INSPECTION REPORT Health Protection MKIM-D42TR8

PREMISES NAME Jodeen Cafe		Tel: (604) 430-8521 Fax:
PREMISES ADDRESS 6969 Gilley Ave Burnaby, BC V5J 0H4		INSPECTION DATE April 5, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Yu Chun Lin		NEXT INSPECTION DATE April 10, 2024
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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT VIOLATION: Cooked pearls observed to be stored in room temperature without time stamps THIS IS A REPEAT VIOLATION: Two jugs of batter kept in room temperature (Food Safety Plan states it must be kept under 4C, ensure to read and follow your food safety plan) Corrective Action(s): Operator reports pearls were made less than 30 min ago as they make it at the same time everyday. Staff placed time stamps at the time of inspection. Jugs of batter were removed from cooler 30 min ago, they were relocated to the cooler 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): THIS IS A REPEAT VIOLATION: Staff using Lysol wipes to clean and sanitize food contact surfaces. Corrective Action(s): Staff made 100 ppm chlorine sanitizer at the time of inspection. Ensure to use food grade sanitizer only for cleaning food contact surfaces. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Utensils kept in warm water 2) Vent panels observed to have dust accumulation. Corrective Action(s): 1) Operator relocated utensils in dishwasher at the time of inspection. Ensure to keep utensils in ice water bath or dry conditions. Utensils should be washed in dishwasher at least once per 4 hours. 2) Ensure to clean and sanitize on a regular basis Date To Be Corrected: Apr 10th Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: In the operator's absence, no staff on duty able to provide evidence of Foodsafe level 1 or equivalent certification. Corrective Action(s): Ensure to have at least one staff member with foodsafe level 1 in the operator's absence. Date To Be Corrected: Apr 10th Violation Score: 1

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels and liquid hand soap - Undercounter cooler 3C - White cooler 4C - White freezer -18C - Temperature logs maintained and updated - High temperature dishwasher had a final rinse of 74.0C on dish surface - Ensure to have FOOD GRADE SANITIZER for food contact surfaces at all business hours - Health permit posted - No sign of pests - Pest control serviced on a monthly basis, reports reviewed - Premises participating in TOO GOOD TO GO program. - DO NOT PARTICIPATE in TOO GOOD TO GO until Food safety plan is updated and approved - Ensure to submit updated Food Safety Plan to EHO via Email (pearls and Too Good To Go)