INSPECTION REPORT Health Protection SDHI-CHBQRP

PREMISES NAME Mink Chocolates		Tel: (604) 385-0307 Fax:
PREMISES ADDRESS 101 - 358 175A St Surrey, BC V3S 6S7		INSPECTION DATE August 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Faith Gibson		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous baked good observed stored at room temperature in display case (lemon tarts, red velvet cake with cream cheese icing and carrot cake with cream cheese icing) for more than 2 hours. Items were voluntarily discarded by staff during time of inspection. Corrective Action(s): Store all potentially hazardous foods in the cooler at or below 4'C at all times to prevent time-temperature abuse, bacterial growth and/or toxin production and foodborne illness. Store only non-potentially hazardous foods in the non-refrigerated display case during time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

304 - Premises not free of pests [s. 26(a)] Observation: Multiple house flies observed on site during time of inspection in service area and seating area. Corrective Action(s): Monitor house fly population. Ensure all windows and doors remain closed to prevent fly entry. Maintain the premise in a sanitary manner by ensuring surfaces are cleaned and sanitized frequently. Keep all foods covered and stored at least 6 inches off the floor in pest proof containers to prevent potential contamination of food. Install sticky fly traps in non-food preparation areas to rid current fly population. Contact pest control company if the population increases. To be corrected by: immediately Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Front door observed propped open during time of inspection. Staff closed the door during inspection. Corrective Action(s): Ensure all doors and windows remain closed at all times (other than during receiving) to prevent potential pest entry on site. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach sanitizer in spray bottle observed unlabelled. Corrective Action(s): Store sanitizer in a labelled spray bottle to easily identify the contents of the bottle and to prevent potential chemical contamination to food. To be corrected by: immediately Violation Score: 3 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation (CORRECTED DURING INSPECTION): Staff on site do not have FOODSAFE level 1 training or equivalent. Two staff members registered for distance education FOODSAFE training during time of inspection. Corrective Action(s): A least one staff member on site must have FOODSAFE Level 1 training or equivalent at all times to ensure food is handled in a safe and sanitary manner. Submit a copy of the FOODSAFE Level 1 training certification for staff (once complete) to the health inspector via email. Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - Under-counter beverage cooler at 4'C - 2-door glass stand up cooler at 4'C - 3-door stainless steel freezer at -19'C - General sanitation of premise is satisfactory - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher measured at 81.1'C at plate surface (above minimum required final rinse temperature of 71'C) - Bleach sanitizer in spray bottle measured at 200 ppm chlorine concentration - 2-compartment sink available on site with drain plugs - Dry foods observed stored in pest proof containers - Foods observed stored at least 6 inches off the floor and covered - Chemicals are stored away from food - Washrooms observed in sanitary condition - Staff observed wearing clean uniforms *NOTE: temperature logs are not maintained. Temperature log template, hand washing, and 2-comparment dishwashing method signage provided to staff during inspection. *REMINDER: permit must be posted in a conspicuous location on site at all times Please contact the health inspector if there are any changes to the business (changes to the menu, floor plan and/or addition of equipment etc.). Contact the health inspector for any questions or concerns.