INSPECTION REPORT Health Protection SCHO-C38UQW

PREMISES NAME Chatime		Tel: (604) 588-6863 Fax:
PREMISES ADDRESS 10255 King George Blvd Surrey, BC V3T 2W6		INSPECTION DATE May 21, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chen Dai		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 41

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Grass jelly and passionfruit jelly not being cooled as per approved food safety plan. Jellies were being cooled at ambient temperature at the time of the inspection. Grass jelly has an internal temperature of 42.7 C and passionfruit jelly has an internal temperature of 54.1 C. Staff informed that both were made approximately 30 mins prior to arrival of district EHO and that they keep it at ambient temperature on the counter for 4 hours. Corrective Action(s): Ensure that potentially hazardous foods are cooled from 60C to 20C in 2 hrs and 20C to 4C in 4 hrs. As per the approved food safety plan, jellies are to be cooled in an ice water bath and stiring every 10 mins or dividing it into smaller containers. Temperature of the product should be checked frequently using a thermometer and recorded on a cooling log. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Quats sanitizer solution spray bottle measured at 100 ppm. 2) Wiping cloths stored on counters at the bar area. Corrective Action(s): To achieve adequate sanitation of food contact surfaces, quats solution must have a concentration of 200 ppm. Wiping cloths must be stored in a sanitizer solution at all times during operation or they must be single use and laundred daily. Operator dispensed a new solution of quats into spray bottle, solution measured at 200 ppm. Operator removed the wiping cloths from the counter and put them into a container of sanitizer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff informed district EHO that all equipment, utensils and food contact surfaces are only manually washed with dish detergent and not sanitized using a food contact surface sanitizer. Corrective Action(s): Equipment/utensils/food contact surfaces must be sanitized using a food contact surface sanitizer such as Quats (200 ppm) or Chlorine bleach solution (100 ppm - 1 teaspoon for 1 L water). Ensure that equipment/utensils/food contact surfaces are adequately cleaned/sanitized following the manual ware washing steps in the 3 compartment sink : 1) Wash 2) Rinse 3) Sanitize 4) Air dry Ensure that dishes are being sanitized No dishwashing at the time of inspection, both staff members are receptive of manual ware washing procedure. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towel in the paper towel dispenser at the hand washing station in the bar area. Corrective Action(s): Ensure that all hand washing stations are equipped with hot/cold running water, liquid hand soap and disposable paper towels. Staff refilled the paper towel dispenser at the time of the inspection Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff member on site was certified with FOODSAFE Level 1 training. Corrective Action(s): During operations, at least one employee on site must hold a valid FOODSAFET Levrl 1 certification. This is a repeated violation. Repeated offenses can lead to further enforcement actions Violation Score: 1

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

Comments

Routine Inspection: - Stand up cooler at 2.4 C - 3 compartment sink available with sink plugs - Quats dispenser at 200 ppm, test strips available. NOTE: Ensure sanitizer solution is tested daily using the test strips - Ice machine maintained in sanitary condition, ice scoops stored in food grade container out of the ice - Food stored 6 inches / 15 cm off the ground - Single use disposable cups and straws - No pest control activity noted during inspection - General sanitation of facility is clean - Permit located in visible location NOTE: Permit fee has not been paid yet by the time of inspection. Permit fee can be paid by contacting Fraser Health Billing Department at 604-918-7507. COVID-19 Control Measures: - Physical distancing markers available - Plexiglass barrier at the order counter - Hand sanitizer available for customers to use - Mandatory mask use - No dine in at the time of inspection COVID-19 Required Actions: - Ensure that the COVID-19 safety plan is available on site. Worksafe BC template was provided to the staff during inspection. Send a copy of the COVID-19 Safety Plan to the district EHO via email. - Employee health checks must be conducted/documented at the start of every shift. - Max occupancy signage to be posted at the entrance, storage room and washroom - COVID-19 signages (ex. Do not enter if you are sick....) should be posted at the entrance - High touch surfaces should be disinfected frequently throughout operations. This should be recorded on a disinfection log each time a surface is disinfected.