INSPECTION REPORT Health Protection 230785

PREMISES NAME Chatime		Tel: (604) 428-7877 Fax:
PREMISES ADDRESS 2250 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE August 21, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Yixiang "Chris" Lyu		NEXT INSPECTION DATE 3 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 3 containers of cooked puddings and 3 containers of cooked jelly noted at 42 deg. C - 44 deg. C internally. Operator reported that these are being cooked down. No time tracking in place. Reviewed their food safety plan with the operator. Operator discarded above noted food items as per food safety plan. Corrective Action(s): Ensure all foods in the temperature danger zone are time tracked with a time stamp. Check the temperature throughout cooling process and label the time of each checking as stated in the food safety plan. Violation Score: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A squeeze bottle with the creme noted at 9 deg. C internally. The bottle was located on top of the ice bed. Corrective Action(s): Discard creme. Creme must be at 4 deg. C or below. To achieve such temperature, squeeze bottles must be submerged in the ice. Be mindful that the ice cannot keep foods above the ice level cold. Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Multiple wet wiping cloths noted on the counter without a sanitizer residue. 2) Sanitizer solution was not prepared at the time of inspection. Corrective Action(s): 1) Store wiping cloths in the sanitizer solution when not in use to prevent bacteria from growing 2) Prepare a fresh sanitizer solution in the morning. Sanitizer should be freshly made every 3-4 hours or as often as needed. Operator prepared the sanitizer at the time of inspection. Violation Score:

Non-Critical Hazards: Total Number: 5

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Permit available on site but stored under the shelf Corrective Action(s): Post the permit in a conspicuous location Correction date: Today Violation Score: 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) a jar of coconut jelly was in the up right cooler without a cover 2) Opened can of aloe vera noted in the up right cooler. Corrective Action(s): 1) Provide a cover for any opened food items to protect foods from contamination. 2) Do not store foods in the can once they are opened. Provide a food grade container that can be cleaned and sanitized. Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted in the following locations: -around and behind the transformer -under the 3 compartment sink, near the wall -beside the mop sink and laundry machine -in the chemical storage room Corrective Action(s): Remove droppings. Clean and sanitize affected areas with 100 ppm bleach solution to deactivate bacteria, viruses and pheromone which may attract more rodents. Correction date: Aug 23 2018 Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) standing water noted under the ice sink 2) Multiple boxes in the chemical storage room and dry storage area noted on the floor. Corrective Action(s): 1) Remove standing water Correction date: Today 2) All goods must be >15 cm off the floor to facilitate cleaning and to monitor pest activity. Correction date: Aug 28 2018 Violation Score: 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Operator's meal and snack stored on top of the espresso machine. Corrective Action(s): Do not mix personal items with operational items. Store personal items in the staff room.

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

Comments

This inspection done by EHO student. Comments: Hygiene and sanitizing -Handwashing stations equipped with hot/cold running water, liquid soap, paper towels. -General sanitation is adequate -Bleach sanitizer prepared at 100 ppm. Test strips available. -Manual dishwashing procedure reviewed with the operator. Temperature -undercounter cooler: 0 deg. C -up right cooler: 4 deg. C -Time tracking in place for pearls and grass jelly. -Temperature log not available. Ensure temperature of coolers are checked daily. Pest -No pest control company in place -No pest activities other than rodent droppings at the time of inspection Administrative -Health permit on site and up-to-date -Manager and an additional staff has Foodsafe level 1 certification.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: 230785
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: Specific comments: Coffe Crystal Jelly (0%), Sweetened condensed Milk (0%), Hazelnut syrup (0%), Philadelphia Cream Chees (4%), Cookie chocolate syrup (0%)
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