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It's Tea

5238 Rumble St, Burnaby · Restaurant

18 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Worker is NOT adequately trained for washing and sanitizing:
      • -when reviewing Manual Wash Method worker is not following proper procedure -bleach and detergent are said to be mixed for one of the steps??
      • -blenders/mixers are only being rinse with water throughout the whole day
      • Corrective Action(s): Follow the Manual Washing signs as posted at the wash sinks:
      • Step 1: wash with detergent,
      • Step 2: rinse with hot water
      • Step 3: sanitize with bleach at 1/2 teaspoon bleach + 1 liter water -check with your Chlorine Test Strips to ensure >100ppm chlorine residual is maintained
      • Violation Score: 25
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Soap dispenser at the kitchen handsink is empty
      • Handwash sink in the kitchen next to fridge is not being used as per worker -worker indicates handwashing only occurs in the washroom in the back.
      • Corrective Action(s): YOU MUST USE YOUR KITCHEN HANDSINK FOR HANDWASHING. It is there for practical use for foodworkers.
      • How will workers wash their hands if the washroom is occupied by a customer?
      • Keep handwash sinks adequately stocked with paper towels dispensed, pumped soap, hot/cold water and clear for use at all times
      • Violation Score: 5
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Observed lone worker not washing hands after handling customer transactions then food preparing
      • Corrective Action(s): Food workers MUST be handwashing after each contamination point -handling customer transactions with money, screens IS a contamination point
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The premises needs a general cleanup. Poor organization as cited. Many of the surfaces are sticky, filthy:
      • -dishwash sinks, walls next to sinks
      • -preparation table
      • -fridge doors/handles
      • Corrective Action(s): Clean and sanitize all surfaces
      • Violation Score: 9
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Premise has changed the "Doing Business As" as per the displayed storefront name to "Dario Caffe" -no owner/menu change has occurred as of yet
      • Corrective Action(s): Submit an application form with these changes to issue a new permit
      • NOTE: Submit your proposed menu and new Food Safety Plans for review by this department
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: The preparation table next to the fridge is covered by old equipment no longer used:
      • -3 waffle makers
      • -ice maker
      • As well tools and miscellaneous equipment is being stored on the food preparation table:
      • -stapler
      • -remote control
      • -workers bag
      • -screwdriver
      • Corrective Action(s): Keep food preparation tables for food preparation ONLY
      • Remove all old equipment from the premises
      • store all personal effects at the designated storage rack
      • store all tools down and away from foods/preparation tables
      • 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 certification
      • Corrective Action(s): At least one worker must be certified at ALL times
      • Violation Score: 1
  3. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): designated handsink in kitchen blocked off with personal effects (bag)
      • As well worker indicates he only washes hands in the washroom
      • Corrective Action(s): The handsink placement is to facilitate and make it practical to use even during busy periods!
      • Keep handsink clear from obstruction at all times -only for handwashing
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice machine scooper found in the ice
