INSPECTION REPORT Health Protection SSZO-C6XU6E

PREMISES NAME Ricey Yogurt		Tel: (604) 431-9784 Fax:
PREMISES ADDRESS 4611 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE September 17, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Feng Qiu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Bare wood shelf in kitchen still requires to be refinished. 2. Carpet needs to be removed in downstairs storage. Corrective Action(s): Ensure all surfaces are durable, easily cleaned, and impervious to moisture. For downstairs, hallways are not required to have carpet removed, as long as there are no food products stored on hallways. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # SSZO-C6VUNN of Sep-15-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. No sanitizer is made at time of visit. There is a spray bottle in kitchen but staff has no knowledge on what is inside. Staff indicated spray bottle is used for night time cleaning. 2. Discussed manual dishwashing procedures with staff. Dishware is washed with soap, rinsed, then air dried. When asked about the bleach jug underneath the dishwashing sink, staff indicated it's not in use. Correction: 1. Sanitizer MUST be available during operating hours. 2. Revisit proper dishwashing procedures is required. Sanitizer MUST be used to sanitize dishware. Code 401 noted on Routine inspection # SSZO-C6VUNN of Sep-15-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: 1. Kitchen handsink has no liquid handsoap and paper towel. When asked about the lack of soap and paper towel staff indicated kitchen handsink is not in use and washroom sink is used for handwashing instead. 2. Washroom handsink has no paper towel in dispenser. Correction: All handwashing stations must be stocked with hot and cold running water, liquid handsoap and paper towel. Owner replenished liquid handsoap at time of visit. Replenish paper towel in dispensers for both handwashing sinks.

Comments

The following items have been observed: -->Operator has filled one compartment of the dishwashing sinks as sanitizing sink. Concentration of chlorine is noted at 200ppm. -->Operator has prepared a bleach sanitizer in spray bottle. Concentration of chlorine is noted >200ppm. Keep concentration around 100ppm (1/2 teaspoon bleach /1L water). -->Sanitizer spray bottle is labelled. -->Mop sink is also labelled. -->Handwashing stations are stocked with liquid handsoap and paper towel, in dispensers. -->Operator is the lone staff on duty and is FoodSafe certified.