INSPECTION REPORT Health Protection RWOG-CZRW3X

PREMISES NAME Sulbing Cafe		Tel: (604) 421-5559 Fax:
PREMISES ADDRESS 202A - 4501 North Rd Burnaby, BC V3E 2Y1		INSPECTION DATE January 23, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Calvin Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Bingsoo solution left out at room temperature. Corrective Action(s): If not busy, return bingsoo solution to the cooler until next customer. During usage, it may only be used for up to 2 hours as the hopper does not have mechanical refrigeration. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Dishwasher did not dispense any sanitizer at final rinse cycle. Staff claims machine is tested by manager, logs available. However, logs indicate concentrations of 80, 90 and 95ppm chlorine. Test paper is not that accurate - scale is only 0, 50, 100ppm. 2) Wiping cloths not in sanitizer solution when not in use. Corrective Action(s): 1) Chlorine jug replaced, line primed and sanitizer now measures 50ppm chlorine. Keep proper sanitizer logs; do not make up numbers. 2) Wiping cloths must be in sanitizer solution when not in use. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Neither staff member on-site have FOODSAFE Level 1 Corrective Action(s): At least one staff member must have FOODSAFE Level 1 or equivalent Violation Score: 1

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

Comments

General: - handwashing stations stocked with soap paper towels and hot and cold running water Temperatures: - milk jug cooler: 4C - under counter cooler (coffee station) 4C - under counter cooler (under POS) 3C - prep cooler: 3C - prep cooler (fruits): 4C - small chest freezer (waffles): -18C - upright one door cooler (sulbing solution): 4C - small chest freezer (by dishwasher): -22C - under counter cooler: eC - teobokki cooler: 3C - four door freezer (by dishwasher): -18C - four door freezer (storage area): -17C - hallway chest freezer: -20C