INSPECTION REPORT Health Protection CTIN-AWZU7H

PREMISES NAME ZenQ Burnaby		Tel: Fax:
PREMISES ADDRESS 4569 Hastings St Burnaby, BC V5C 0J5		INSPECTION DATE March 19, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Zhengwen Chen		NEXT INSPECTION DATE March 26, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pearls, grass jelly and Q balls were stored on the counter without using timer. Operator is aware of how long the food was left on the counter but timer is not actively used in the front bar. Corrective Action(s): Please use timer to track the 2 hour limit on all these items OR revise food safety plan to reflect current procedure so that these items are not stored at room temperature without any tracking. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) One bucket of sanitizer (for wiping food prep tables, white and blue wiping clothes) was measured at 0ppm bleach. Operator said the bucket was from the night before. A few wet wiping towels were stored on the table. No sanitizer in the front bar area at all. 2) Inquired operator how to manually wash dishware and he explains that items are first soaked in sanitzer for 2 minutes in the bleach and then rinsed with water and then air dried. Corrective Action(s): 1) Ensure there is 100-200ppm bleach sanitizer in the front bar and back kitchen. All wet wiping clothes must be stored in the sanitizer. 2) Reviewed proper manual warewashing procedure with operator, please refer to FHA diagram on the wall. Wash with soap, rinse then sanitize in 100-200ppm bleach sanitizer for 2 minutes before air dry. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A pair of tongs and scoop was stored in the handwash station in the kitchen. Corrective Action(s): Both items removed. Ensure there is nothing stored inside the handwash station, it must be accessible at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Two inserts of toppings in the standup cooler in the back were stored without cover. Shaved ice are all stored without cover/container (only stored on tray). Ice cream scoop is stored in milky water in a disposable cup at room temperature. Corrective Action(s): Ensure to cover all food when not in use. All food must be properly stored in a container and covered to protect food from contamination. Scoops and utensils should be stored in the food with the handle outside of food as you are currently doing, or stored in a separate container designated to store utensils/scoops. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Operator's jacket and bag was stored in the kitchen wire rack where food equipment and food were stored. Corrective Action(s): Utilize the staff locker in the back designated for storing staff belongings. Violation Score: 1

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

Comments

General: Handsink in the bar: soap, paper towel, hot & cold running water available *Note: paper towels have been ordered and should be arriving today - paper towel to be refilled in staff washroom, one of the unisex washroom and the kitchen. - please remove towel under soap disperser and use a small dish to catch any soap instead Standup cooler: 4C Standup freezer: -13C Snow cube maker: -18C Glutinous rice: 61C Bar prep cooler: 4C Chest freezer: -16C Grass jelly: 60C Dishwasher (high temp): 73.9C at plate, see thermo-label *Thermometer ordered has not arrived, please have this ready asap. Clear buckets of sanitizer used - brown towels are used for dining tables and white/blue towels are used for food prep tables; spray bottle also available No sanitizer strips onsite although readings for sanitizer are done --> you must have sanitizer test strips in order to take readings properly; obtain chlorine test strips immediately Ice machine kept in sanitary condition, scoop stored outside Temperature logs: up to date, ensure to fill in month and re-label cooler/freezer instead of thermometer ***Waffles currently not offered; machine removed until more powder arrives.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CTIN-AWZU7H
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: 0.08 hour Specific comments: La Kaffa tapioca pearls: 0% trans fat Christie oreo cookies: 0% trans fat Smuckers sundae syrup: 0% trans fat
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