INSPECTION REPORT Health Protection LKIM-BJKRRC

PREMISES NAME Cupcakes (Surrey)		Tel: (604) 588-2144 Fax:
PREMISES ADDRESS 1376 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE December 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Amerjeet Mattu		NEXT INSPECTION DATE December 11, 2019
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dipper well is broken. Staff unable to demonstrate proper ware washing techniques (wash-rinse-sanitize) and did not know how to prepare sanitizer solution. Ice cream scoopers were stored in water that was measured to be at 19 degrees Celsius. CORRECTED DURING INSPECTION - all containers storing scoops and scoops themselves were sanitized in third compartment sink. . Corrective Action(s): Ensure all staff are aware that until dipper well is repaired scoops must be rinsed between uses and sanitized every two hours. DO NOT store scoops in room temperature water all day as this will promote bacterial growth. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution at facility both in three compartment sink and in spray bottle. . Staff unable to demonstrate proper ware washing technique. (wash-rinse-sanitize). Utensils are washed without sanitizing step. Staff unable to prepare sanitizer solution. . QUAT spray bottle was at concentrations less than 200ppm QUAT. Staff unable to prepare solution. . CORRECTED DURING INSPECTION: - Sink filled with 200ppm Chlorine solution by Health Inspector - fill sink 1/2 way with water and add 1/4 cup bleach - QUAT spray bottle filled with 200ppm QUAT solution - 1 litre of water and 2 tablespoons of undiluted solution in jug . Corrective Action(s): Ensure all staff are made aware the following items: - Sanitizer solution in third compartment sink must be made and in use at all times - QUAT spray bottle of sanitizer solution must be changed out more frequently and at concentrations of 200ppm QUAT - See instructions above or on QUAT jug - Follow the instructions that are posted on the wall for manual ware washing using three compartment sink . 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: Dipper well not in use. Sign posted "do not use". Staff informed Health Inspector the item is broken. . "Tuck tape" used throughout facility on various items requiring repair. These items need to be replaced. Tuck tape is not a suitable means of repair in the food service industry due to inability to properly clean and sanitize item. . Corrective Action(s): Repair dipper well IMMEDIATELY. . Remove all "Tuck Tape" repaired items. ., Violation Score: 9

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

Comments

Health Inspector to return on December 11. The following items must occur: - Repairs to dipper well - Third compartment sink must be set up with sanitizer solution capable of sanitizing all dishes/utensils - Sanitizer solution in spray bottle (if in use) must be at appropriate concentrations capable of sanitizing COMMENTS - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Three functional sink plugs available for use observed - All lids on food items in cooler units - Pest proof containers for all dry storage items - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT! - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection