INSPECTION REPORT Health Protection ZDER-C47QZF

PREMISES NAME Suntea		Tel: (604) 336-6566 Fax:
PREMISES ADDRESS 6528 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE June 18, 2021	TIME SPENT 0.67 hours
OPERATOR (Person in Charge) Xiaolan Liu (Nathan)		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 206 noted on Routine inspection # ZDER-C43PR5 of Jun-16-2021 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Hot holding unit set at and noted at 40 C - Mochi topping (dairy based sauce). Discarded after 4 hours. Correction: Ensure all potentially hazardous foods such as dairy products above 60 C or below 4 C. If outside these ranges after 2 hours this product must be discarded. *Product discarded during inspection *New batch prepared and timer set for 2 hours. Provide a food safety plan for this product to Fraser Health. Correction date: immediately Code 302 noted on Routine inspection # ZDER-C43PR5 of Jun-16-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1.No sanitizer bucket available at the front prep area. 2. Back sanitizer bucket has 200 ppm chlorine and is full of ice. Bucket used to hold spilt ice. 3. Wiping cloths noted on counters, wet and noted with 0 ppm chlorine. 4. No sanitizer solution available in 3rd compartment in 3 comp sink. Correction: Ensure sanitizer is available in all food prep areas (front & back) at 100-200 ppm chlorine with room temp solution. -No ice or hot water, this will prevent regular use by staff. -Keep all wiping cloths in sanitizer solution when not in use -Replenish sanitizer solution every 2-4 hours or when solution becomes dirty. -Rinse out wiping cloths if dirty before putting back into sanitizer solution *Newly made solution for front of house with dirty wiping cloths from the counter dropped the chlorine level to under 100 ppm. Correction date: immediately Code 401 noted on Routine inspection # ZDER-C43PR5 of Jun-16-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Back hand sink blocked by small black table and area fan on top of the table. Correction: Ensure all handsinks are free of obstructions and accessible by staff as needed. Do not block sinks with equipment. Correction date: immediately

Comments

Follow-up inspection to report #ZDER-C43PR5 -Sanitizer noted at 200 ppm QUATS in front and back sanitizer bucket and in 3rd compartment of dish washing sink -Hot holding unit - Mochi topping noted at 61 C and discarded every 2 hours. Timer in use. *Testing out holding mochi at 60 C not 40 C as noted last inspection -Standing freezer leak fixed -No water noted under ice holder Required corrections: 1. Fix leaking pipe under 3rd compartment of dishwashing sink 2. Provide updated Food Safety Plan for Mochi topping 3. Label sanitizer buckets - sanitizer solution *Report emailed to operator