INSPECTION REPORT Health Protection MKIM-C5ZSZN

PREMISES NAME Whisk Catering		Tel: (604) 220-9101 Fax:
PREMISES ADDRESS B - 11261 Dartford St Maple Ridge, BC V2X 1V3		INSPECTION DATE August 18, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Patricia Fell		NEXT INSPECTION DATE 12 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing station adjacent to the 2 compartment sink did not have liquid hand soap and single use paper towels at the time of inspection. Operator restocked liquid hand soap and single use paper towels. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Small white freezer in the corner to the right of the coffee machine and the 2 door cooler adjacent to the small white freezer lacks accurate thermometers. Corrective Action(s): Ensure both cooling units have accurate thermometers inside at all times to enable proper temperature monitoring. Date To Be Corrected: Immediately Violation Score: 1

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

Comments

- 1 door cooler 0C - 6 door cooler 4C - 2 door cooler 2C - Small white freezer - 19C - 2 door freezer -18C - Proper thawing practice observed - Temperature log maintained and updated - Sanitizer bottle labeled and measured at 200 ppm QUATs - 3 compartment sink has sink plugs and is able to dispense 200 ppm QUATs - Proper manual dishwashing practices observed during the time of inspection - Raw proteins kept separately from ready to eat products - Knives stored in a sanitary manner - Equipment cleaned after used, Equipment found to be maintained in a sanitary manner - Ventilation hood cleaned weekly - Chemicals stored away from food - Staff on site FoodSafe Level 1 certified - Health Permit displayed NOTE: Ensure back screen door is completely sealed to prevent entrance of pests