INSPECTION REPORT Health Protection JMAA-AXWUGJ

PREMISES NAME Cupcakes by Heather and Lori		Tel: (604) 831-8041 Fax:
PREMISES ADDRESS 40 - 2438 160th St Surrey, BC V3S 0C8		INSPECTION DATE April 17, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Narinder Deol		NEXT INSPECTION DATE 6 Months
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No sanitizer bottle was available at time of inspection. Although no food handling was occurring at time of inspection, cupcakes were being baked this morning with no sanitizer bottle available. 2. Operator did not add adequate bleach to the three-compartment sink when asked to demonstrate sanitizing procedures. Both are repeat violations. Corrective Action(s): Spray bottle was filled with quaternary ammonium sanitizer (quats) from dispenser and labelled "sanitizer". Operator was instructed to add two capfuls to half a sink of water to create a 100 ppm bleach solution (1/2 tbsp bleach per gallon of water). Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Metal scoops stored inside dry storage containers with icing sugar and cocoa powder. Corrective Action(s): Metal scoops were removed from the containers, handles were cleaned, and scoops were placed back inside with handles protruding out. Ensure that if scoops are to be stored inside, the handles must not be contacting the food to avoid potential contamination from food handlers' hands. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures: - Stand-up cooler at 4C - No freezers on premise 2. Hygiene and Sanitizing - Handwash station at front and back stocked with hot/cold running water, liquid soap, and single-use paper towels - Sanitizing dispenser in mop sink area releases 200 ppm quaternary ammonium compound (quats) - Utensils, spatulas, and dough mixer generally maintained in sanitary condition 3. Storage - Sugary coatings, colouring all securely stored in containers - All food items elevated at least 6" off floor - Take-out containers stored on shelves and cabinets. 4. Administrative - Permit posted and bill was paid for this fiscal year (decal not sent yet) - Operator has FoodSafe 1 and 2 (Please note that all certificates for FoodSafe 1 now have a 5-year expiry date from date of issuance) 5. Pest Control - No visible signs of recent pest activity at time of inspection Note: Please ensure that you adhere to sanitizing requirements in subsequent inspections. Environmental Health Officers (EHOs) may issue further enforcement for continued non-compliance.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AXWUGJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Bungie White Margarine meets the 2% requirement for soft spreadable margarine (0.5g trans fat / 80g total fat = 0.625%)
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment