Fraser Health Authority



INSPECTION REPORT
Health Protection
LSTI-AVHU6Q
PREMISES NAME
The Blackberry Kitchen		Tel: (604) 826-0210
Fax: (604) 764-5615
PREMISES ADDRESS
7494 Mary St
Mission, BC V2V 6Y9		INSPECTION DATE
January 30, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Kerry Martin		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: thermometers in egg cooler fallen to bottom and under egg cartons
Corrective Action(s): attach thermometer securely and monitor/record temperature daily

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

cooler temps 4c, freezer -18c, hot holding 60c, soap and paper towels at hand sinks, dishwasher final rinse sanitzer 50 ppm chlorine, food safety during power outage bulletin left with operator,
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: LSTI-AVHU6Q
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: 0.1 hour
Specific comments: mayonaisse 0 gram trans fat, canola oil
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