INSPECTION REPORT Health Protection ECAO-AZWUVL

PREMISES NAME ESTEA		Tel: (604) 438-0186 Fax: (604) 438-3529
PREMISES ADDRESS 120 - 6401 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE June 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yu Fen Hsu		NEXT INSPECTION DATE 5 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 = 11

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A pot of beef stew cooling on a table and has been there >2 hours -temperature of stew 39 deg C Corrective Action(s): Discard pot of stew Proper cooling for stews involves the following methods: Step 1: 60 deg C to 20 deg C within 2 hours using ice baths/ice wands/small containers/electric fans Step 2: 20 deg C to 4 deg C inside the fridge Signs provided to be posted at utility sinks Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): bowls used for bulk scoopers Corrective Action(s): Only use scoopers with handles to better prevent workers touching the food Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Watermelons stored on the ground Corrective Action(s): Do not store foods on the ground -minimum >15cm off the ground on your shelves Violation Score: 3

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

Comments

Temperature Controls: -2-door display in kitchen right side 3 deg C -2-door display in kitchen left side 3 deg C -2-door display in front left side 4 deg C -2-door display in front right side 3 deg C -preparation cooler 4 deg C -Hot held beef stew 66 deg C -steamed rice 68 deg C -High temperature washer final rinse at plate level 71.8 deg C probe thermometer Chemical Controls: -Bleach sanitizer buckets >100ppm Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges on computer NOTE: mechanical washer final rinse temperature checks not being maintained -you should be checking daily the >82 deg C minimum rinse requirement General Sanitation okay -no signs of pests -operator is monitoring for pests with sticky pads monitor for flies as well with for example sticky tape hung from ceilings Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AZWUVL
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:
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