Report No. 260779

INSPECTION REPORT
Health Protection
260779

PREMISES NAME
Chatime (Royal Oak)

Tel: (604) 620-2897
Fax:

PREMISES ADDRESS
5216 Kingsway
Burnaby, BC V5H 3P4

INSPECTION DATE
May 19, 2023

TIME SPENT
1.5 hours

OPERATOR (Person in Charge)
Yong Sen Huang (La Vie)

NEXT INSPECTION DATE
May 26, 2023

INSPECTION TYPE
Routine

ACTION TAKEN

FOOD SAFETY & SANITATION

ADMINISTRATIVE
Information Provided

ENFORCEMENT
Require Corrections

	Comply	In Use
Food Safety Training [s. 10]	No
Food Safety Plan [s. 23]	Yes	No
Sanitation Plan [s. 24]	Yes	No

HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): 1) Cream diluted with water in a pitcher was stored on ice bath. Cream surface temperature measured 9 degrees C and internal temperature measured 4.5 degrees C
2) Cream in small squeeze bottle was stored on ice bath. Cream surface temperature measured 6 degrees C and internal 4.1 degrees C. ** NOTE: Both creams were stored on ice bath within 2 hours.

CORRECTIVE ACTION
1/2 Transfer all the creams in the prep cooker. Ensure to store cream at or below 4 degrees C.
Corrective Action(s):
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): 1.) NO QUAT or Bleach sanitizer readily available for sanitizing food contact surface. Sanitizer buckets were empty. No sanitizer spray bottle noted.
2.) Staff was using an unapproved disinfectant for sanitizing food contact surface.
3.) In-use utensils were not being properly washed and sanitized. As per staff, they clean and sanitize the in-use utensils once a day or at the end of their shift.

CORRECTIVE ACTIONS
QUAT sanitizer with 200 ppm QUAT concentration or bleach solution with 100-200 chlorine level must be used for sanitizing food contact surface. Operator was taught how to prepare QUAT sanitizer buckets. Staff was educated regarding the unapproval disinfectant, which must be use only for floors.
√ Wiping cloths were stored in QUAT sanitizer bucket after talking to the staff.
3.) In-use utensils should be clean and sanitized at least once every 4 hours.
Corrective Action(s):
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): Front of house handsink was obstructed with dishware.

CORRECTIVE ACTION
Ensure to keep all handsink accesible and not obstructed at all times. Remove the dishware.
Corrective Action(s):
Violation Score: 5

Non-Critical Hazards: Total Number: 2

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Temperature log sheets were not available and not in use.

Date to be Corrected By: May 19th, 2023 (Same day)

CORRECTIVE ACTION
Create a temperature log sheets and use it to record the temperatures of all the coolers and freezers in the premises.
Corrective Action(s):
Violation Score: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation: No staff on duty has FOODSAFE Level 1 or equivalent at time of the inspection.

Date to be Corrected By: May 26th, 2023 (1 week)

CORRECTIVE ACTION
Ensure that at least one staff with FOODSAFE Level 1 or equivalent training is present in the premises in operator's absence.
Dtaff must renew expired FoodSafe training. Inform operator to fix schedule of the staff in order to have someone with FOODSAFE training onsite at all times.
Corrective Action(s):
Violation Score: 1

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

Comments

* General Comments
> Sanitation and Hygiene
- All handsink stations were adequately supplied with liquid handsoa, paper towels, and running hot and cold water.
- 3-compartment sink was available. Manual warewashing was discussed with the operator. 3 functional sink plugs were available.
- General sanitation was satisfactory
- no pest activity observed during the inspection
* Please provide peest control report to EHO via email
- Hot and cold water was provided in the facility.

> Temperature control
- Coolers and freezers measured during the inspection:
√ Prep cooler measured 4 degrees C
√ Display cooler measured 0 degrees C
√ 1 steel door upright cooler measured 1 degree C
√ chest freezer measured -20 degrees C

> Permit was posted in a conspicuous location.