INSPECTION REPORT Health Protection CPAK-BLWNUN

PREMISES NAME Calgary Sweets		Tel: (604) 591-9955 Fax:
PREMISES ADDRESS 113 - 7928 128th St Surrey, BC V3W 4E8		INSPECTION DATE February 18, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hardev S Sahota		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing stations missing liquid soap. Replenished at this time. Corrective Action(s): Ensure all handwashing stations are adequately supplied with liquid soap and paper towels at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): None of the two handwashing stations had liquid soap in place. Replenished at this time. All food handlers were asked to stop and wash hands at this time. Corrective Action(s): Ensure all kitchen staffs, especially food handlers are washing hands PROPERLY using soap and warm water after each possible contamination and as often as necessary. Violation Score: 15

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Food in pails stored on floor inside of the walk-in cooler. Opened cans of food observed in prep cooler and on undercounter shelf. Cooked potatoes stored in milk crates. Corrective Action(s): Ensure all foods are stored in food grade containers ONLY and at least 6inch off the floor. Install more metal racks in the walk-in cooler if needed. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Few construction tools, concrete, paint etc are placed in the kitchen - mostly in one corner but few in the middle. All to be moved to the corner where no food products are stored. Corrective Action(s): Ensure to have them stored in a designated area and removed as soon as the renovation work is finished. NO RENOVATION WORK IS ALLOWED DURING FOOD PREPARATION HOURS. Violation Score: 3

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

Comments

Routine inspection conducted: -Coolers operating at/below required temperature of 4'C; Freezers operating below required temperature of -18'C -Hot holding unit operating above required temperature of 60'C. -200ppm chlorine solution available in a bucket to hold wiping cloths. Ensure to replace the sanitizer spray bottle as the handle is broken. . -Low temperature dishwasher achieved the minimum concentration of chlorine sanitizer (50ppm) at the plate level after final rinse. -Ventilation canopy hood serviced and maintained. -Back storage areas satisfactory. -No evidence of pest activity observed. General sanitation of the facility improved from the previous routine inspection. However, due to minor renovation of the facility (dining area and some tiling work in kitchen) the facility requires better organization and possibly some new storage shelving units as discussed at this time. Once the floor renovation is completed, facility must be reorganized to that all machine that are not used as often are stored in a designated area (wrapped or covered when not in use), all foods are stored in food grade containers, properly covered in designated areas, AWAY from non food items and all construction tools must be removed from the kitchen. Follow-up inspection to be conducted after 3-4 weeks. Please contact the health inspector for any questions or concerns.