INSPECTION REPORT Health Protection RLAM-B2STWG

PREMISES NAME Blossom Teas		Tel: (604) 294-4100 Fax:
PREMISES ADDRESS 23 - 7198 Barnet Rd Burnaby, BC V5A 1C9		INSPECTION DATE July 18, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Xiaoxiao Li		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cut watermelon from previous night stored in fruit display. Display gauge indicated 6.7 - 8.2 C. Internal temperature of watermelon 7.3 C as per DeltaTRAK thermometer. Corrective Action(s): Product discarded. Remainder of products kept in fridge are whole fruits - okay. If you wish to store cut fruits or any other potentially hazardous items in here, must adjust so that it is able to maintain food less than or equal 4 C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer spray bottle 0 ppm chlorine detectable. Your "Stera Sheen - Green Label" sanitizer & cleaner should yield 100 ppm chlorine. Bingsu machine has been improperly sanitized. Corrective Action(s): Bottled emptied. Solution remade - yielded 100 ppm on test strips. Operator advised that machine is also rinsed off after sanitizing step - this is not necessary, allow to air dry. Directed staff to sanitize Bingsu machine at time. Violation Score: 15

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

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

Comments

Handsink fully stocked with hot and cold running water available. Sanitizer in 3 compartment sink 200 ~ 400 ppm detectable. Food contact surfaces dried on drying board. Undercounter freezer - 17 C. Prep cooler insert level: 3 C (grass jelly); undercompartment 2 C. Ice scoop stored in container. Ice machine appeared to be in sanitary condition. No signs of pest activity. Chest freezer - 17 C. Foodsafe staff on site. To make 100 ppm chlorine, 1/2 tsp bleach to 1 L water. *Note - for the bleach spray bottle used on the floor, label it's use as it is > 200 ppm chlorine (too strong for food contact surfaces).