INSPECTION REPORT Health Protection ECAO-AP8TH2

PREMISES NAME Sugar Lab		Tel: (604) 451-9149 Fax:
PREMISES ADDRESS 5376 Grimmer St Burnaby, BC V5H 2E2		INSPECTION DATE July 13, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhang Chuan Heng		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution is not available at time of inspection. Wet towels left on counters Corrective Action(s): You must prepare your bleach sanitizer buckets first thing prior to food preparation. Wiping towels are to be left in the sanitizer between uses after rinsing Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Daily fridge temperature and dishwasher checks are not being logged Corrective Action(s): You must be checking and logging fridge and dishwasher results daily to better ensure good working order Violation Score: 3

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

Comments

Temperature Controls: -2-door kitchen display 3 deg C (cake) -preparation cooler 2 deg C (tapioca) -2-door front display: not in-use at time of inspection -back domestic fridge 3 deg C (milk) Chemical Controls: -Reviewed Manual Dishwashing Method with operator: wash-rinse-sanitize then air dry as per posted signs -use your dishwasher whenever possible General Sanitation -very good *-maintain the knife in-use utensil in ice water and dishwash every 4 hours -almost all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -keep the flour bags in the back storage off the floor on your shelves -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access