INSPECTION REPORT Health Protection TSTY-AEFV7M

PREMISES NAME Mink A Chocolate Cafe		Tel: (604) 788-3890 Fax:
PREMISES ADDRESS F110 - 15775 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE October 5, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Faith Gibson		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff have been drying cups and utensils with a reusable cloth towel after washing in the dishwasher. Corrective Action(s): Discussed with manager on site during inspection - ensure that only a clean, disposable paper towel is used for this purpose, if drying is required. Air-dry all other dishware on a clean bar mat or racking after running through the machine. The final sanitizing step of the machine is designed to eliminate most remaining live microbes on dishware surfaces, and use of a reusable cloth towel may introduce new microbes onto these surfaces. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: No staff on site at time of inspection had taken Food Safe or an equivalent food safety course. Corrective Action(s): At least one person with this training must be on site and working at all times the main owner/operator is not present. Additional staff must be trained within one month (5th November 2016). Provide proof of having registered additional staff by next week (12th October 2016). Violation Score: 1

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

Comments

*General sanitation very good. No pest issues observed during inspection. *Hand sink equipped with warm water, liquid soap and paper towels. *Bleach sanitizer available at approximately 400ppm - diluted during inspection. Ensure this is made up using half a teaspoon of plain bleach to each Litre of water. *High-temperature dishwasher reached > 71 C at the plate level during sanitizing rinse. *Tools and utensils stored in clean condition. *Food items at front service counter protected inside cabinets and/or by sneeze guards or wrapping. *All cooler and freezer temperatures satisfactory. Ensure temperature records are kept daily for each unit. *All items checked were within best-before dates. *Blender jugs are rinsed between uses, and properly washed and sanitized frequently (ensure at least every 2 hours, or when changing between dairy and non-dairy items or any common allergens). *All food stored off the floor and protected from contamination. *Ice machine maintained in clean condition. Note: top section and cube trays could not be checked during inspection - ensure these are cleaned and sanitized according to manufacturer's directions.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AEFV7M
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.1 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment