INSPECTION REPORT Health Protection JFEN-AFDRKK

PREMISES NAME Yogen Fruz (Metropolis)		Tel: Fax:
PREMISES ADDRESS 1213 - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 4, 2016	TIME SPENT 0.68 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths not stored in sanitizer solution. Corrective Action(s): Provide a bucket of sanitizer solution for wiping cloths in the front service area and back kitchen area. Ensure sanitizer buckets are 200-400 ppm QUATS and changed at as needed or at least once every 2 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Wooden cutting board noted with grooves and deep cracks which are hard to wash and sanitize and can harbor bacteria. Corrective Action(s): Immediately replace wooden cutting board with new food grade plastic cutting board. Violation Score: 9

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

Comments

-coolers at <4C -thermometers present -ensure temperatures are checked at least 2x / day -liquid soap and paper towel provided at handsinks *review best handwashing practices with staff. More handwashing frequency required. Reminder: gloves do not replace handwashing. -QUAT sanitizer (clear solution) on-site for sanitizing surfaces, utensils and equipment -test strips available on-site -ensure manufacturer's directions are followed *ensure all food equipment is washed and sanitized as needed or at least once every 4 hours while in use. Example: blender, spatula, etc. -ensure manufacturer's directions are followed for washing and sanitizing yogen fruz mixer and ice cream machine. -general sanitation and organization is good -no signs of pests noted at time of inspection

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JFEN-AFDRKK
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: 0.25 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