INSPECTION REPORT Health Protection ECAO-AWPW2C

PREMISES NAME Sulmida Dessert Cafe		Tel: (778) 379-8935 Fax:
PREMISES ADDRESS 4697 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE March 9, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Hu Xian Liang		NEXT INSPECTION DATE March 16, 2018
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): cut strawberries and cut mango in inserts stored at room temperature Corrective Action(s): Discard Leave your perishable inserts in the preparation cooler! Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): A number of utensils are being left in pails of stagnant water Corrective Action(s): Dishwash all these utensils and containers Leave utensils in ice water and dishwash minimum every 4 hours Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Food workers are eating/drinking in open food preparation areas -drink cups and bags of food next to public foods Sugar syrup bucket stored directly under 2-compartment sink Corrective Action(s): No eating/drinking allowed in open food preparation areas -staff are to do this in the dining area or outside Do not store foods directly under sinks Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: floor and wall area around the preparation cooler is filthy Corrective Action(s): Clean and disinfect these areas more frequently Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Toilet paper dispenser broken in washroom Corrective Action(s): Repair and refill -remove any extra rolls from being used Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: None of the three staff have FOODSAFE Level 1 certification Corrective Action(s): At least one on duty staff must be certified at all times -keep a copy of the certificates on-site for verification Violation Score: 1

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

Comments

Temperature Controls: -All fridges good at or below 4 deg C NOTE: front 2-door display fridge not in use -only food models displayed -sign has been placed on window for SHELF STABLE FOODS ONLY as a reminder -High temperature washer 74 deg C at plate level Chemical Controls: -Sanitizer spray bottle >100ppm as per test strips -Stacked single use towels for dining tables used -okay Reused wiping towels for counters in sanitizer buckets when not actively used General Sanitation okay -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

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ECAO-AWPW2C
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment