INSPECTION REPORT Health Protection CTIN-AX8TEC

PREMISES NAME ZenQ Burnaby		Tel: Fax:
PREMISES ADDRESS 4569 Hastings St Burnaby, BC V5C 0J5		INSPECTION DATE March 26, 2018	TIME SPENT 0.33 hours
OPERATOR (Person in Charge) Zhengwen Chen		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ice scoop stored inside metal insert of ice cubes in the front area. Corrective Action(s): Please relocate the ice scoop so that food handlers will not touch ice when they are reaching for the ice scoop. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # CTIN-AWZU7H of Mar-19-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1) One bucket of sanitizer (for wiping food prep tables, white and blue wiping clothes) was measured at 0ppm bleach. Operator said the bucket was from the night before. A few wet wiping towels were stored on the table. No sanitizer in the front bar area at all. 2) Inquired operator how to manually wash dishware and he explains that items are first soaked in sanitzer for 2 minutes in the bleach and then rinsed with water and then air dried.)

Comments

Handwash stations are accessible and fully equipped. Paper towels refilled. Small insert placed under bar handwash station soap dispenser to catch soap. Bleach sanitizer at 100ppm in buckets, test strips available. Dishwasher thermometer obtained, please start using this to test and record dishwasher final rinse temperature (max) as discussed. All foods are covered at time of inspection; shaved ice are all stored in the back freezer. Ice cream scoop is stored in insert, inside the kitchen standup freezer. Scoops are rinsed with hot water between uses. Pears/tapioca, Q balls and cold grass jelly are all on individual 2 hour timers. Recommended staff to label the timers. Revised food safety plan received today with update for Q ball and cold grass jelly 2 hour limit. Timer also available for hot holding unit in the front service area - 3 hours limit to add water. Ensure that hot food should be over 60C; hot grass jelly and glutinous rice both over 60C today. No staff belongings stored in the kitchen.