INSPECTION REPORT Health Protection CTIN-AVJU8S

PREMISES NAME White Lotus Cafe		Tel: (604) 428-7522 Fax:
PREMISES ADDRESS 1 - 5901 Broadway Burnaby, BC V5B 2Y1		INSPECTION DATE January 31, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Trung Duong		NEXT INSPECTION DATE February 09, 2018
INSPECTION TYPE Routine
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 43

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked rice prepared at 10:30am was left in unplugged rice cooker. Time of inspection was 2pm. Staff informed they were planning to transfer rice into another rice cooker. Corrective Action(s): Rice discarded. Do not leave cooked rice at 4-60C for more than 2 hours. Immediately transfer cooked rice or keep cooked rice at 60C or hotter. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Inquired operator how to manually wash dishware and he informed that the first sink is to rinse with water, second sink is to soak in bleach sanitizer for 20 minutes then water to rinse off. Only 2 drain plugs located. 2) No sanitizer in the kitchen and test strip detected 0ppm bleach in the bar bucket. One spray bottle detected 100ppm bleach. Wet wiping clothes left on counter. 3) Slicer used to cut tomatoes, onions and cucumber were told to be cleaned after use and only use chemicals once a month as they do not want to use chemicals on the unit. Corrective Action(s): 1) Another set of FHA manual warewashing sign provided, please follow: wash with detergent in first sink, rinse with warm water then soak cleaned items in 100ppm bleach for 2 minutes before air dry. Obtain all 3 drain plugs. 2) Make 100ppm bleach sanitizer available for use. Wet wiping clothes should be submerged inside the bleach sanitizer when not in use. Separate bleach required for bar and kitchen. 3) Slicer must be properly cleaned and sanitized with 100ppm bleach every 4 hours if not after use. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Bar handwashing sinks had several glasses stored inside the sink. A large metal insert of food was stored on top of the kitchen handwashing sink, obstructing half of the sink. Repeat. Corrective Action(s): Do not store anything inside or on top of the handwashing sink. This is designated for handwashing only, no other purpose. Remove all items immediately. Keep handwashing sinks accessible. Violation Score: 5

Non-Critical Hazards: Total Number: 6

209 - Food not protected from contamination [s. 12(a)] Observation: Several canned food were left on the ground in the back, some chili paste were stored on the ground under pot sink and beside chemicals. One insert of raw red meat was stored on top of insert of cooked chicken. Tongs and scissors used to cut meat and spring rolls appear to have food debris on there, are stored on magnetic strip. Corrective Action(s): Do not store food on the ground or with chemicals. Always store food 6 inches off the ground. Please relocate the storage of food products and chemicals. Store raw meats on bottom shelf of cooler to prevent contamination. Please store utensils such as tongs and scissors used to cut food in ice water bath. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted on the floors of kitchen floor (under cooking/frying area). Small red liquid spill on the floor under shelving units in the back dry storage area. Drained water under drying mat for glasses in the bar area is starting to have mildew. Ice machine has small amounts of brown debris noted on the inside. Corrective Action(s): Please clean and sanitize. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Aluminum foil used to line the entire kitchen stove top and walls around exhaust hood. Corrective Action(s): Remove aluminum foil as this is not a cleanable surface. Clean and sanitize the surfaces properly as instructed. Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Cleaned take out wooden chopsticks appear to be dried and stored in container of utensils. Corrective Action(s): Do not rewash and reuse take out wooden chopsticks, they are one time use only. All noted chopsticks discarded. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) Seating were counted to be at 18 today. Discussed with operator who has inquired with City of Burnaby and advised him that the Fire Department requires a second bathroom in order to add seats. 2) Splash guard requested to be placed between mop sink and prep table where slicer is stored is just a metal tray placed slanted on the mop sink. Corrective Action(s): 1) Do not exceed the limit of 6 people as per conversation last inspection. Until City of Burnaby requirements are met, do not exceed the occupancy limit. 2) Remove the metal tray and install a proper splash guard high enough to prevent splash of mop water on to prep surface. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Several food items that belongs to staff are stored on premises and inside coolers used for business operation. This includes, baked tray of chocolate cake, a plate of devil eggs, several whole fruits such as durian, several sauces and cooked food. Repeat. Corrective Action(s): This is unacceptable as the kitchen is already limited with space and as a result of lack of space, several food products used for restauratn are stored in adequately. See code 209. Designate a separate cooler for staff belongings or remove altogether. Further repeat of this infraction shall result in enforcement action. Violation Score: 3

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

Comments

General: Handwashing stations: soap, paper towel, hot & cold running water available Coolers: >4C Freezers: -8C (frozen food felt hard) Dishwasher (high temp): >71C at plate, see thermo-label No dishwasher safe thermometer used to determine dishwasher safety --> Obtain NSF approved, waterproof thermometer with max/min setting to test the dishwasher daily Ice scoop stored on the outside of ice machine Please utilize the magnetic strip to store knives in the kitchen. No apparent signs of pest noted during time of inspection Back door was closed at time of inspection *** Menu appears to be slightly different, will compare with submitted menu and food safety plans to determine if revised food safety plan requires to be submitted.