INSPECTION REPORT Health Protection ZDER-AWNVY7

PREMISES NAME Sasaya Korean Tofu Hot Pot & Bubble Tea Special Stop Restaurant		Tel: (604) 433-3652 Fax: (604) 515-7658
PREMISES ADDRESS 7538 Royal Oak Ave Burnaby, BC V5J 4K1		INSPECTION DATE March 8, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Annie Chen		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 = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot holding unit - right insert of meat stored in covered insert in yet a larger insert. Meat noted at 52 C. Corrective Action(s): Ensure all potentially hazardous foods (PHFs) are hot held at or above 60 C. Do not double insert meat or any other PHFs preventing hot holding above 60 C. Remove additional insert and hot hold meat properly. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths noted on counter, no sanitizer solution available at time of inspection. Corrective Action(s): Ensure all wiping cloths are stored in 100 ppm chlorine sanitizer solution when not in use. Do not leave wiping cloths on counter. Replenish sanitizer solution every 4 hours or when solution become dirty/cloudy to maintain 100 ppm chlorine. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Cold knob at back handwash sink broken - knob loose. Cold water still available at sink. 2. Cracked mechanical garlic slicer - clear plastic cover has 2 inch crack Corrective Action(s): Ensure all equipment in premises is in good working condition. 1. Repair/replace broken cold knob on handsink. All handsinks must have hot & cold water available and accessed with ease by food handler to allow for proper handwashing. Correction date: 1 week 2. Damaged equipment can lead to small broken pieces of material in food causing a physical hazard to customers. Ensure all equipment is in good working condition to avoid possible risks to customers. Replace slicer cover. Correction date: 1 week Violation Score: 3

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

Comments

Routine: -Front 2 door cooler: 3 C -Front beverage cooler: 4 C -Produce only fridge: 4 C -Back 2 door cooler: 3 C -Hot holding unit: 52-70 C ** (violation noted above) -Stainless steel fridge: 4 C / freezer: -18 C -Freezers: <= -18 C -Handsinks fully supplied *Ensure the handsinks is always free of obstructions. -High temp dishwasher noted at 72.1 C at the plate as per thermometer -Food protected - covered, off the ground -Rice scooper stored in ice bath *replenish ice bath water as ice melts. -No signs of pest activity noted during inspection - screen door in use -Ice machine maintained in sanitary condition - proper storage of ice scooper -General sanitation satisfactory