INSPECTION REPORT Health Protection ANAN-CVDUDD

PREMISES NAME Anny's Dairy Bar		Tel: (604) 515-1410 Fax:
PREMISES ADDRESS 722 6th St New Westminster, BC V3L 3C5		INSPECTION DATE September 5, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A few containers of cut fries were being stored at room temperature. Corrective Action(s): Store cut fries inside the cooler. Keep only small amounts out as discussed. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The exhaust hood is overdue for servicing. Last service date was April 2022. The hood must be serviced at least once a year. Corrective Action(s): Get the hood serviced before you close for the season as this is a fire hazard. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter cooler in the back kitchen is at 15 degC, but it's only used for storing breads at this time. Corrective Action(s): Get the cooler fixed. Operator indicated that a repair person has been called and the cooler should be fixed by end of next week. Until then, do not store any PHF's in this cooler. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: The owner does not have her FS level 1 or equivalent certification. Her daughter, who also works here, does. Corrective Action(s): As per the Food Premises Regulation, the operator must have FS level 1 or equivalent certification and in their absence, at least one employee onsite must have the certification. The owner must get recertified by November 31, 2023. Violation Score: 1

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

Comments

General Comments: Both hand sinks and the washroom sink are fully equipped. REFILL THE SOAP DISPENSER AT THE KITCHEN HAND SINK IN THE BACK. All freezers are below -18 degC All coolers are 4 degC or below except for the undercounter cooler, but this cooler is only used for storing breads at this time. Soft serve machine is at 2 degC. Bun and hotdog steamer temperature was above 60 degC; gravy temperature was 72 degC. Bleach sanitizer is used for sanitizing surfaces. USE 1/2 TSP BLEACH PER LITER OF WATER. Business is only open between Feb/March to Sept/Oct annually.