INSPECTION REPORT Health Protection JSAS-C2BU9M

PREMISES NAME Castella Cheesecake		Tel: Fax:
PREMISES ADDRESS 1139C - 4700 Kingsway Burnaby, BC V5H 4N2		INSPECTION DATE April 22, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yun-Ta Fang (Billy)		NEXT INSPECTION DATE April 29, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Tray of unbaked tarts stored on counter top 17 C. Corrective Action(s): Product discarded. To prevent microbial growth potentially hazardous foods must be stored at 4 C or colder, unless needed for immediate preparation. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Front row of tarts extended beyond food warmer, tart internal temperature 43 C Tray of baked tarts stored on counter top, tart internal temperature 37 C Corrective Action(s): Products discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Temperature of food warmer is to be verified by staff throughout the day. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Rags in use without sanitizer prepared. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Provide chlorine test strips to allow verification of sanitizer concentration. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink soap dispenser not functioning. Corrective Action(s): Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Food handlers are to wash their hands with warm water and liquid soap for 20 seconds and afterwards dry their hands with single use towels. Staff obtained soap dispenser at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Trace mouse droppings on floor of storage locker behind door. Corrective Action(s): All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Food warmer 32 C around sides and 55 C in the center. Corrective Action(s): Food wamer is to be adjusted to maintain food at 60 C or hotter. Violation Score: 9 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): Staff reusing disposable gloves. Corrective Action(s): When foodhandlers use disposable gloves, new clean gloves must be worn following a handwashing procedure. Gloves are to be discarded after use. Gloves are to be changed after they have become contaminated or when changing duties would lead to cross contamination. Violation Score: 3

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

Comments

Premise sanitation is satisfactory. Professional pest control service in place. Display cooler 0 C Prep cooler 0 C 2 door upright cooler 2 C 1 door upright cooler 0 C COVID-19 Safety Protocols - COVID-19 Safety Plan located onsite - Protective barriers installed at point of sale - Mask protocol signage posted, staff observed wearing facial masks - Hand sanitizer available for customer use ACTION: - staff onsite have not been trained or aware of COVID-19 Safety plan protocols - staff are not health screened when they report to work - high touch surface disinfection schedule not maintained