INSPECTION REPORT Health Protection KKIM-CTLPJS

PREMISES NAME Healthy Soyfoods		Tel: (604) 723-7875 Fax:
PREMISES ADDRESS 1163 - 4500 Kingsway Burnaby, BC V5H 2A9		INSPECTION DATE July 10, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 17, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked peanut toppings are stored in room temperature - warm to touch. Corrective Action(s): - Staff stated the peanuts are prepped in the factory store and delivered hot. They are cooled down and placed in cooler. However there is no cooling log to support this. Equip another hot holding unit to store the peanuts OR receive peanuts that have been fully cooled/chilled from the factory store. They should be either kept at 60C or above OR 4C or below. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Observed stained ice cream container being used to hold tofu spatula in use. Corrective Action(s): - Do not re-use single use containers. Container discarded at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Accumulation of rust, water and biofilms observed on the base of the coolers (seen from the above). Corrective Action(s): - Remove the rackings and clean the interior. Date to be corrected by: July 17, 2023 Violation Score: 3

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

Comments

Hot Tofu service in operation: - Tofu barrels, topping barrels at 60C or above. - Tofus are finished within an hour usually - as per the staff. Handsink is fully equipped. All coolers at 4C or below. Temperature logs are maintained. *Ensure to use unscented bleach for making sanitizers.