INSPECTION REPORT Health Protection LKIM-C8VSQX

PREMISES NAME Chatime (Hastings St)		Tel: (604) 294-0072 Fax:
PREMISES ADDRESS 4569 Hastings St Burnaby, BC V5C 0J5		INSPECTION DATE November 18, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jianhao Cao		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food items (tea) stored in washroom. CORRECTED DURING INSPECTION - items removed from washroom. . Corrective Action(s): No food items or food equipment is to be stored in washrooms. Only chemicals or toilet paper are to be stored in this area to prevent against possible contamination (i.e. sewage overflow). . Violation Score: 3

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

Comments

COMMENTS: - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Tapioca pearls stored at room temperature for 4 hour intervals - as confirmed by time stamped containers; discarded after 4 hours - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 704-1875 ppm Lactic Acid; test strips available for use - Two functional sink plugs available for use observed - Dishwasher achieving final sanitizing rinse of greater than 71 degrees Celsius at the dish (74.9 degrees Celsius) - Ice machine and scoops in good sanitary condition - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection