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D2 Tea Lab

108 - 6868 Royal Oak Ave, Burnaby · Restaurant

17 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Observed a few potentially hazardous foods being stored at room temperature:
      • -chopped pineapple
      • -mango puree pulp container indicates "refrigerate after opening"
      • Corrective Action(s): Discarded the foods
      • Do not store potentially hazardous foods at room temperature for longer than 2 hours
      • work out of your preparation cooler inserts for assembly of drinks -that is what your preparation cooler is for so you do not have to take foods in and out of the fridge constantly
      • Always follow manufacturer storage instructions
      • Violation Score: 5
    • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door was slightly ajar -screen door was not closed at time of inspection
      • Corrective Action(s): You must close the screen door if you need extra ventilation
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Slight structural changes have occurred -operator has added a permanent structure in the dining area to expand dry storage area and personal space for workers.
      • As well a pick-up window has been added from the bar to the kitchen
      • Corrective Action(s): Operator to update the approved Floor Plans and resubmit
      • Next time inform this department for any planned structural changes BEFORE implementation
      • Violation Score: 1
  3. Follow-Up Inspection

    0 infractions

  4. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature washer AGAIN not showing chlorine sanitizing residual -measured at ~0ppm as per test strips
      • NOTE: as per daily log records 50ppm was measured as of the 18th and the days before that
      • Corrective Action(s): Minimum >50ppm chlorine residual is required for adequate sanitizing of ware
      • This is a repeat critical infraction from your November routine inspection -Correction Order issued as attached -last warning until ticketing occurs
      • Operator to Manual Dishwash in the meantime as per the posted sign at dishpit
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Public washroom has no paper towels at dispenser
      • Corrective Action(s): All handsinks must be adequately stocked: paper towels in dispenser, pumped soap, hot/cold water
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature sanitizing washer detecting no chlorine residual
      • Corrective Action(s): Repair washer
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: Lone worker does not have this certification or equivalent
      • Corrective Action(s): At least one worker on duty at all times must have this
      • Violation Score: 1
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature washer final rinse ~0ppm chlorine detected
      • Operator primed the sanitizer mechanism and retested at >50ppm chlorine residual
      • Corrective Action(s): Repair washer to maintain >50ppm chlorine residual
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse sanitizer ~0ppm detected
      • Corrective Action(s): Repair washer to maintain sanitizer residual >50ppm
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Daily Log sheets for chlorine sanitizer concentration of washer not being maintained
      • Corrective Action(s): Maintain Daily Log sheet for your washer as you are doing for the fridges
      • Violation Score: 3
  7. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cooked braised eggs in a large container cooling -internal temperature 34 deg C. Operator indicates it was delivered above 74 deg C about an hour ago.
      • Corrective Action(s): Operator transferred eggs to baking pan
      • Cool foods quickly:
      • Step 1:
      • 60 deg C to 20 deg C within 2 hours -use your baking pans to quicken this process at one layer of eggs
      • then
      • Step 2:
      • 20 deg C to 4 deg C within 4 hours -transfer to the fridge
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator has changed menu without Health Approval -a number of items are coming in frozen or hot (like the century eggs) from Lu Ron Fan Tasty: 8335 Oak St., Vancouver. Delivery on a weekly basis
      • Corrective Action(s): Operator is to submit Food Safety Plans to incorporate these menu items: 13 total.
      • Do not change the menu without Health Approval
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Disposable cups used for bulk food scoopers
      • Corrective Action(s): Use washable utensils only for bulk scoopers -handle-up out of the food or store in a washable container
      • Violation Score: 3
  8. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Bowls in use for bulk foods.
      • Corrective Action(s): To reduce worker hands touching the food use scoopers with handles either lodged in the bulk food handle up, in the designed container holder or in a clean container outside.
      • Violation Score: 3
  9. Follow-Up Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator is holding some hot held pastries at room temperature -no time tracking is being done
      • Corrective Action(s): You are to indicate on the foods when to discard before the 2 hours elapses at room temperature (ie. such as the sticky notes)
      • Violation Score: 5
    • 212 - Operator has not provided acceptable written food handling procedures [s. 23]
      • Observation: Operator is not Time Tracking potentially hazardous foods when held at room temperature
      • Corrective Action(s): Operator to amend the Food Safety Plans for Soybean/Black Sesame Rice Cake and Red Bean Rice Cake Roll to take into account time tracking of these foods when held at room temperature
      • Violation Score: 1
  10. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature washer final rinse ~0ppm sanitizer detected. Noted the sanitizer reservoir was empty. Operator replaced the reservoir and multiple cycles run through but still no sanitizer detected
      • Corrective Action(s): Have the unit serviced immediately
      • DAILY test and log with your chlorine test strips to ensure >50ppm chlorine sanitizer is detected
      • Operator to wash manually in the meantime as per the signs posted
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: See code 306 for details
      • Corrective Action(s):
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Mouse droppings observed in the back kitchen alongside the walls on the floor, behind the oven on shelves. Did not observe any food packaging tampered with such as the flour bags.
      • AA Happy Pest Control comes in regularly -last report from May checked
      • Corrective Action(s): Clean and sanitize all areas with droppings
      • Check EACH MORNING with a flashlight for any fresh droppings will indicate if there is an active infestation
      • Have your pest control come in for an inspection -have the work report ready for the follow-up inspection
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Low temperature chlorine sanitizing washer shows no detected sanitizer
      • See code 302 for further details
      • Corrective Action(s): Repair washer immediately
      • Violation Score: 3
  11. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: - Mouse droppings noted along edge of floor under warewashing sinks and in corner where shelving unit is located
      • Corrective Action(s): - Clean up all droppings and sanitize areas with bleach solution. To be completed: 30-Mar-2023
      • - Maintain a high level of sanitation and keep dry goods (sugar, flour) in pest proof containers to ensure there are no attractants or food sources for pests.
      • - Place additional traps in areas where droppings noted. Ensure any disengaged traps are reset. (one was noted under dishwashing sink)
      • - Continue to monitor for any further rodent activity (droppings, sightings). Ensure any additional droppings present are cleaned up promptly and the area sanitized. If rodent activity continues, retain the services of a qualified pest control technician.
      • Note: Mice in Food Establishments bulletin provided for additional information for controlling mice
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food splatter noted on wall behind shelving unit and minor spill on floor underneath shelving unit
      • - Food residue noted in interior of 2 door reach in cooler
      • Corrective Action(s): - Clean areas noted above to remove any food spills/spatter.
      • To be corrected by: 30-Mar-2023
      • Violation Score: 3
  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    2 infractions

    • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): - Temperature of potentially hazardous foods (rice cakes, cooked pork, cooked eggplant) in hot holding unit were between 47.3C and 54.1C. Staff reported food products had been in hot holding unit for >2 hours. Temperature gauge on exterior of hot holding unit was initially set at <60C (140F).
      • Corrective Action(s): - Food products which were <60C for >2hours were discarded by staff at time of the inspection.
      • - Hot potentially hazardous foods must be kept at 60C or higher. Monitor temperature to ensure required temperature is maintained.
      • - Temperature of hot holding unit was increased and verified to be >60C.
      • Violation Score: 15
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): - Paper towel not present at handsink in kitchen or handsink in washroom designated for staff use
      • Corrective Action(s): - Paper towel was supplied to dispensers by staff at time of the inspection.
      • Violation Score: 5
    • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: - Hot holding unit lacks thermometer inside unit. Temperature display/adjustment present on exterior; however, separate thermometer inside the unit is needed.
      • Corrective Action(s): - Supply thermometer to interior of hot holding unit. To be corrected by: 26-Jan-2023
      • Violation Score: 1
  14. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Operator is not present. Manager or other staff members present do not have valid Foodsafe level 1 certificate. Note: Manager's Foodsafe level 1 certificate is expired.
      • Corrective Action(s): - Have Manager and sufficient number of staff register and complete Foodsafe level 1 to ensure requirement of at least one staff member of duty has Foodsafe level 1 or equivalent when the Operator is not present. Submit confirmation (certificates) for staff who have completed Foodsafe level 1 to EHO. To be completed by: 31-Aug-2022
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) 0ppm chlorine detected on dish after dishwasher cycle, detergent bottle was empty and sanitizer bottle was nearly empty. Note: Premises serves customers with single service disposable utensils/packaging only.
      • 2) Mold/mildew noted on interior of ice machine in hard to reach areas
      • Corrective Action(s): 1) Supply detergent and sanitizer to dishwasher to ensure dishes are properly washed and sanitized. Completed by Service Technician (called by Manager) who attended premises and checked that the unit was properly functioning as Manager was concerned about water level/pressure issue. 50ppm chlorine detected on dish after cycle once service was complete. Test strips present. Ensure chemical levels in bottles are visually checked and replaced prior to running out. Ensure sanitizer residual on dish is checked at least daily after dishwasher cycle to ensure adequate chlorine is being dispensed to properly sanitize dishes.
      • 2) Empty ice from ice machine and discard. Thoroughly clean and sanitize interior of ice machine to remove all mold/mildew. Ensure ice machine is cleaned and sanitized regularly according to manufacturer's instructions and as part of regular cleaning schedule.
      • Violation Score: 15
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Flour and other food debris noted accumulating on shelving where clean dishes are stored and on edges of the floor.
      • Corrective Action(s): - Thoroughly clean areas above to remove food debris. Ensure these areas are cleaned routinely to prevent any accumulation of food debris. To be corrected by: 25-Jul-2022
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Surface of small section of wall under 2 compartment sink is damaged and no longer smooth and washable
      • - Coving/baseboard is no longer affixed to wall under 2 compartment sink or along wall where shelving is located allowing dirt/debris to collect in crevice between wall and floor.
      • Corrective Action(s): - Repair wall so that it is in good repair and surface is smooth and washable
      • - Re-affix/replace coving which is missing.
      • To be corrected by: 25-Jan-2022
      • Violation Score: 1
  16. Follow-Up Inspection

