INSPECTION REPORT Health Protection JFEN-AEUVD4

PREMISES NAME Rocky Mountain Chocolate Factory (Metrotown Centre)		Tel: (778) 565-0805 Fax:
PREMISES ADDRESS 304 - 4820 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE October 18, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Tykhee Enterprises Ltd		NEXT INSPECTION DATE October 19, 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: High (≥30) Total Score = 55

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Cooler at 10C. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C / 40F at all times. Discard any cold potentially hazardous foods that have been stored above 4C / 40 F for more than 2 hours. Provide a thermometer for inside the cooler. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Manual dishwashing method not followed. Corrective Action(s): Reviewed manual dishwashing method with bleach solution as sanitizer. Will provide manual dishwashing sign, Violation Score: 25 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: No hot water provided at 3 compartment sink for manual dishwashing. Corrective Action(s): Provide hot water at 3 compartment sink immediately. Violation Score: 25

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-freezer at -18C -liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *gloves and plastic pastry sheets do not replace handwashing -review manual dishwashing method with staff. Manual dishwashing must occur in the 3 compartment sink. *ensure equipment such as knives and cutting boards are washed and sanitized as needed or at least once every 4 hours while in use. -some cleaning required under front window display unit -pest control services on-site *contact pest control company to provide proper traps for fruit flies. Do not make your own.