INSPECTION REPORT Health Protection LKIM-CEGN94

PREMISES NAME Cha Dian Tea, Coffee & More		Tel: (604) 423-2585 Fax:
PREMISES ADDRESS 107 - 1899 Willingdon Ave Burnaby, BC V5C 5T1		INSPECTION DATE May 13, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) CaiXia Lui		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commonly used items (i.e. tongs, knives, etc.) only washed once per day. CORRECTED DURING INSPECTION - Items run through dishwasher for proper wash-rinse-sanitize cycle. . Corrective Action(s): Equipment should be washed, rinsed, sanitized every 2-4 hours or more as necessary throughout the day. Ensure these items are frequently washed, rinsed and sanitized throughout the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: MULTIPLE VIOLATIONS: 1) Lid of ice machine was removed as item has been broken. Now clear plastic and duct tape is used in place of proper lid. This was observed during previous Routine Inspection. Have item corrected immediately. 2) Hand sink handle is loose making the operation of this unit difficult. . Corrective Action(s): 1) Obtain replacement lid for ice machine. 2) Repair handsink handle such that it is no longer loose. . Violation Score: 9

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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - QUAT test strips available for use - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Great work! - Equipment in good sanitary condition - washed-rinsed-sanitized every two hours - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection