INSPECTION REPORT Health Protection LKIM-CWYTRF

PREMISES NAME Palgongtea Canada		Tel: Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE September 29, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Linda Eojin Lee		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of EHO. CORRECTED DURING INSPECTION - Sanitizer solution was made upon request of EHO. When questioning staff blenders and common use food preparation equipment is not washed and sanitized at a high enough frequency. . Corrective Action(s): Ensure sanitizer solution is made prior to the start of food production and used throughout the day Ensure commonly used items such as blenders and spoons are washed-rinsed-sanitized at least every 2 hours or more frequently as needed. . 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

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - All food items covered in cooler and freezer units - Hair restraints in use - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection