INSPECTION REPORT Health Protection RWOG-B8BUUE

PREMISES NAME Healthy Soy Foods		Tel: (604) 434-8868 Fax: (604) 434-8868
PREMISES ADDRESS 6360 Arbroath St Burnaby, BC V5E 1C4		INSPECTION DATE January 11, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rui Feng Wang		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Water still pooling throughout facility Corrective Action(s): - Water must not pool during food production to prevent cross-contamination. Ensure that all water drains quickly and in a sanitary manner. - Staff stated that some of the equipment had just been power washed. Do not power wash equipment while other parts of the facility are in production so splashback is not introduced into the product. Violation Score: 9

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

Comments

Follow-up to previous inspection: 1) Back storage container area has been completely cleared of food and food packaging materials - only miscellaneous tools and equipment stored in this area - operator stated that the pots stored in this area are not used - if any of the pots need to be used, they must be washed, rinsed and sanitized before use 2) Rodent droppings have been cleaned up - pest reports provided, activity noted inside the facility - ensure that all foods are stored in pest proof containers - get rid of clutter - clean up droppings as soon as they are found using a 1:10 bleach water solution as per BC HealthLink file (to be emailed to operator) - ensure that all entry ways are sealed - keep back door closed at all times - reminder that no poisons are to be used within the facility; only physical traps such as sticky traps and snap traps are allowed 3) Vent hood cleaned of grease - equipment underneath vent hood requires more work 4) Steam table to waste water connection repaired 5) Temperature logs available for review, recorded three times daily. Ensure that the logs are kept on-site at all times for review