INSPECTION REPORT Health Protection ECAO-B4DUYJ

PREMISES NAME Sugar Lab		Tel: (604) 451-9149 Fax:
PREMISES ADDRESS 5376 Grimmer St Burnaby, BC V5H 2E2		INSPECTION DATE September 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhang Chuan Heng		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Open can of condensed milk stored in fridge Corrective Action(s): Once a food can is opened empty out the contents into a washable container -the can will begin to rust contaminating the food once opened Violation Score: 3

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

Comments

Temperature Controls: -Preparation cooler 2 deg C -2-door display cooler in kitchen 3 deg C -2-door display in retail area 4 deg C -2-door combo fridge 3 deg C -Domestic washer in use -sanitizer light checked for the cycle and is illuminated -ensure the sanitizer light is illuminated throughout the cycle otherwise it will need to be serviced NOTE: use your dishwasher for washing ware -manual washing is only a backup if the washer is being serviced Chemical Controls: -Bleach sanitizer bucket >100ppm as per test strips NOTE: use regular household bleach only -do not use lemon scented or fiberguard bleach (use this for your aprons/uniforms) as they leave filmy coating that may contaminate foods Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation very good In-Use Utensils: knives are maintained in stagnant water -the water is said to be changed every 1/2 hour and utensils dishwashed -okay NOTE: as well maintain the knives in ice water -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