INSPECTION REPORT Health Protection AHEN-BHNULR

PREMISES NAME Bubble Tea Share Tea		Tel: Fax:
PREMISES ADDRESS 4B - 9965 152nd St Surrey, BC V3R 4G5		INSPECTION DATE November 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Yong An Liao		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the front service area lacked liquid soap at the time of inspection. Corrective Action(s): Operator replenished the liquid soap at the handsink during the inspection. Ensure handsinks are kept supplied with liquid soap, hot and cold running water, and paper towels at all times to enable proper handwashing. 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

Handsinks in the back area and washroom were supplied with hot and cold running water, liquid soap, and paper towels. Upright cooler was at or below 4 degrees C (3.7 degrees C). Prep. cooler was at or below 4 degrees C (3.9 degrees C). Small white freezer (used to store ice cream) was at or below -18 degrees C. Refrigeration units were equipped with thermometers. Rinse sink in the front service area for rinsing in-use utensils between use was operational. It was reviewed that in-use utensils are to be washed, rinsed, sanitized, and air dried every 4 hours between use, after final use each day, and when contamination is possible. 3-compartment sink was supplied with hot and cold running water and was equipped with drain plugs. 100-200 ppm chlorine sanitizer was available inside two labelled spray bottles. No signs of recent pest activity were evident at the time of inspection. Food storage areas were clean and organized. Ice machine and ice bin were in a clean condition. Chemicals were stored in the room with the mop sink and hot water tank. Dry goods were stored on clean shelving units in a designated dry storage room. Operator with a valid FOODSAFE Level 1 certificate was on shift.