INSPECTION REPORT Health Protection JSAS-C4BSAE

PREMISES NAME Chatime (Metrotown)		Tel: (604) 428-7877 Fax:
PREMISES ADDRESS 2264 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE June 25, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Wei Zheng Gao		NEXT INSPECTION DATE June 30, 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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 33

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked tapioca pearls used for orders past 2 hour shelf life. Corrective Action(s): Product discarded. Cooked tapioca pearls have a maximum shelf life of 2 hours before they need to be discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff observed rinsing soiled dishware before storing. Spray bottles of bleach solution and quaternary ammonia provided. Sanitizer container filled with bleach solution while new Quaternary Ammonia dispenser installed. Corrective Action(s): Food equipment, food utensils and clean in place food contact surfaces must be manually cleaned and sanitized following the 4 step method; 1)clean surface of debris using warm water and detergent, 2)rinse surface with warm water, 3)immerse for 2 minutes in 200 ppm Quaternary Ammonia as dispensed from new sanitizer feeder, 4)allow surface of item to air dry before next use. Do not mix or interchange sanitizer products used on food equipment to avoid adverse chemical reactions. Use quaternary ammonia consistently for all food equipment sanitizing. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handsink obstructed with a cooking pot lid. Corrective Action(s): Hand-washing stations are to kept fully accessible at all times to allow staff to conveniently and frequently wash their hands as needed. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Multiple pairs of used disposable gloves stored at front shelving cart. Corrective Action(s): Gloves discarded. 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: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: tooth brush and tooth paste stored with food utensils. Corrective Action(s): Remove items from premise. Toothpaste is not an acceptable cleaner for food equipment. Violation Score: 3

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

Comments

Handwashing facilities maintained. Premise sanitation is satisfactory. Professional pest control service in place. No signs of pest activity observed. Sanitizer feeder system dispensing 200 ppm Quaternary Ammonia 1 door upright cooler 2 C prep cooler 2 C 1 door undercounter cooler 1 C COVID-19 Safety Protocols - COVID-19 Safety Plan in place available for review - Mask use protocols in place, staff observed wearing facial masks - Protective barriers installed at front service counter - Handsanitizer available for customer use - Handwashing protocols in place - Kay brand peroxide disinfectant provided for high touch surface disinfection (contact time 5 minutes) - high touch surfaces are frequently disinfected on a scheduled basis