INSPECTION REPORT Health Protection KLAI-D59PWE

PREMISES NAME Baskin-Robbins Ice Cream #5321		Tel: (604) 530-7655 Fax:
PREMISES ADDRESS 19585 Fraser Hwy Surrey, BC V3S 6K7		INSPECTION DATE May 14, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 21, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer container and sanitize basin in the 3-compartment sink were detected with 10 PPM chlorine residual. Corrective Action(s): Sanitizer was refilled. 100 PPM chlorine residual was detected in the container and sink baskin. Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: During the inspection, no one onsite has a valid FOODSAFE level 1 certificate and the operator was not at the facility. Corrective Action(s): The operator's wife (also present during last year routine inspection) must complete FOODSAFE level 1 or equivalent within 1 week. During the follow-up inspection (in 2 weeks), operator must present the work schedule and provide evidence that at least one person on shift, in the absence of the operator, must be certified as well. Since this is a repeated violation, if the above corrective action cannot be completed within the specified time, increase enforcement actions will be taken. Date to be corrected by: May 28, 2024 Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash station accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units, including display freezers, were at -18.0 or below. Dipper wells noted running and water were not overly soiled. 3-compartment sinks were setup for manual warewashing. Drain plugs available for manual warewashing. Overall sanitation and organization acceptable.