INSPECTION REPORT Health Protection JFEN-AEQVTJ

PREMISES NAME Mrs Fields & Pretzelmaker		Tel: (604) 438-3182 Fax: (604) 438-3182
PREMISES ADDRESS 308 - 4820 Kingsway Burnaby, BC V5H 4P1		INSPECTION DATE October 14, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Julie (Li Zhu)		NEXT INSPECTION DATE October 17, 2016
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Dipping cheese for pretzels found to be 33C in front warming unit. Corrective Action(s): This is a potentially hazardous food item and must be held at temperatures above 60C. Discard any dipping sauces that have been in the warming unit for more than 2 hours. Repair or replace warming unit to ensure it can hold dipping cheeses at or above 60C. Do not store dipping cheeses in warming unit until it has been repaired. A follow-up inspection is required.. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer provided for wiping cloths. Corrective Action(s): Provide one labelled bucket in the kitchen area and one labelled bucket in the front service area with sanitizing solution for wiping cloths. Sanitizer solution must be 100-200 ppm chlorine and changed at least every 2 hours or as needed. 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

-coolers at or below 4C -freezers at or below -18C -hot holding of butter at or above 60C -liquid soap and paper towel provided at handsinks -review best handwashing practices with staff -pest control services on-site -no signs of pests noted at time of inspection -bleach on-site for sanitizing surfaces, utensils and equipment (1/2 teaspoon bleach for 1 litre of water = 100-200 ppm chlorine) -general sanitation is satisfactory