INSPECTION REPORT Health Protection AKWN-BHXVEU

PREMISES NAME Anny's Dairy Bar		Tel: (604) 515-1410 Fax:
PREMISES ADDRESS 722 6th St New Westminster, BC V3L 3C5		INSPECTION DATE November 15, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Raw meat stored above bread in walk-in cooler. 2. Chemicals stored next to food products by back door. Corrective Action(s): 1. A tray of raw ground meat was found stored on a shelf above bags of bread and buns in the walk-in cooler. Raw meats shall always be stored below cooked and ready to eat foods to avoid any possibility of cross contamination. Instructed staff to correct violation at time of inspection. 2. Degreaser and pesticide (aerosol can) were stored beside and above bottles of mustard, ketchup, pickles, and new single-use/disposable utensils at the table near the back door. All chemicals shall be stored separate from all foods and utensils to avoid cross contamination in the event there is an accidental spill of chemicals. Instructed staff to correct violation at time of inspection. Violation Score: 3

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

Comments

Walk-in cooler was 4 degrees Celsius. The two preparation coolers in the kitchen were 4 degrees Celsius or less. The two coolers and the soft-serve machine in the servery were 4 degrees Celsius or less. Both chest freezers and the ice cream freezer were -18 degrees Celsius or less. Both hot holding units in the kitchen were over 60 degrees Celsius. Food storage practices were satisfactory - except as noted above. Organization of storage areas was satisfactory. All three hand wash stations were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staff person's hygiene and food handling practices were satisfactory. General sanitation was satisfactory. Chlorine sanitizer (for in-use wiping cloths and spray bottle) were 200ppm. No signs of pests.