INSPECTION REPORT Health Protection SSZO-CEDS8X

PREMISES NAME Ricey Yogurt		Tel: (604) 431-9784 Fax:
PREMISES ADDRESS 4611 Kingsway Burnaby, BC V5H 2B3		INSPECTION DATE May 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Feng Qiu		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Equipment such as scoops and spatula is noted storing in container with water. 2. Open cans of foods (ie. coconut milk, pineapple chucks) are noted in cooler. Corrective Action(s): 1. Do not store in-use utensils in stagnant water. Keep container empty, or store in ice. Either way, sanitize utensils every 4 hours. 2. Once canned foods are open, transfer to food grade containers. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: While facility is in sanitary condition overall, old droppings and debris are noted in electrical panel "room". It is indicated this area holds next door unit's meter also. Corrective Action(s): The owner of this facility is responsible to keep this facility clean, even though parts of the facility may be shared. Clean area. Violation Score: 3

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

Comments

Health permit is posted Kitchen: 2-door stand up cooler: 0.5oC 2-door undercounter cooler: 3.8oC 3-door prep cooler: 2.6oC Chest freezer: -16oC No hot holding in unit Downstairs storage: Domestic cooler (left): 3.6oC Domestic cooler (right): 6oC no perishable items in cooler Domestic freezer: -10oC Chest freezer: -18oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing station General sanitation is satisfactory Discussed manual dishwashing procedures with staff. Bleach sanitizer is used to sanitize dishware. Bleach sanitizer in spray bottle is noted; however, it is quite strong (>200ppm). Reduce concentration to 1/4 teaspoon/1L water. Note: Carpet is still required to be removed. All surfaces in food facility must be smooth, durable, easily cleaned, and impervious to moisture. *No signature is required at this time.