INSPECTION REPORT Health Protection JPAK-AYNTTH

PREMISES NAME Shiny Tea		Tel: (604) 295-8859 Fax:
PREMISES ADDRESS 230 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE May 11, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Horace Kwan		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed yogurt based drink samples left out at room temperature. When asked, operator advised that the drinks were out at room temperature since 1:30 pm. It was 3:05 pm when asked. No time stamping was being done Corrective Action(s): Required operator to have all potentially hazardous foods for samples at room tempature up to 2 hours. Then they must be discarded. All sample drinks discarded at the time of inspection Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed small measuring cups rinsed with water only at FOH hand washing sink. This is a repeated violation which must DISCONTINUE IMMEDIATELY Corrective Action(s): Required operator remove cleaning utensils from FOH hand washing sink. Operator is to wash and sanitize properly through manual dishwashing steps for all utensils including all measuring cups. If required, operator is to have extra sets of measuring cups as replacements while used ones go through proper dishwashing procedures. Continuous violation will result in progressive enforcements. Violation Score: 15

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 very clean Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks Coolers at 4 C or lower Ice machine maintained in sanitary condition Chlorine sanitizer on site and in use; detected <100ppm of chlorine; discussed appropriate concentration of chlorine. Re-made sanitizing solutions on site Manual dishwashing done at three compartment sink, when asked about manual dishwashing steps, an appropriate response was provided No sign of pests noted at the time of inspection; reviewed pest report, monthly visits are made. Dry storage are is well organized.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-AYNTTH
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