INSPECTION REPORT Health Protection TSTY-AH4R8P

PREMISES NAME Fresh Hair Concepts		Tel: (604) 542-8877 Fax: (604) 542-8878
PREMISES ADDRESS 108 - 15252 32nd Ave Surrey, BC V3S 0R7		INSPECTION DATE December 29, 2016	TIME SPENT 0.3 hours
OPERATOR (Person in Charge) Marty Hunter		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: There are no non-critical hazards.

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

Comments

*No change in operation - facility serves specialty coffees and non-potentially hazardous foods to clients. *General sanitation very good in kitchen area. *Two-compartment sink and separate hand sink available. Warm water, liquid soap and paper towels available for hand sink. *Domestic-grade dishwasher with sanitizing cycle also available for use. If this is used as a sole method for dishwashing, ensure final rinse temperature checks are made using a waterproof thermometer or thermolabel indicators, or use a final manual bleach sanitizing step (see below). Ensure dishwasher rinse temperature reaches a minimum of 71 C at the plate level. *Discussed cleaning procedures for espresso machine and (separate) milk frother/warmer with staff during inspection. Ensure all food contact surfaces are properly washed, rinsed and sanitized for 2 minutes in 100-200ppm bleach solution after use. This solution can be mixed using one teaspoon of plain bleach to one Litre of water. Ensure sanitizing sink is filled and submersible items are submerged for 2 minutes in this sanitizer, then left to air dry. *If warmer/frother is not cleaned after each use, ensure it is properly cleaned and sanitized at least every 4 hours. *Plain bleach available on site. *Cooler containing milk measured at 2-3 C during inspection. Milk within best-before date. *Steam arm on espresso machine maintained in clean condition.