INSPECTION REPORT Health Protection YTAN-C9AUZE

PREMISES NAME Lyra Lou Cakes		Tel: (604) 817-8821 Fax:
PREMISES ADDRESS 102 - 14370 64th Ave Surrey, BC V3W 1Z1		INSPECTION DATE December 1, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lyra & Abraham Maranao		NEXT INSPECTION DATE December 08, 2021
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 = 22

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food contact surface sanitizer was readily available at time of inspection. Corrective Action(s): Operator prepared fresh bleach sanitizer solution at time of inspection. 100 ppm chlorine detected. Ensure food contact surface sanitizer solution is always available for use during all hours of operation. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in back kitchen was missing soap, had a broken cold water tap, and was storing the drain hose for the ice machine. Corrective Action(s): All hand washing sinks must be supplied with hot and cold running water, liquid soap, and paper towels at all times. Hand washing sinks must not be obstructed or used to store items, such that hand sinks are easily accessible. Operator supplied soap at time of inspection. Ensure to install a soap dispenser or soap bottle holder at this hand sink. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Scoops stored directly in dry ingredients inside bins. 2) Clean dishes were stored around 3-compartment sink and food prep sink area, with no protection from potential contamination from dirty dishes. Corrective Action(s): 1) Do not store scoops in dry ingredient bins unless there is a designated scoop holder inside the bin. Wash and sanitize scoops after each use as needed. 2) Keep all clean dishes in designated protected areas, away from potential sources of contamination. Install/obtain additional dish storage racks. Correct by: immediately. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Cold water tap for back kitchen hand sink was not working properly. Corrective Action(s): Contact a plumber to repair/replace the faucet. All sinks must have hot and cold running water. Correct by: 1 week. Violation Score: 3

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

Comments

- Hand sink in front properly supplied with hot and cold running water, liquid soap, and paper towels. - All coolers were maintaining temperatures at 4C or colder - Freezer temperature satisfactory **Reminder to store all food items in coolers and freezers properly covered. - Three-compartment dishwashing sink available, sink plugs available. **Ensure the flow of dishes starts from dirty to clean. - Hot-held rice measured at above 60C. - Dry storage areas satisfactory, food stored off the floor and covered. - Operator has not been keeping daily temperature logs. - No signs of pest activity noted at time of inspection. For follow-up: - Repair/replace the faucet for the hand sink in the back kitchen - Ensure all hand sinks have soap and paper towel in designated dispensers/holders - Relocate the ice machine or situate the drain hose in such a way that it is not sitting/submerged inside a sink. As discussed, you may hang the drain hose along a wall such that the hose drains into a sink from above. - Reorganize the dishwashing area such that clean dishes have a designated place. Install more dish racks if needed. - Remove all scoops from dry ingredient bins - Ensure bleach sanitizer solution is always readily available for sanitizing surfaces - Start keeping temperature logs for all coolers, freezers, and hot-held food items again. - Submit your updated food safety plan to include any new menu items.