INSPECTION REPORT Health Protection JCRH-CR2TPG

PREMISES NAME Sungiven Foods - Tasting Counter		Tel: (778) 938-3363 Fax:
PREMISES ADDRESS 4106 Hastings St Burnaby, BC V5C 2J4		INSPECTION DATE April 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alex Wang		NEXT INSPECTION DATE 12 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 No 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): - Staff on duty in tasting kitchen was only spraying/rinsing dishes with sanitizer solution rather than immersing dishes in sanitizer solution for required contact time. Corrective Action(s): - Follow proper manual dishwashing procedures - wash, rinse, sanitize, air dry. For sanitizing step, ensure sink is filled with adequate level of sanitizer solution so that dishes are fully immersed for 30sec (or time indicated on product instructions). 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

- Sanitation of tasting counter area satisfactory - Handsinks were supplied with liquid soap and paper towel - Cooler and freezers were operating at required temperatures (4C or colder, -18C or colder) - Food preparation is limited to reheating of pre-made products only. Products are reheated in combi-oven. - Probe thermometer present for checking reheating and hot holding temperatures of products. - Hot holding unit was maintaining food products above 60C. Note: Only left side hot holding unit in use at time of the inspection. - Temperature records present; however, some records for reheating appear to have been filled out in advance or the incorrect time was recorded. Additionally, some record pages appear to have been photocopied. Ensure temperatures and dates/times are accurately recorded at the intervals indicated in your food safety procedures. Manager to review with staff at Tasting Counter. - Quats sanitizer (200ppm) present from from dispenser at 2 compartment sink. Stoppers present for filling sink. Quats test strips present. *See violation above regarding sanitizing step for manual dishwashing procedures. - Foodsafe requirement met at time of inspection as Department Manager is present and has completed Foodsafe level 1. As Department Manager is not always present at Tasting Counter, it is recommended that one staff is present at all times at Tasting Counter who has completed Foodsafe level 1 (or equivalent)