INSPECTION REPORT Health Protection CTIN-BJCV44

PREMISES NAME White Lotus Cafe		Tel: (604) 428-7522 Fax:
PREMISES ADDRESS 1 - 5901 Broadway Burnaby, BC V5B 2Y1		INSPECTION DATE November 28, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Trung Duong		NEXT INSPECTION DATE December 05, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) A large pot of rehydrated noodles were left on the counter at 20C. Repeat. 2) 4 salad rolls were stored in an insert on the counter at 17C. Corrective Action(s): Both items discarded. Make food to order, keep small batches of rehydrated noodles and salad rolls on ice during lunch rush only. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Observed staff wash a metal pan, rinse off water then dry with paper towel and placed the pan away. 2) One of the spray bottles and sanitizing sink was measured with 50ppm and 0ppm chlorine respectively. Corrective Action(s): 1) Manual warewashing requires food equipment to be sanitized at 100ppm chlorine sanitizer for min. of 30 seconds. FHA warewashing sign has been relocated to front reception area. Please readhere to the back for staff reference. 2) Always check there is 100ppm bleach santiizer available for sanitizing. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) An insert of raw meat cuts was stored on top of an open insert of cooked minced meat in the prep cooler. 2) Several inserts in the reach in cooler and prep coolers were uncovered (e.g. sliced meat, sliced ham, tripes, cooked meats, raw meats etc.). 3) An insert of cooked pork was stored directly under paper towels, which can be contaminated when staffs are reaching to grab paper towel after handwashing. 4) Rice spatula stored on top of rice cooker. 5) A stack of raw pork cutlets was stored over third sink to drain water but staff was doing dishes in the middle sink, where water may splash on to raw pork cutlets. Corrective Action(s): 1) Always keep raw meats stored on the bottom shelf beneath cooked ready to eat foods. 2) Keep inserts of food covered when not in use. 3) Place a cover over the insert and/or relocate the insert altogether. 4) Keep rice spatulas stored in ice water bath. 5) Transfer opened cans of food into food grade containers. 5) Separate food handling and warewashing tasks so that pork will not be contaminated. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Grease build up noted on the exhaust hood filters. Corrective Action(s): Please clean the exhaust hood filters. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): A small pot of garlic oil like mixture was kept on the dry storage shelf in the back. Staff informed it was their own not for restaurant. Corrective Action(s): Garlic oil mixture discarded. Keep personal belongings in designated area. If garlic is mixed with oil, it must be kept at <4C or over 60C. Violation Score: 1

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available, accessible Sandwich cooler: 2-4C Reach in cooler: 3C Freezer: -13C Soup stocks X3: 67C to 98C (chicken/beef/beef and pork) Rice: 67C Meats on grill: 80C Small insert of cooked pork was left on the counter at 33C to cool down Dishwasher (high temp): 72.6C at plate level, see thermo-label Ice machine kept in sanitary condition, scoop hung on the shelf No apparent signs of pest noted at time of inspection, back door closed *please remove glue strap hanging over ceiling as there are flies caught Health Permit posted and Foodsafe certified staff onsite Note: wooden bench has been sanded and sealed, reminded operator to keep all take out containers in sealed bags only. New FHA 3 compartment warewashing sign in Vietnamese provided to operator to post over sinks