INSPECTION REPORT Health Protection LKIM-CAUNLQ

PREMISES NAME Cha Dian Tea, Coffee & More		Tel: (604) 423-2585 Fax:
PREMISES ADDRESS 107 - 1899 Willingdon Ave Burnaby, BC V5C 5T1		INSPECTION DATE January 19, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) CaiXia Lui		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Lid of ice machine was removed as item has been broken. Now clear plastic and duct tape is used in place of proper lid. . Corrective Action(s): Obtain replacement lid for ice machine. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (75.3) Degrees Celsius ppm at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - QUAT test strips available for use - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Great work! - Equipment in good sanitary condition - washed-rinsed-sanitized every two hours - All containers used to store lids/utensils/etc. in good sanitary condition - Blenders in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection