INSPECTION REPORT Health Protection ZDER-APDT9F

PREMISES NAME Sasaya Korean Tofu Hot Pot & Bubble Tea Special Stop Restaurant		Tel: (604) 433-3652 Fax: (604) 515-7658
PREMISES ADDRESS 7538 Royal Oak Ave Burnaby, BC V5J 4K1		INSPECTION DATE July 18, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Annie Chen		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Insert of eggs stored at room temp noted at 22 C. Corrective Action(s): Ensure all potentially hazardous foods (eggs) are stored at or below 4 C at all times. Eggs were moved to cooler. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Half insert of meat placed inside full insert in hot holding unit, noted 52 C. Corrective Action(s): Ensure all potentially hazardous foods (meats) are stored at or above 60 C. Do not double stack inserts as it doesn't function properly. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer solution prepared at time of inspection, wiping cloths noted on counter. Corrective Action(s): Ensure all wiping cloths are stored in 100 ppm chlorine sanitizer solution. Sanitizer solution must be always prepared and available during operation. Violation Score: 5

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

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

Comments

Routine: -Front 2 door cooler: 2 C -Front beverage cooler: 4 C -Produce only fridge: 6 C -Back 2 door cooler: 3 C -Hot holding unit: 67-70 C -Stainless steel fridge: 3 C / freezer: -18 C -Freezers: <= -18 C -Handsinks fully supplied *Ensure the handsinks is always free of obstructions. -High temp dishwasher noted at >71 C at the plate as per thermal label -Food protected - covered, off the ground -Rice scooper stored in ice bath. -No signs of pest activity noted during inspection - screen door in use -Ice machine maintained in sanitary condition - proper storage of ice scooper -General sanitation satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-APDT9F
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment