INSPECTION REPORT Health Protection JSAS-CU6Q3B

PREMISES NAME Ha Cafe		Tel: (604) 438-4818 Fax:
PREMISES ADDRESS 4729 Kingsway Burnaby, BC V5H 2C3		INSPECTION DATE July 28, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Neil Giang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Food Safety Plan not available on the premise. Corrective Action(s): Operator is to provide a new Food Safety Plan that reflects the safe preparation of all menu items. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grill area - back wall, lower shelving and floor under grill have deposits of grease. Corrective Action(s): Conduct further cleaning to remove all grease build-up. Correction date: July 30 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: New tile work in kitchen under sinks and within dry storage room - have gaps at wall joints. Front bar counter - raw wood undercounter structure, wall missing baseboard and undersink cabinet has several gaps and openings that allow for pest harborage. Corrective Action(s): Seal all tile joints with silicone to close all finishing gaps. Correction date: Today Front bar - paint all raw wood (2 coats), seal all gaps with silicone, install baseboards where absent and pest proof all holes within sink cabinet. Correction date: 3 months Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Sanitation Plan not available on the premise. Corrective Action(s): Operator is to provide a new Sanitation Plan that reflects a complete cleaning and sanitizing schedule for all equipment and surfaces within the premise and detailed instructions how to perform cleaning steps. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # JSAS-CU4SRJ of Jul-26-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 8 containers of cut vegetables stored at room temperature 20 C Soft noodles stored at room temperature Containers of fried onions stored at room temperature 20 C Bins of peeled onions and sliced lettuce stored at room temperature 20 C Correction: Product discarded. To prevent microbial growth potentially hazardous foods such as meat products, cut vegetables, eggs and high moisture grains (soft noodles, soft rice) must be stored at 4 C or colder, unless needed for immediate preparation. Potentially hazardous foods must be stored at 4 C or colder for food safety. Code 301 noted on Routine inspection # JSAS-CU4SRJ of Jul-26-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Container of ready to use knives and food utensils - knives and food utensils soiled with visible food debris. Cooking pots stored on shelving with mouse droppings. Mouse droppings observed in the following locations: - back storage room floor, corners, wall cavities - kitchen undercounter shelving, floor under equipment, inside cabinet of handsink - on floor behind hallway servery equipment - on floor throughout front storage room - on floor throughout front service station Correction: Cleaned, sanitized food equipment and utensils are to be stored in a sanitary location that protects them from contamination prior to their next use. All areas described are to be thoroughly cleaned to remove all build-up of food and debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Code 302 noted on Routine inspection # JSAS-CU4SRJ of Jul-26-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Multiple rags in front and hallway without sanitizer solution. Front counter bleach spray bottle filled with solution greater than 1000 ppm chlorine. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (100 ppm chlorine, 1 tea spoon of bleach per 1 litre of water). Code 401 noted on Routine inspection # JSAS-CU4SRJ of Jul-26-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Kitchen handsink - hot water faucet is missing the handle Dishwashing sink soap dispenser is empty Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Repair / replace hot water faucet handle

Comments

Closure Order complied with and rescinded, premise may resume operation when ready. Potentially hazardous foods are to be stored at 4 C or colder unless needed for immediate preparation. Cooked food items are to be kept hot at 60 C or hotter. Wiping rags in use stored in 100 ppm chlorine sanitizer. Food items observed stored in covered, pest proof containers. Food items observed stored off the floor. Ready to eat foods stored above raw meat items. Food utensils and equipment observed in sanitary condition. Back storage room - wall and floor surfaces repaired. Front storage room - reorganized, inventory stored on shelving provided. Premise cleaning conducted. Cleaning is to be conducted daily to maintain sanitation and discourage pest activity. Damaged plastic strainers discarded and replaced. Kitchen handsink - new faucet installed