INSPECTION REPORT Health Protection ECAO-BKL25N

PREMISES NAME ESTEA		Tel: (604) 438-0186 Fax: (604) 438-3529
PREMISES ADDRESS 120 - 6401 Kingsway Burnaby, BC V5E 1E1		INSPECTION DATE January 6, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Yu Fen Hsu		NEXT INSPECTION DATE January 13, 2020
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Operator is again covering work tables at cooking line with tin foil on a permanent basis instead of cleaning and sanitizing surfaces. This was cited in previous inspection. Continued infractions will require increased enforcement (i.e. ticket(s)) Corrective Action(s): Remove the tin foil and clean surfaces as needed with your bleach sanitizer. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is inoperative and has been broken down for the last few days. Operator has been Manually Washing and using disposables for customer use in the meantime (i.e. cups, take-out boxes, utensils). A new commercial NSF certified washer will be installed in th next few days as per operator Corrective Action(s): Repair/replace commercial washer Violation Score: 15

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

Comments

Temperature Controls: -2-door display in kitchen right side 4 deg C -2-door display in kitchen left side 3 deg C -preparation cooler kitchen 3 deg C -2-door display in front left side 3 deg C -2-door display in front right side 4 deg C -preparation cooler 3 deg C -Steamed rice 72 deg C -Reviewed Manual Wash method with operator: wash->rinse-> sanitize with bleach at >100ppm chlorine residual as per test strips Chemical Controls: -Bleach sanitizer buckets >100ppm chlorine residual Reused wiping towels for food contact surfaces maintained in sanitizer buckets when not actively used General Sanitation pass -all goods maintained off the floor >15cm to facilitate cleaning and monitoring pests underneath -no signs of pests Handsinks well stocked single service drying method, soap in a dispenser, hot/cold water and clear for access NOTE: operator indicates a new owner will be coming in next month. Contact the Health Department for the changeover requirements as below