INSPECTION REPORT Health Protection TSTY-AB8T4N

PREMISES NAME Menchies Frozen Yogurt - Morgan Crossing		Tel: (604) 365-8711 Fax:
PREMISES ADDRESS 120 - 15775 Croydon Dr Surrey, BC V3S 2L6		INSPECTION DATE June 24, 2016	TIME SPENT 0.6 hours
OPERATOR (Person in Charge) Joan McConnell Shipman		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was weak (~50ppm) in several spray bottles. Additionally, the chlorine sanitizer dispenser at the three-compartment sink was not functioning - no chlorine present in solution. Corrective Action(s): Dispenser adjusted during inspection - air bubble removed from line. Bottles refilled. 100-200ppm chlorine available after adjustment. Ensure this is checked daily, and that the strength is maintained at 100-200 parts per million chlorine. 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

*General sanitation very good. No pest issues observed. *Frozen yoghurt machines at or below 4 C in hoppers, with the exception of the nutella flavour (recently refilled) - ensure this comes down to 4 C within the next hour. *Machines are cleaned and then sanitized daily using the chlorine-based sanitizer available on site. Nozzles maintained in clean condition. *Sneeze guards and tongs in place in customer self-service area. Insert cooler in customer area at or below 4 C. Pump dispenser area maintained in clean condition. *Small domestic cooler in cashier ring at or below 4 C. Front glass-door takeout freezer at -15 C. Ensure this reaches -18 C when not in use. *Hand sinks at front and in back kitchen equipped with warm water, liquid soap and paper towels. *3-compartment sink in working order. Staff are following full 3-compartment warewashing methods. *Walk-in freezer and cooler temperatures satisfactory. Records are kept for yoghurt machine temperatures - ensure these are also kept for other cooler temperatures. *Note: empty and clean the drainage water bin in the walk-in cooler by the end of today. *Washrooms maintained in clean condition. Hand sinks satisfactory. *Note: keep copies of Food Safe certificates for all staff available on site for review at next inspection.