INSPECTION REPORT Health Protection JKWK-B9RTYP

PREMISES NAME Hou Cai Lei Tea Shop		Tel: (604) 559-9688 Fax:
PREMISES ADDRESS 6 - 4429 Kingsway Burnaby, BC V5H 2A1		INSPECTION DATE February 26, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wenhao Xu		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Washed containers were being stored to drain on a cloth linen. Corrective Action(s): Ensure all used containers are washed, rinsed, sanitized and air dried properly. Do not use linen to dry containers. Correction required immediately. Violation Score: 3

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: 1. One plastic container of taro paste cut open in service line. Plastic container was damaged. 2. Boxes of food storage containers being stored directly on the floor. Corrective Action(s): 1. Do not use/reuse broken containers. Put food contents in a food grade resuable container. Discard broken container. Corrected at the time of inspection. 2. Do not store food directly on the floor. Store food on shelving. Correction required in two days. Violation Score: 5

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

Comments

Previous infractions have been corrected: 1. Temperature monitoring probes available and in use. 2. Permit is now on display in visible location. However, proper framing of Permit is recommended to prevent damage to document. The expiry sticker needs to be updated too. It indicates the Permit expires in 2018. Ensure a valid Permit is on display in the premise. Failure to further meet this requirement may result in a Ticket. Shelving in back room has been moved up to allow head space for hand washing but would still recommend removing shelf or moving shelf even higher. Premise is sanitary and no signs of pests at the time of inspection. Hot syrup soup hot held at 60.2C. Ice machine and ice station is sanitary with dedicated scoops. Counter freezer -20C taro balls. Glass cooler 3.6C mango slices. Pearl balls and perishable condiments are prepped served and discarded within a 2 hour window. Prep service cooler at 2.6C sugar milk. 200 ppm chlorine solution in spray bottle in use. Hand sinks in use with liquid soap, paper towels and warm running water. Prep sink in use, 3 compartment sink in use. Washrooms are sanitary with fully stocked hand sinks.