INSPECTION REPORT Health Protection LKIM-C6TT79

PREMISES NAME Cha Dian Tea, Coffee & More		Tel: (604) 423-2585 Fax:
PREMISES ADDRESS 107 - 1899 Willingdon Ave Burnaby, BC V5C 5T1		INSPECTION DATE September 13, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) CaiXia Lui		NEXT INSPECTION DATE September 20, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were observed to be stored at ambient air temperatures and stored outside of cooler unit or hot holding unit without time controls: - Spinach and Feta Bistro - Butter Tomato Olive - Chicken Roll CORRECTED DURING INSPECTION - These items were designated as "for display purposes only". Customers not served these items. . Corrective Action(s): The above items are potentially hazardous food items and as such require storage in one of three ways, either: - Cold storage at temperatures of less than or equal to 4 degrees Celsius OR - Hot storage at temperatures of greater than or equal to 60 degrees Celsius OR - Ambient temperature storage as per the BC CDC Guidelines for "Ambient Temperature Storage of Potentially Hazardous Foods". This is to be discussed with EHO. Potentially Hazardous Food items can not be left out at room temperature for indefinite time periods. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Blender attachments are not being sanitized at the proper frequency. Currently these items are only being washed and not sanitized. Fully unit goes into dishwasher however the lid and blade do not go in the dishwasher to prevent breakage. CORRECTED DURING INSPECTION - Container was filled and lid and blade were soaked in 200ppm QUAT sanitizer solution. . Corrective Action(s): Obtain additional sink plug. Only one currently works. Ensure staff are sanitizing blender attachments after washing. It is easier to use dishwasher for this process however if sink is filled with 200ppm QUAT sanitizer and attachments are soaked for 45 seconds the same outcome can be achieved. Two compartment sink poster provided to staff to hang. . 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

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (74.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - One functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - All food items covered in cooler and freezer units - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: Have owner of establishment contact Fraser Health EHO Lisa Kirkham for further clarification regarding sources of baked goods and containers of nuts. Receipts/invoices for products need to be reviewed. Additionally, the process of storage of expired products or display only products mixed with those for consumption is an issue. At a minimum the items not intended for consumption by customers should be labeled as such.