INSPECTION REPORT Health Protection 231434

PREMISES NAME La Van Tea		Tel: (778) 291-0888 Fax:
PREMISES ADDRESS 104 - 1688 152nd St Surrey, BC V4P 4N2		INSPECTION DATE December 28, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Khoi Dinh Pham		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observation: No sanitizer available in front prep area. Corrected During Insp. Corrective action: Sanitizer prepared in labelled container with wiping cloths. Sanitizer concentration measured at 100 ppm. Please ensure that sanitizer is always available in this area for sanitizing food contact surfaces. Discussed utensil washing and sanitizing method. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Observation: Back wall behind hot plates and where Knives are stored is flaking paint. Date To Be Corrected By Jan. 28/2017 Corrective action: Please ensure that all surfaces are smooth, non-absorbent and easily cleaned. Staff stated that wall is to be repaired within one month. Hot plates have been moved away from wall and covered bags of tapioca pearls have been relocated to another area. Do not use magnetic knife strip - knives and other utensils are to be stored in another area way from this wall. do not store any food in this area until wall has been repaired as chips of paint may fall into food and utensils. Corrective Action(s):

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

Comments

Prep table at 1C below; 3C at top. All foods covered. Upper display cooler case at 1C; lower open display at 2C. Two-door upright cooler at 3C. All foods covered. Freezer at -18C. Temperature records available and up-to-date. All coolers equipped with accurate thermometers. All hand sinks (including staff washroom) supplied with hot and cold running water, liquid hand soap, and paper towels. All foods in dry storage area covered and stored off floor. Note: please ensure that scoops are stored outside of containers or with handles outside of product. do not store ice scoop in ice pin. No evidence of pests at time of inspection. Permit displayed in view of customer. At least one staff member on duty is FOODSAFE certified.