    0 infractions

  17. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Initially 0ppm chlorine was detected on dish after cycle.
      • 2) Mold/mildew (limited amount) present on interior of ice machine bin
      • Corrective Action(s): 1) Manager replaced bottle of chlorine sanitizer which was supplying machine and 50ppm chlorine was detected on dish after cycle. Sanitizer of dish after cycle to be checked with test strips at least daily to ensure adequate sanitizer is present to effectively sanitize dishes. Record concentration on log sheet. Ensure corrective action is taken if concentration is not at required level. Note: Food is served in take out containers only. Chlorine test strips present for monitoring.
      • 2) Ice machine was emptied and clean and sanitized during inspection. Ensure ice machine is cleaned and sanitized routinely as part of your sanitiation procedures.
      • Violation Score: 15
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): - Raw eggs stored above ready to eat items in reach in cooler
      • - Open can of chestnut paste stored in cooler
      • - Containers/packages of food items were noted (yam balls, cornstarch) which were not tightly sealed or covered.
      • Corrective Action(s): - Eggs were moved to bottom of cooler at time of the inspection. Ensure raw eggs are alway stored beneath ready to eat items to prevent contamination of ready to eat food items.
      • - Manager discarded remaining chestnut paste in can. In future, when can is opened, transfer to food grade container and tightly covered with lid or wrap.
      • - Open packages/containers were sealed or covered with a lid.
      • Violation Score: 9
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): - Back door to kitchen was open at time of inspection
      • Corrective Action(s): - Manager closed door once advised to. Ensure this door is always kept closed or a screen door installed to prevent pest entry.
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: - Additional 2 door cooler, chest freezer and multiple shelving units with dry storage items (dry goods and food packaging) were added into customer seating area with fabric divider separating space
      • Corrective Action(s): - Food items are to be moved into designated food storage areas (in kitchen, food preparation area) where food is protected from contamination.
      • - As storage space is limited in premises, limit the quantities of stock being ordered at one time.
      • - If alterations to layout or equipment are proposed such as to increase desiganted storage space, a plan of the proposed changes is to be submitted for review and approval prior to any changes being made.
      • - Equipment which was added to be removed unless relocated to approved location within food premises.
      • [To be corrected by: 30-Mar-2022]
      • Violation Score: 3