INSPECTION REPORT Health Protection JCRH-CGJTHP

PREMISES NAME Suntea (Kingsway)		Tel: (236) 978-7999 Fax:
PREMISES ADDRESS 150 - 5172 Kingsway Burnaby, BC V5H 4G3		INSPECTION DATE July 21, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Xiaolan Liu (Nathan)		NEXT INSPECTION DATE July 29, 2022
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 16

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Internal temperature of cooked sago stored in hot holding unit was 46.9C. Container of sago was inside another container wihin the hot holding unit and therefore not in direct contact with heat. Staff reported product was in hot holding unit for >2 hours. (Note: Other product in hot holding unit which was not in double stacked container was >60C) Corrective Action(s): Discard sago - completed by staff. Place insert/container directly into hot holding unit; do not double stack container. Ensure hot held potentially hazardous foods are maintained at 60C or above. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1. In use utensils (spoons, scoops) were noted to be stored in containers of water at ambient/room temperature 2. Ice scoop stored on tray with miscellaneous items (pens, containers of disinfectant) which was unsanitary. Corrective Action(s): 1. Store in use utensils in ice water, in food product with handle not in contact with product, or on a clean location of the food preparation surface. Clean and sanitize (in dishwasher) in use utensils which are in contact with potentially hazardous foods or replace with clean/sanitized utensils at least every 4 hours or more frequently if they become contaminated. In use utensils noted above were washed and sanitized in the dishwasher and put in a container of ice water at time of inspection. 2. Store ice scoop in sanitary location such as on clean surface or in clean container. Ice scoop was washed and sanitized at time of the inspection and placed in clean container. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Back handwashing station blocked by back door being propped open and no paper towel present Corrective Action(s): - Keep back door closed so that access to handsink is not obstructed. Ensure paper towel is present at handwashing station. Door was closed and paper towel supplied to handwashing sink at time of the inspection. Ensure paper towel is loaded in dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Operator not present and none of the staff on duty have completed Foodsafe level 1 Corrective Action(s): Ensure adequate number of staff have completed Foodsafe level 1 to ensure there is always one staff on duty with a valid Foodsafe level 1 certificate. Violation Score: 1

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

Comments

- General sanitation was satisfactory - Hot and cold running water was supplied to sinks - Liquid soap and paper towel present at front handsink. See violation above regarding back handsink - Coolers were operating at required temperatures (4C or colder): - Sliding door coolers (cooler #1, cooler #2) 4C, 2C - Display cooler 2C - Worktop cooler 2C - Prep cooler 4C - Countertop cooler 3-4C - Sea salt cream stored on ice 3C - Worktop freezer -22C - Mochi in hot holding unit was 62.8C - Time tracking in place for cooked pearls stored at room temperature. - High temperature dishwasher was operational and met required sanitizing temperature. Temperature at dish surface was 74.3C - Sanitizer solution (100ppm chlorine) present/in use with wiping cloths. - No signs of pest activity present at time of the inspection. Ensure monitoring is in place. ***Temperatures of coolers and freezer are checked and recorded daily. Ensure that corrective action is taken and recorded if cooler or freezer is not at required temperature.*** ***A large delivery of fruit (whole) arrived at time of inspection. Ensure that when food products are put away, they are stored on shelving at least 15cm off of the floor.*** Observations and required corrective actions were reviewed with Manager and a copy of the report was provided.