INSPECTION REPORT Health Protection MBEK-C3ZUTP

PREMISES NAME Menchies Frozen Yogurt - South Surrey		Tel: (604) 560-6111 Fax:
PREMISES ADDRESS 120 - 15775 Croydon Dr Surrey, BC V3Z 2L6		INSPECTION DATE June 15, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nikki Mayer		NEXT INSPECTION DATE June 16, 2021
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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk in cooler measured at 8 degrees C at time of inspection (internal food temperature and ambient temperature checked). Note: Non-potentially hazardous or lower-risk potentially hazardous food storage at time of inspection. Corrective Action(s): Keep cooler door closed and ensure cooler reaches temperature of 4 degrees C or less. Have cooler serviced if temperatures of 4 degrees C or less are not maintained. Date to be corrected by: Today. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Sanitizing solution in three compartment sink measured at almost no detectable quats sanitizer. Both sanitizer spray bottles (front and back) were also measured at almost no detectable quats. 2. Quats sanitizer dispenser is dispensing almost no detectable quats (0-100 ppm). Corrective Action(s): Sanitizer solutions in 3-compartment sink and in spray bottles discarded. Sink and bottles were rinsed and refilled by staff with a chlorine-based sanitizing solution that was prepared at 100 ppm chlorine (to be used in interim until dispenser is dispensing the correct sanitizer concentration). Note: 4 Stera-sheen packets were used to prepare 100 ppm chlorine solution in third compartment of 3-comp sink at time of inspection. Ensure all equipment, utensils, and food contact surfaces are properly sanitized. Note: Quats test strips on site are expired. Obtain test strips that are within expiry to test sanitizer concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Box containing bag of opened candy stored on shelf near broom/dust pan storage area. Corrective Action(s): Box removed by staff. Ensure food is protected from potential contamination at all times. Store food items away from potential contaminants such as cleaning chemicals and equipment, and ensure bags are properly sealed/closed after opening. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Walk in cooler not capable of maintaining temperatures of 4 degrees C or less at time of inspection. 2. Quaternary ammonium compounds (quats) sanitizer dispenser is dispensing at almost no detectable quats (0-100 ppm). Corrective Action(s): 1. Ensure walk in cooler is capable of maintaining food/beverage items at 4 degrees C or less. Have cooler serviced as needed. Date to be corrected by: Today. 2. Ensure sanitizer dispenser is capable of dispensing at concentrations required for effective sanitizing of food contact surfaces/equipment (i.e. 200 ppm quats or as per manufacturer's specification). Date to be corrected by: June 21, 2021. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer bottle in front area is unlabeled. Corrective Action(s): Ensure sanitizer bottle is properly labeled to identify contents to prevent accidental misuse. 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: Staff on site at time of inspection did not hold a valid FOODSAFE Level 1 certificate (or equivalent). Corrective Action(s): Ensure that at all times, at least one staff member holds a valid FOODSAFE Level 1 (or equivalent) certificate. Keep copies of certificates on site for verification by the Environmental Health Officer. Date to be corrected by: August 15, 2021. Violation Score: 1

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

Comments

Routine inspection conducted. Frozen yogurt machines at 4 degrees C or less. Internal temperature of each mix was tested. Front area mini cooler (black) at 2 degrees C. Chilled topping cooler unit at less than 4 degrees C. Note: Toppings stored in single serve containers with lids at time of inspection. Walk in freezer at -19 degrees C. Front area freezer at -20 degrees C. Thermometers available for cold holding units. Hand sinks accessible and supplied with hot and cold running water, liquid soap, and single use paper towels. Staff observed to be properly washing hands at time of inspection. Reviewed frozen yogurt machine cleaning and sanitizing procedures and frequency with staff. Machines are cleaned and sanitized weekly on a rotation. Chlorine-based sanitizing product used to sanitize internal components. Food-grade lubricant on site. 3-compartment sink supplied with hot and cold running water and three sink plugs. Detergent and sanitizer available on site. Sanitation logs (for machines) and temperature logs available. Ensure corrective action is taken and documented if critical limits not met (e.g. temperature of cooler exceeds 4 degrees C / 40 degrees F). No signs of pest activity. Written COVID-19 safety plan on site.