INSPECTION REPORT Health Protection JPAK-ATHTMY

PREMISES NAME Sushi Q Tea Cafe		Tel: (604) 525-5678 Fax:
PREMISES ADDRESS 7255 Canada Way Burnaby, BC V5E 3R7		INSPECTION DATE November 27, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Wei-Ying Chiu		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Observed ice scoop stored in the ice machine along with ice Corrective Action(s): Required operator to remove the ice scoop, wash and sanitize, then store it out of the ice machine on a clean plate Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed two violations: 1. Bleach sanitizer in a spray bottle was too strong; chlorine test strip was bleached out immediately 2. Discussed manual dishwashing cycle with operator; operator did not mention any sanitizing cycle Corrective Action(s): Required operator to: 1. Dilute the sanitizer to ensure that it chlorine concentration is 100-200ppm. Sanitizing solution made at the time of inspection 2. Educated operator of proper sanitizing steps that must be taken for manual dishwashing; wash, rinse (left of two compartment sink) then sanitize (right of two compartment sink). Then air dry before putting them away to clean dish shelves. Sanitizing solution made at the time of inspection Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Overall sanitation satisfactory -hand washing station (including washroom) stocked with liquid soap and paper towel -hot and cold running water available on site -sushi bar cooler at 0.5 C -sanyo cooler beside two compartment sink at 4 C or lower -prep line cooler at 4 C or lower -sany cooler beside the prep line cooler at 4 C or lower -sliding door cooler behind cashier at 4 C or lower -ice machine well maintained in sanitary condition -white stand up freezer in the back kitchen at -16 C -white stand up freezer behind magazine stand at -18 C -miso soup hot holding at 78 C -rice hot holding at 66 C -no sign of pests noted at the time of inspection Note: domestic dishwasher in the facility but mostly done by manual dishwashing; if domestic dishwasher is used, must use sanitizing cycle Note: chest freezers and cooler in the staff room used as dry storage for containers, etc

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ATHTMY
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment