INSPECTION REPORT Health Protection DSEA-AV4VP2

PREMISES NAME Shiny Tea		Tel: (604) 295-8859 Fax:
PREMISES ADDRESS 230 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE January 17, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Horace Kwan		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pudding stored out on countertop without time tracking. Corrective Action(s): Ensure that all pudding, pearls, and grass jelly is time tracked with a maximum time of 2 hours. All products must be discarded after. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Syrup measurement cups and various utensils washed in the FOH handsink. Items above as well as blender (continuously used items) are washed and sanitized at the end of the day only. Corrective Action(s): Ensure that the FOH handsink is used only for handwashing. All warewashing is to be done in the 3 compartment sink in the back of house. Ensure that all continuously used dishware is washed and sanitized every 4 hours as per your sanitation plan. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Sanitizer is not available in the FOH. Corrective Action(s): Sanitizer must be used to sanitize continuously used surfaces every 4 hours. Sanitizer spray in the FOH measured >200 ppm chlorine. Discussed how to make sanitizer with staff. Ensure that 100 ppm chlorine sanitizer is available and used in the front of house as required. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Sliding door cooler (4C) measured < 4 degrees C =3 compartment sink with sink plugs available for manual dishwashing. Operator able to demonstrate manual warewashing method =Dedicated prep sink available for food preparation Foods properly stored off the floor and covered =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene was satisfactory at the time of inspection; staff FOODSAFE certification verified. Discussed FOODSAFE certification expiry.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-AV4VP2
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: mango sauce and pudding mix audited. products meet transfat restrictions.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment