INSPECTION REPORT Health Protection 248219

PREMISES NAME HappyCakes CupCakes & More		Tel: (604) 574-8988 Fax:
PREMISES ADDRESS 101 - 18640 Fraser Hwy Surrey, BC V3S 7Y4		INSPECTION DATE August 21, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Rachel Jongejan		NEXT INSPECTION DATE September 07, 2020
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 = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): cold potentially hazardous food stored/displayed above 4C Observation: 2 tubs of butter cream were stored at room temperature with an internal temperature of 24C. Operator informed that they made the batch of butter cream about 2 hours ago. Correction: Store the butter cream in the cooler or alternatively, time stamp the tubs every time a new batch is made to ensure the cream does not sit at room temperature for more than 4 hours. Operator time stamped the tubs and agreed to develop a permanent system for time tracking. Rationale: Butter cream is a potentially hazardous food that can potentially harbour pathogens and toxin accumulation when kept in the danger zone (between 60C to 4C). Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Equipment/utensils/food contact surfaces not properly washed and sanitized. Observation: Spray bottles had >200ppm chlorine residual - causing the test strips to bleach out. Correction: Operator diluted the bleach solution to 200ppm chlorine residual. Ensure about 1 tbsp of bleach is used for 4L of water to obtain the right level of sanitizer. Rinse all counters immediately. Rationale: Too strong of bleach sanitizer can be hazardous as it can chemically contaminate the food. Too much bleach is poisonous. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Comments Routine inspection of the food premise conducted Temperatures Cakes display cooler (front): 4C Single door cakes cooler: 3C Domestic cooler: 2C freezer: -19c Up-right standing freezer: -18C Single door drinks & frosting cooler: 4C All cooling units had functioning thermometers Sanitation All handsinks were adequately equipped with hot/cold running water, liquid soap and disposable paper towels. 3-compartment sink was equipped with plugs and contained 100ppm bleach solution in 3rd sink. Microwave and utensils were clean. Knives stored in a sanitary manner. Staff washroom was in good sanitary condition. Storage Pest proof containers in use. Scoops stored in stands inside bins. Raw eggs stored on bottom shelf of cooler. No food stored on the floor shelves at least 6" off the ground. Most items are covered in the coolers - except for display cakes. Pest control No signs of recent pest activity noted. Back door was closed. Landlord/strata manager pest control for the complex. Administration Operator is Food Safe level 1 certified. Valid until March 11, 2022. Permit is posted Temperature logs are available COVID - Safety Plan is in place. Only 2 customers are allowed in the premise at a time. Ground is marked for physical distancing. Pick-up table is positioned outside the premise for pre-paid orders. High touch surfaces are frequently disinfected.