INSPECTION REPORT Health Protection ECAO-AUTVYE

PREMISES NAME ESTEA		Tel: (604) 438-0186 Fax: (604) 438-3529
PREMISES ADDRESS 120 - 6401 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE January 8, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yu Fen Hsu		NEXT INSPECTION DATE January 10, 2018
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: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): front 2-door display has an air temperature of 10 deg C, pancake mix internal of 8.4 deg C Corrective Action(s): Discard pancake mix. Repair unit to maintain foods at or below 4 deg C Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat slicer has food debris and supposed to be in a clean state Corrective Action(s): Clean and sanitize meat slicer Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No single-service soap available in men's washroom. Corrective Action(s): Refill. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pooled raw egg and fridge storage observed. Corrective Action(s): Discard the 3 containers found in the kitchen 2-door display unit. Pooling and storage of raw egg is not allowed. Once the egg is cracked open it must be cooked immediately. BCCDC documents for Pooling Egg provided in english and chinese translations. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Cardboard is being used as a floor liner in front of the stove. Corrective Action(s): Remove the cardboard. Use washable plastic mats instead to soak up oil and assist in non-slip area Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front 2-door display unit too warm Corrective Action(s): Must maintain foods at or below 4 deg C Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Daily Temperature Logs are not being maintained. This is a contributing factor why your front 2-door display unit was found to be too warm at time of inspection Corrective Action(s): Maintain Daily Temperature Logs for ALL fridges and dishwasher Violation Score: 3

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

Comments

Temperature Controls: -2-door display right side 2 deg C (meat) -2-door display left side 2 deg C (egg) -front preparation cooler 3 deg C (tapioca) -steamed rice 68 deg C -High temperature washer 73.9 deg C at plate level Chemical Controls: -Sanitizer bleach buckets >100ppm as per test strips Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation okay -foods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests

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