INSPECTION REPORT Health Protection ECAO-BDHUMZ

PREMISES NAME ESTEA		Tel: (604) 438-0186 Fax: (604) 438-3529
PREMISES ADDRESS 120 - 6401 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE June 26, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yu Fen Hsu		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken soup hot holding temperature at 54 deg C (internal) -over 2 hours as per operator Corrective Action(s): Discard soup Hot hold perishables at a minimum of >60 deg C Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Again observed bowls/cups in use for bulk foods and ice machine as well Corrective Action(s): Use only scoopers -lodged in the food handle up so as hands do not contact the food Cited in the last routine inspection back in January -this is the final warning until ticketing occurs -see Correction Order issued Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: A preparation table is covered with tin foil Corrective Action(s): Remove the tin foil -if there is rust remove it and re-paint with an oil-based paint Violation Score: 3

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

Comments

Temperature Controls: -2-door display in kitchen right side 3 deg C -2-door display in kitchen left side 2 deg C -preparation cooler kitchen 3 deg C -2-door display in front left side 4 deg C -2-door display in front right side 4 deg C -preparation cooler 2 deg C -Steamed rice 68 deg C -High temperature washer final rinse 75.8 deg C at plate level on the second cycle Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation pass -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access