INSPECTION REPORT Health Protection ZDER-BE7TPZ

PREMISES NAME Shiny Tea		Tel: (604) 295-8859 Fax:
PREMISES ADDRESS 230 - 9855 Austin Rd Burnaby, BC V3J 1N4		INSPECTION DATE July 18, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Horace Kwan		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 302 noted on Routine inspection # RLAM-B6SVYE of Nov-23-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Pre-made sanitizer solution for manual warewashing and spot sanitizing had 0 ppm chlorine detectable. Correction: Directed staff to remake (must be 100 - 200 ppm chlorine). Suggest keeping solution in a closed container to prevent dissipation (lost of sanitizer strength), or make fresh each time when doing manual warewashing. Use your test strips to verify. Code 302 noted on Follow-Up inspection # ZDER-BDYUKN of Jul-11-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Staff unaware of sanitizing step for manual dishwashing. 1. Wash 2. Rinse Staff indicated dishwashing can occur in the single comp prep sink or in the 3 comp sink Correction: Ensure proper manual dishwashing procedures are followed. 1. Wash (warm soapy water) 2. Rinse (clean water) 3. Sanitize (soak dishes in 100 ppm chlorine solution for 2 min.) 4. Air dry ***3 Sink Dishwashing Method signage available already above 3 comp sink. Follow these instructions. Train staff on proper manual dishwashing practices. Do Not wash/rinse dishes in 1 compartment prep sink - this sink is for food prep ONLY.

Comments

Follow-up inspection to report #ZDER-BDYUKN -Reviewed with managers the manual dishwashing procedures and training of staff -Reviewed sanitizing frequency and procedures -Discussed adding simple food items to the menu and FHA requirements 1. Proposed menu 2. Updated food safety plan (FSP) 3. Designated food prep and storage areas in premises ***All additions to menu must be reviewed and approved by Fraser Health first