INSPECTION REPORT Health Protection CTIN-BD3UCX

PREMISES NAME White Lotus Cafe		Tel: (604) 428-7522 Fax:
PREMISES ADDRESS 1 - 5901 Broadway Burnaby, BC V5B 2Y1		INSPECTION DATE June 12, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Trung Duong		NEXT INSPECTION DATE June 26, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 3

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Inquired about the pink piece of pork found in the insert with the rest of the sliced pork. Corrective Action(s): Operator admitted that the pork was undercooked and then reheated the sliced pork to 74C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sliced pork placed on top of the grill was measured to be held at 37C and the patties measured at 42C. Corrective Action(s): Reviewed proper food handling procedure again: cook to 74C, serve or hot hold at >60C. Additional reheating step to 74C is optional as food is safe to be served once cooked and hot held at the minimum temperature indicated above. Operator reheated food at time of inspection. Keep metal insert on the stove to hot hold instead of shelf above grill. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): An elevated strainer is added to the bar handwashing station. When faucet is turned on, water splashes out from pressure on the elevated strainer. Operator informed that it was used to provide better filter when they empty the used ground coffee. Corrective Action(s): Please use a different filter/strainer for the sink drain directly so that handwashing can be done without being blocked. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Chili sauce, soy sauce for the restaurant use were stored on the floor directly, underneath the mop sink. 2) Small tongs used to dispense toppings are placed directly on the toppings so that when tongs are grabbed, hands may contaminate the food. Corrective Action(s): 1) Please relocate these food products so that all food are stored 6 inches above the ground. 2) Always store the tongs so that the handle is standing upright to prevent hand contaminating the food. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1) A stack of strainers are placed beside mop sink where dirty mop water may splash on to them. 2) A wooden bench is added to the dining seat area where bagged take out containers are placed inside. Many parts of the wood was raw and unfinished. Corrective Action(s): 1) Directed operator to place an additional splash board on the right side of the mop sink, and repair the existing splash board on the left. Do not use duct tape as it is not an appropriate surface to be washed and sanitized effectively. 2) Ensure all parts of the wooden bench is sanded and laminated so that all parts of the wooden surface is smooth, durable and non absorbant. This facilitates proper cleaning. Complete by follow up inspection. Violation Score: 3

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

Comments

General: Handwashing station: see comment above Prep coolers X 3: <4C *ensure each unit is equipped with a working display thermometer Reach in cooler: 4C Reach in freezer: -15C Rice: 60 to 69C Dishwasher (high temp): 76C at plate, see thermo-label Bleach sanitizer @100ppm (bucket in the front and spray bottle with paper towels in the back) No apparent signs of pest noted at time of inspection No food storage in the washroom Health Permit posted Foodsafe staff onsite Note: switch to non latex gloves; obtain a small container to collect dirty coffee filters in the bar