INSPECTION REPORT Health Protection CTIN-AVU2Y9

PREMISES NAME White Lotus Cafe		Tel: (604) 428-7522 Fax:
PREMISES ADDRESS 1 - 5901 Broadway Burnaby, BC V5B 2Y1		INSPECTION DATE February 9, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Trung Duong		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A large bowl of cooked vermicilli was cooked at 1pm and left at room temperature (27C). Time when food was probed was 4:15pm. Another small bowl of cooked beef was stored at room temperature also cooked at same time. Corrective Action(s): Both items discarded. Remember to put cooled down food in cooler at 4C or colder. Do not leave potentailly hazarous food on the counter between 4 and 60C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) New hot holding unit added to store cooked meat (skewers and grilled meat). Unit is placed on drying rack above three compartment sinks. 2) New magnetic strip for knives added right above mop sink. Corrective Action(s): 1) Do not make any changes in the future without receiveing health approval. The new hot holding must be relocated on prep table, not on drying rack. Hot holding unit was able to maintain food over 60C. 2) Relocate the magnetic strip for knives as the knives can be contaminated from dirty water splash from mop water beneath. DO NOT make any changes to layout/add equipment without health approval. This is a repeated infraction. Violation Score: 3

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

Comments

Nothing obstructing both handwash stations at time of inspection. Bleach sanitizer available but inadequate - discussed to have timer system or train staff to change bleach sanitizer more frequently. Shelving unit above bar handwash station properly cleaned. Ice water added to tongs and scissor used to cut food on food prep table. Aluminium foil that lined the cooking area has been removed. Floor cleaning completed. Plastic board added between mop sink and prep table where meat slicer is stored. FHA manual warewashing sign posted, all chemicals are stored beneath three compartment sinks. Waterproof thermometer obtained and tested today, reading is 0.8C lower than actual. Staff belongings/food removed. *New menu items have been added and will require food safety plans to be updated. Ice wand is available onsite and in use. **Note: Operator would like to expand seating to possibly 16 seats which will require an additional washroom as per city's requirement. Operator would like to carve space from adjacent premises (nail salon) for the additional washroom. Please submit floor plans with existing setup and a second set with proposed setup clearly marked. Additional dry storage space and separate prep table for hot holding unit are required for adding seats. Floor plans must be submitted to the City of Burnaby first. Please contact the undersign if you have more questions.