INSPECTION REPORT Health Protection DSEA-CDVU6A

PREMISES NAME Gong Cha (New Westminster)		Tel: (236) 428-8036 Fax:
PREMISES ADDRESS 103 - 900 Carnarvon St New Westminster, BC V3M 1E9		INSPECTION DATE April 27, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Zhong, Hao Wu		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): constantly used utensils, shakers, and blenders are sanitized at the end of the day only. constantly used items must be sanitized every 4 hours. Corrective Action(s): Operator ran all items through the dishwasher at the time of inspection. Operator must sanitize dishware every 4 hours Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: 2 staff on site at the time of inspection. both staff members had not completed FOODSAFE level 1 Corrective Action(s): minimum 1 staff member with a valid FOODSAFE certificate must be on site. certificates must be on site for inspection Violation Score: 1

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Upright cooler (1C), prep cooler (3C), undercounter cooler (3C), undercounter freezer (-10C) measured within acceptable temperatures. Staff are currently monitoring fridge temperatures via outside gauge. ensure that temperatures are confirmed using thermometer inside the units. Operator must ensure that temperatures are maintained <4C at all times, as records indicate that some units were measuring 6C throughout the month. =High temperature dishwasher had a final rinse temperature of 77.6 C at the dish surface (minimum 71 C required for proper sanitizing) =Lactic acid sanitizer in spray bottles on site. =General sanitation was satisfactory at the time of inspection =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection. =Ice machine maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; FOODSAFE certified staff not on site at the time of inspection =Permit posted in a conspicuous location note: operator has changed 3 compartment sink warewashing equipment to a 2 compartment sink with high temperature dishwasher without prior approval. No objections to changes. Ensure that all changes to the facility are pre-approved by your area health inspector prior to change