INSPECTION REPORT Health Protection CSWY-BZLUG2

PREMISES NAME Four Seasons		Tel: (604) 354-9838 Fax:
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE March 30, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mizuho Wakaba		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bubble tea pearls were observed at room temperature at 15.9 C. Corrective Action(s): Bubble tea pearls were labeled for a two hour hold time then are to be discarded. Pearls MUST be held at 4 C or below or at 60 C or higher to prevent the growth of bacteria and their toxins. If pearls held by time at room temperature can be held for 2 hours then discarded. Provide a method of time tracking pearls at room temperature. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): REPEAT: Tubs of tofu observed stored metal buckets on counter at 57.5 C and 63.5 C. Corrective Action(s): Tofu at 57.5 C was placed in rice cooker and heated to 74 C. Rice cooker was not in use and stored under counter. As mentioned in previous report, a hot holding unit is needed to keep tofu at 60 C or higher. Operator MUST ensure potentially hazardous food items are maintained at 60 C or higher to prevent growth of bacteria and their toxins. Store tofu at 60 C or higher or at 4 C and below at all times. Only reheat tofu product once. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No chlorine sanitizer was available during inspection. Corrective Action(s): Staff was shown how to make a 100 ppm chlorine sanitizer by using 1tsp of bleach for 1 litre of water. Ensure chlorine sanitizer is available at all times to sanitize food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: REPEAT: No FoodSafe Level 1 or equivalent staff working during inspection. Corrective Action(s): Ensure one person at the premises has FoodSafe Level 1 or its equivalent. Violation Score: 1

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

Comments

Observations During Inspection: - Facility in sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of 4 C or below - Freezers achieving temperatures of -18 C or colder - Light covers in place - Cooler handles and seals in good sanitary condition - Blenders in good sanitary condition NOTE: The tofu that was found to be in the insulated container was not discarded as it was found to be at temperatures of 63.5 C. However, a proper hot holding unit is required for all hot held potentially hazardous food items. Staff indicated it was in process of cooling and it will be placed in fridge at 4 C. Fridge observed with container of tofu inside at 4 C. Ensure all food is cooled from 60 C to 20 C in 2 hours and then from 20 C to 4 C in four hours to prevent bacteria growth. Covid-19 Observations During Inspection: - Covid-19 Safety Plan posted on wall. Ensure it meets the requirements of WorkSafeBC and the Provincial Health Orders - Staff wearing masks - Plexi-glass barrier placed at till - Staff disinfected counter after customer - Social distance signage - Staff health check done