INSPECTION REPORT Health Protection JCRH-AS7VZK

PREMISES NAME Sharetea		Tel: (604) 805-6190 Fax:
PREMISES ADDRESS 435 Q North Rd Coquitlam, BC V3K 3V9		INSPECTION DATE October 16, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Weizheng Gao		NEXT INSPECTION DATE November 02, 2017
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Wiping cloths noted on counters. No sanitizer in use. -Blender jugs, shaker cups and spoons not being washed and sanitized frequently enough. Manager aware of requirements but no procedure in place to ensure it is being done. -Dirty ice cream scoop being stored in container with standing water. Corrective Action(s): -Always have sanitizer solution available for use either in a bucket or spray bottle. Obtain test strips to verify concentration is 100ppm -Wash and sanitize in use equipment (blender jugs, shaker cups, spoons) every 4 hours. Put a system in place to ensure this is being completed. A timer can be used or a schedule which tells staff the time when equipment is due to be cleaned and sanitized. -Do not stored ice cream scoop in standing water. Scoop can be washed and sanitized after each use or acccording to timeframe/schedule above, stored in the product (in a manner to ensure handle doesn't contact product) or in ice water. This has been a repeat violation and needs to be addressed. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): -Front handwashing station obstructed/blocked by chest freezer and was lacking liquid soap. -Back handwashing sink had dishes in it Corrective Action(s): -Handwashing stations must always be accessible and equipped with hot and cold running water, liquid soap and paper towel. Do not store anything in front of or inside of handwashing sinks. These sinks are desginated for handwashing. Use dishwashing (3 compartment) sink for dishwashing. Violation Score: 15

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator not present. No staff on duty have Foodsafe level 1 training. Corrective Action(s): In Operator's absence, at least one person must have Foodsafe level 1. Ensure sufficient staff have completed Foodsafe level 1 and scheduling is adequate to meet this requirement. Manager should be trained. Violation Score: 1

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

Comments

-General sanitation was satisfactory although there is excess stock (dry goods) present in the back. At the time of the inspection the staff washroom was full of boxes (receipts), recycleables and therefore not useable. *Remove all boxes from staff washroom -Front prep cooler was at 3C -Back cooler was 4C -Chest freezer was at -16C -Bleach present for sanitizing dishes and surfaces. Obtain chlorine test strips as noted above. -No signs of pest activity at the time of the inspection **Manager noted they were planning to add more items to the menu (pancake type item with topping). Prior to consideration of any items added to the current menu, a plan must be put in place to ensure ongoing compliance with the areas noted above. In addition, a list of items and food safety procedures must be submitted for review.