INSPECTION REPORT Health Protection KKIM-CV9QHL

PREMISES NAME Chicha San Chen		Tel: Fax:
PREMISES ADDRESS 101 - 4501 Kingsway Burnaby, BC V5H 0E5		INSPECTION DATE September 1, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kim Nguyen		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Observed pearls at room temperature. Staff stated they store cooked pearls and taro balls at room temperature for 3 hours before discarding. The instruction manual posted on the wall stated 3 hour holding time for cooked pearls and taro balls. Corrective Action(s): - This process is not approved by health inspector and is different from the approved food safety plan which stated above items will be held for 2 hours max. in room temperature. Immediately start time tracking for 2 hours and discard the items past 2 hours in room temperature as cooked pearls and taro balls are deemed as potentially hazardous food items. Other options include holding them in refrigerated temperature at 4C or below OR hot holding them at 60C or above. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Sanitizers in spray bottle measured 0ppm chlorine. Staff stated bleach and water was mixed. Staff could not verify when the solution was made. Corrective Action(s): - Bleach sanitizer was made again at the time of inspeciton. Ensure to use the sanitizer and replenish the sanitizer solution on regular basis. Non-scented bleach should be used to make sanitizer used for food contact surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 3

103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation (CORRECTED DURING INSPECTION): - No operating permit posted at the front. Corrective Action(s): - Staff was able to find the permit and the permit was placed by the cashier's stand at the time of inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Debris observed on the floor around the grease trap. Corrective Action(s): - Clean. Date to be corrected by: Today Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: - No staff had valid foodsafe training. Corrective Action(s): - Ensure to have at least one staff with Foodsafe level 1 certificate when the operator is not present. Violation Score: 1

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

Comments

- Handsinks are fully equipped. - All coolers at 4C or below. - Freezer at -18C. - 3 compartment sink available and manual dishwashing method observed to be in practice. Third sink observed with 100ppm chlorine sanitizer. - Ice maker in sanitary condition. - No signs of pest observed at the time of inspection.