INSPECTION REPORT Health Protection ECAO-BB6TAL

PREMISES NAME Mr. Mustache Tea & Dessert		Tel: (604) 559-6125 Fax:
PREMISES ADDRESS 110 - 6125 Sussex Ave Burnaby, BC V5H 4G1		INSPECTION DATE April 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yizhou (David) Wu		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Bleach sanitizer bucket ~0ppm residual. As well operator is only using Windex for the dining tables -Drink shakers are only dishwashed every 6 hours as per operator -between these periods the shakers are only rinsed Corrective Action(s): -Maintain bleach sanitizer solutions >100ppm residual as per the Chlorine Test Strips You must be using the bleach sanitizer for ALL food contact surfaces including dining tables -Minimum dishwashing for in-use equipment like the shakers is 4 hours (for your 12 hours business operating hours increase to 3 X per day Windex alone does not significantly reduce pathogenic microbial loads on surfaces (only use for the windows) 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: A number of fridges are being overly packed -this will impede cool air flow, will strain the compressor Of note: display fridge downstairs storage, 1-door undercounter next to ice machine Corrective Action(s): leave gaps between foods and wall cavities in the fridge and between foods Violation Score: 3

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

Comments

Temperature Controls: -1-door undercounter next to roaster 3 deg C -1-door undercounter next to POS system 3 deg C -1-door undercounter next to oven 4 deg C -1-door undercounter next to back exit 4 deg C -2-door display 4 deg C -2-door display in storage room 4 deg C -1-door domestic 4 deg C -High temperature washer final sanitizing rinse 75.4 deg C at plate level Reused towels for food contact surfaces maintained in sanitizer buckets when not actively used Daily tracking sheets maintained for fridges, and mechanical washer General Sanitation good -no signs of pests -operator is monitoring for pests with mechanical traps Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access