INSPECTION REPORT Health Protection RWOG-CJHTM2

PREMISES NAME Macao Imperial Tea		Tel: (604) 553-4009 Fax:
PREMISES ADDRESS 7337 Edmonds St Burnaby, BC V3N 1A7		INSPECTION DATE September 22, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Kristine Martin		NEXT INSPECTION DATE October 03, 2022
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 53

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): As per staff pearls were made at 11am this morning. Time of inspection is approximately 3pm. Items were not time stamped. Signage on wall has instructed staff to keep pearls for 6 hours. Corrective Action(s): Discard pearls. Pearls must only be used for 2 hours or less if held at room temperature; otherwise, pearls must be hot held at 60C or above. This is the final warning before pearls must be hot held for the entire day. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Wiping cloths not stored in sanitizer. Staff are unsure how to make sanitizer. 2) Staff stated they were told to just wash and rinse in three compartment sink; they were not taught how to make sanitizer. Corrective Action(s): 1) Make a 100-200ppm chlorine solution and store all wiping cloths within. 2) Items must be properly washed, rinsed and sanitized. Sanitizer must measure 100-200ppm; use 1tbsp per 4L of water. Solution made at time of inspection. Violation Score: 25

Non-Critical Hazards: Total Number: 1

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Temperature log sitting empty on counter. Staff state they had not been informed to start recording temperatures. Corrective Action(s): Temperatures must be recorded twice a day. Violation Score: 3

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

Comments

- HELD products from previous inspection have been released; facility is operating from an approved commissary kitchen. Items need to be labelled properly - visit CFIA website for further details. - One staff member states they are FOODSAFE certified but did not know sanitizer levels - study FOODSAFE material again or retake course - CORRECTION ORDER for remaining items still stand: > remove panini presses and oven > have at least 2 more staff members with FOODSAFE Level 1 or equivalent Report not signed due to COVID-19 protocols. Report printed and reviewed with staff member.