INSPECTION REPORT Health Protection 230929

PREMISES NAME Leaf Tea		Tel: (778) 989-9345 Fax:
PREMISES ADDRESS 1618 152nd St Surrey, BC V4A 4N2		INSPECTION DATE December 29, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Maria Lorena Tan		NEXT INSPECTION DATE December 30, 2016
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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Observation: 1. Low temperature dishwasher chlorine sanitizer not detectable. Wash water temperature 42.7C. Date To Be Corrected By Immediately. 2. Chlorine Sanitizer in spray bottle measured above 200 ppm. Corrected during Insp. Corrective action: 1. Repair dishwasher to achieve the minimum chlorine sanitizer concentration of 50 ppm in order to properly sanitize utensils. This premises uses single use containers and utensils. This premises uses single use containers and utensils. All other utensils/equipment are to be washed then sanitized in a 100 ppm chlorine solution for two minutes. Solution prepared at time of inspection and measured at 100 ppm chlorine. 2. Chlorine sanitizer prepared during inspection and measured at 100 ppm. Use half a teaspoon of bleach per litre of water in order to properly sanitize surfaces. Corrective Action(s):

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

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

Comments

Under counter cooler at 3.9C. Scoops stored outside of product. Display cooler at 1.9C. Freezer at -19C. Coolers equipped with accurate thermometers. Ice machine in sanitary condition. All chemicals labelled and stored away from food and utensils. Hand sink (including washroom) supplied with hot and cold running water, liquid hand soap, and paper towels. No evidence of pests at time of inspection. Note: please obtain chlorine test strips and monitor dishwasher sanitizer concentration.