INSPECTION REPORT Health Protection AHEN-C43TND

PREMISES NAME Menchie's Frozen Yogurt #633		Tel: (604) 588-7002 Fax:
PREMISES ADDRESS 103 - 15146 100th Ave Surrey, BC V3R 4G6		INSPECTION DATE June 17, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Hardikumar Gor		NEXT INSPECTION DATE June 18, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prepackaged cake slices were stored inside a display cooler that was at 12 degrees C at the time of inspection. The cake slices were in this cooler for less than 2 hours. Operator stated that the display cooler was unplugged overnight, it was empty of food, and had recently been plugged in and stocked with the cake slices less than an hour ago. Corrective Action(s): Operator moved the cake slices into the adjacent display freezer unit during the inspection. Make sure the cake slices are stored at a safe temperature at or below 4 degrees C. Do not store or display food inside the display cooler until it is maintained at or below 4 degrees C. Operator had a thermometer inside this cooler to monitor its' ambient temperature. If the display cooler is left empty and unplugged overnight, ensure it is maintained at or below 4 degrees C before being stocked with the cake slices in the future as well. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Handsinks were supplied with hot and cold running water, liquid soap, and paper towels. 3-compartment sink was supplied with hot and cold running water. 200 ppm QUATS sanitizer was available from the dispenser at the third sink unit and inside a container with a wiping cloth in the front service area. Walk-in-cooler, small white cooler at the front service area, and frozen yogurt machine reservoirs were at or below 4 degrees C. Walk-in-freezer and display freezer were at or below -18 degrees C. Storage containers for the dry toppings had lids in good working order. COVID-19 safety plan was available on-site. Plexi-glass barrier was installed at the point of sale counter. Physical distancing floor marking stickers were in place. Hand sanitizer and single use gloves were available for customer use prior to dispensing the self-served frozen yogurt. Operator stated that the handles of the dispensing equipment is currently sanitized on an hourly basis and after final operational use each day. It was reviewed that the following should be done: 1. Re-post the maximum occupancy limit sign at the front entrance door. Operator stated that there previously was a sign and agreed to re-post the maximum occupancy sign at the front entrance door. 2. Ensure the dining tables in use are distanced by at least two meters unless plexi-glass barriers are installed between them. As some of the tables are currently not physically distanced by at least two meters and do not have effective barriers between them, mark some of the tables as "closed off to diners" and only keep certain tables open for use that would comply with the minimal 2 m physical distancing requirement. Operator stated he had placed the tables and chairs into this food service establishment last week. Operator stated he is currently verbally advising customers to be seated on tables that would permit a minimal of 2 m physical distancing requirement between customers belonging to different parties at this time. Signature is not required on this report due to the COVID-19 pandemic.