      • Corrective Action(s): Either keep the ice scooper on the designated hook within or store in a washable container outside -will better prevent worker from touching and contaminating the ice
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Minor cleaning needed in the back kitchen again -counters do not appear to be cleaned and sanitized in awhile with food debris, coins strewn about.
      • One of the Taiyaki Pressing machines is not in use for awhile -food debris all over machine
      • Corrective Action(s): Clean and sanitize all counters in the kitchen
      • Clean and sanitizing the Taiyaki Pressing machine and cover it up otherwise remove from the premise if it is no longer used (like the old ice machine)
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: The premise is in need of general cleanup and organization -observed worker personal items (ie.drinks, keys, phones, backpacks, coats) strewn about the premise next to the POS area, back tables and shelving
      • The caulking above the wash sinks is all mouldy
      • Hard-to-reach areas are not being cleaned regularly such as under preparation tables, fridges/freezers there is food debris
      • Corrective Action(s): Centralize all personal worker effects on the shelves in the back
      • Remove the mouldy caulking an replace
      • Clean and disinfect under all equipment at least on a weekly basis or as needed
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Old large ice machine STILL not repaired -this has been ongoing since the November 2024 inspection!
      • Corrective Action(s): Either repair the machine to make it usable or remove it from the premises
      • Correction Order issued next enforcement is ticketing
      • Violation Score: 5
  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): No sanitizer was observed in use for cleaning food contact surfaces -operator only pointed at a wet rag on the counter used for cleaning.
      • No test strips available either
      • Corrective Action(s): You MUST use a sanitizer to clean food contact surfaces to significantly reduce bacterial loads.
      • Place your rinsed towels in the sanitizer solution (1 teaspoon bleach + 1 liter water) >100ppm chlorine residual as per test strips
      • Obtain Chlorine Test Strips (in the 0-200ppm range) to regularly test the solution
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Ice machine is not working -operator is temporarily using a smaller ice machine placed next to it and indicates it is only temporary
      • Corrective Action(s): Either repair the ice machine or remove it from the premises
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: An old waflle maker not in use left on the 2-door undercounter fridge.
      • Corrective Action(s): Remove old equipment no longer in use for the business
      • Violation Score: 1
  8. Routine Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer bleach bucket at front is too weak measured at ~0ppm chlorine concentration
      • Corrective Action(s): Maintain concentration >100ppm chlorine concentration for adequate sanitizing of food contact surfaces
      • Violation Score: 5
    • 103 - Failure to hold a valid permit while operating a food service establishment [s. 8(1)]
      • Observation: Annual Health Permit fee is outstanding -provided operator with warning letter to pay fees within 10 days otherwise a Closure Order will be issued
      • NOTE: invoice letter was Return to Sender from Canada Post. There is no mail slot at front entrance of business. Provide another billing address otherwise this may occur again -call 604-918-7677 for billing address changes
      • Corrective Action(s): Pay permit fees
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 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
      • Corrective Action(s): You must have at least one worker on duty certified in this course to better ensure food safety
      • Violation Score: 1
  11. Follow-Up Inspection

    2 infractions

    • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): NEW OBSERVATION:
      • Observed worker washing hands with disposable gloves AND then wiping them on filthy towel hanging from the apron
      • Corrective Action(s): ALWAYS dispose of the single-use gloves after contamination points, wash hands and dry with the paper towels. If you cannot do this then do not use the single-use gloves and wash hands
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: NEW OBSERVATION:
      • Inspection right at opening (1230pm) -observed the crepe station filthy with food debris all over
      • Corrective Action(s): Clean and sanitize at night's end -do not leave food counters and stations with food debris
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Preparation cooler air temperature 10-12 deg C, internal temperature of milk 10.4 deg C
      • Corrective Action(s): Discarded 2 jugs of milk,1 carton of heavy cream, 1 bottle of whipping cream, 1 jug of pancake mix, chopped mango container
      • Do not store potentially hazardous foods in this unit until it can maintain foods at or below 4 degC
      • Adjust/repair fridge
      • Violation Score: 15
    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Cellophane AGAIN is being used to cover the stainless steel food contact surfaces where the back ranges are.
      • This was cited back in the June 3, 2022 routine inspection as well -Correction Order issued
      • Corrective Action(s): Do not line your food contact surfaces with disposables like cellophane. You are to clean and sanitize theses surfaces as needed throughout the day
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Preparation fridge too warm (see code 205 for further details)
      • Corrective Action(s): Adjust/repair unit to maintain foods at or below 4 deg C
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Daily Temperature Logs not being maintained for fridges
      • Corrective Action(s): You should be maintaining these daily logs to better ensure they are working properly -handout provided
      • Violation Score: 1
  13. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Wiping towels left out on counters and alcohol is used for the dining tables.
      • Corrective Action(s): Use only your approved bleach sanitizer for food contact surfaces. Do not mix other cleaners as it may neutralize the bleach.
      • Leave your rinse wiping towels in the bleach sanitizer reservoir to better ensure bacterial levels are minimized
      • Violation Score: 5
      • 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
      • Observation (CORRECTED DURING INSPECTION): No Chlorine Test Strips available to monitor sanitizer solutions
      • Corrective Action(s): Obtain test strips
      • A few provided in the meantime
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs stored above the milks in the 2-door display fridge
      • Corrective Action(s): Store the eggs on the bottom of the fridge in case of breakage and spilling onto ready-to-eat foods like the milks. Raw eggs are associated with salmonella.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Cellophane is being used to line the counters where the cookers are
      • Corrective Action(s): Those are stainless steel tables and you should be cleaning and sanitizing as needed throughout the day. Remove the cellophane
      • Violation Score: 3
  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 not present. Staff on duty does not have Foodsafe level 1. Staff member indicated he would take the course next week. Submit certificate to undersigned once course completed.
      • Corrective Action(s):
      • Violation Score: 1
  15. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): - Wet wiping cloth present on cutting bored with no sanitizer in use. Wet wiping cloths, when not used with sanitizer, can spread bacteria to food contact surfaces. Food contact surface such as cutting boards need to be cleaned and sanitized.
      • Corrective Action(s): - Store wiping cloths in sanitizer solution (ie. bleach solution). Ensure cutting board is cleaned and sanitized every 4 hours at a mininum.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Numerous opened cans of food (mango sauce, red bean sauce) present in cooler
      • Corrective Action(s): Once a can of food is opened, transfer contents to a food grade container with tight fitting lid. Metal from the opened can, once exposed to air could leach into the food, particularly if the food product is acidic.
      • [Correction date: Immediately]
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: - Food debris noted on floor underneath equipment and counters.
      • Corrective Action(s): - Thoroughly clean floor to remove food debris. [Correction date: 11-Jun-2021]
      • Violation Score: 3
      • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - Container of vim present on front service counter
      • - Unlabelled spray bottle with bleach solution present in staff/public washroom
      • Corrective Action(s): - Store cleaners and chemicals in a designated area away from food
      • - Ensure all containers with cleaners and chemicals are labelled to indicate their contents
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Operator not present and the only staff member present has not completed Foodsafe level 1.
      • Corrective Action(s): - Ensure adequate number of staff have completed Foodsafe level 1 to ensure Foodsafe requirement is met. Operator must hold valid Foodsafe level 1 certificate and in the Operator's absence, there must be at least one staff on duty who holds a valid Foodsafe level 1 certificate.
      • Violation Score: 1
  16. Routine Inspection

    0 infractions

  17. Routine Inspection

    1 infraction

    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation (CORRECTED DURING INSPECTION): - Spray bottle with bleach sanitizer solution was not labelled to indicate contents.
      • Corrective Action(s): - Label spray bottle to indicate contents.
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: - Only staff member present has not completed Foodsafe level 1.
      • Corrective Action(s): - In the Operator's absence, at least one staff member present must have completed Foodsafe level 1. Ensure an adequate number of staff have completed Foodsafe level 1 to ensure this requirement is met.
      • Violation Score: 1
  18. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Ice cream scoop stored at room temperature.
      • Corrective Action(s):
      • In-use utensils must be stored:
      • a) in an ice water solution
      • b) in a clean, dry container
      • Utensils and container must be washed, rinsed and sanitized every four hours.
      • Operator has opted to keep the utensil in the refrigerator in a clean, dry container as the scoop is not needed often.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Raw eggs stored above mangoes.
      • Corrective Action(s): Raw eggs should be stored below and away from ready to eat foods to prevent cross-contamination. Staff moved eggs at the time of inspection.
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation (CORRECTED DURING INSPECTION): Food contact surfaces covered in saran wrap. Staff stated that the saran wrap is removed once dirty and the table is wiped down with sanitizer.
      • Corrective Action(s): Food contact surfaces should be smooth and easily washable. Saran wrap removed at the time of inspection.
      • Violation Score: 3