Fraser Health Authority



INSPECTION REPORT
Health Protection
JCRH-BDKRTS
PREMISES NAME
Brulees For Days
Tel:
Fax:
PREMISES ADDRESS
A5 & A6 - 5279 Still Creek Ave
Burnaby, BC V5C 5V1
INSPECTION DATE
June 28, 2019
TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Adam MacNeill
NEXT INSPECTION DATE
10 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required
Comply
In Use
Food Safety Training [s. 10]
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

- Operator prepares creme brulee (variety of flavours) at YVR Prep. Product is sold at Farmer's Market and supplied to stores/cafes. No changes to operation/products since initial approval.
- Product requires refrigeration is sold/supplied in a frozen or refrigerated state.
- Contract/agreement in place with YVR Prep on an hourly basis. Time is booked as needed. Generally, Operator uses kitchen twice monthly for 4-6 hours.
- Station in cold prep room used.
- Station and equipment/utensils maintained in sanitary condition
- Items stored on speed rack in dry storage area stored in a manner to prevent contamination
- Handsink supplied with hot and cold water, liquid soap and paper towel
- Quats sanitizer present at station. Concentration measured 200ppm.
- No product stored in walk-in cooler at time of the inspection. Potentially hazardous ingredients are purchased on production days and cooler space is available for storage at that time.
- Pasteurized egg product is used in recipe.
- Blast chiller is being used to chill and freeze product prior to being transported to Farmer's Market or stores/cafes
- Cambro go-box with ice packs used for transport.
- High temperature dishwasher present. Final rinse measured 72C at dish surface.