INSPECTION REPORT Health Protection AHEN-CR2S8L

PREMISES NAME Four Seasons		Tel: (604) 354-9838 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE April 19, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mizuho Wakaba		NEXT INSPECTION DATE April 28, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hot-holding unit (rice warmer) had broken today according to staff. Tofu had been heated on an induction stove-top, removed from it, and it was observed stored at room temperature inside two metal containers. Internal temperature of tofu was at approximately 60 degrees C. Corrective Action(s): Repair or replace the hot-holding unit (e.g. rice warmer) in order to hot-hold the tofu at or above 60 degrees C upon cooking it; Correct within 1 week and contact the Environmental Health Officer to provide an update. . In the interim, ensure the following is met: 1. Time-track the tofu upon removing it from temperature control to hold it at ambient temperature up to 4 hours maximum prior to discarding it, and/or 2. Cool the cooked tofu quickly (i.e. from internal temperature 60 to 20 degrees C or less within 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum), refrigerate it at or below 4 degrees C, and reheat each order to at least 74 degrees C prior to serving it. . Operator informed over phone that she is trying to find an adequately sized hot-holding unit for the tofu and agreed to using time as an interim control measure for the tofu held at room temperature. Staff created a time-stamp for a container of tofu to be held at room temperature up to 4 hours maximum prior to discarding it and placed the second container of tofu into an ice water bath to rapidly cool it and refrigerate it. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. 2-compartment sink was supplied with hot and cold running water. Sink plugs were available. Ice water method was observed being used to quickly cool down portioned milk. Milk inside the refrigeration units was within the time-temperature control for cooling. Cooling time-temperature controls were reviewed: to cool food quickly from 60 to 20 degrees C or less within 2 hours maximum and 20 degrees C to 4 degrees C or less within 4 hours maximum. Probe thermometer was available on-site. Time-stamp was in place for bubble tea pearls, which are held at ambient temperature up to 4 hours maximum prior to discarding them. Refrigeration units were at or below 4 degrees C: -Under-the-counter cooler: 0.1 degrees C. -Beverage cooler: 4 degrees C. -Under-the-counter cooler near the front service area: 3.8 degrees C. Freezer was at or below -18 degrees C (measured at -22 degrees C). Ice machine was in a clean condition. 100 ppm chlorine sanitizer was available in a sanitizer pail. Ware-washing was not occurring at the time of inspection. Manual ware-washing (wash, rinse, sanitize, and air dry method) was reviewed with staff. No signs of recent pest activity were evident at the time of inspection. Permit to operate was posted. Staff member on shift held valid FOODSAFE Level 1 course training (expiration date: February 4, 2025). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.