INSPECTION REPORT Health Protection DKAL-CFZUYC

PREMISES NAME Anny's Dairy Bar		Tel: (604) 515-1410 Fax:
PREMISES ADDRESS 722 6th St New Westminster, BC V3L 3C5		INSPECTION DATE July 4, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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] No Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several buckets of cooked fries were left at room temperature, they ranged between 29-35C. Corrective Action(s): Ensure the buckets are moved to the cooler. Food must be cooled from 60C to 20C within 2 hours and 20C to 4C within 4 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) ice cream scoop was stored in a glass of water at room temperature. 2) ladle for gravy was kept at room temperature by the hot holding unit. 3) Food grade sanitizer not readily available in all food preparation areas. Corrective Action(s): 1) ice cream scoop was moved to the dishwashing area at the time of inspection. 2) ladle for gravy was moved to the dishwashing area at the time of inspection. Ensure scoops and ladles are stored in ice, inside the cooler, or at temperatures above 60C to prevent the growth of pathogens and/or accumulation of pathogens. 3) Ensure 200 ppm chlorine residual solution is available in all food handling/preparation areas. Mix 5 mL of bleach for 1 L of water to make food grade sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Several items were left uncovered in the coolers. 2) Single door white stand up cooler by the walk-in cooler was holding raw eggs over ready to eat items. 3) Cooler door handles, seals, and shelves have build up of grease and food debris. 4) Bags of potatoes were kept on the floor in the walk-in cooler. Corrective Action(s): 1) Keep items covered insite coolers to protect from cross contamination. 2) Raw meats and eggs should be kept on the bottom most shelf and ready to eat food items should be kept on the top shelves to prevent cross contamination. 3) Clean and sanitize cooler door handles, seals, and shelves. Date to be corrected by: July 11, 2022 4) Keep all food items off the floor to prevent from contamination. Violation Score: 9 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Owner was the only staff on site. She did not have a valid Food Safe level 1 certification or equivalent. Corrective Action(s): Obtain Food Safe level 1 or equivalent certification. At least one staff member on site must have food safe level 1 certification or equivalent at all times. Violation Score: 1

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

Comments

Routine inspection conducted. Temperatures: Walk-in cooler was maintaining 4 degrees Celsius. Preparation coolers (x2) in the kitchen were maintaining 4 degrees Celsius or less. Coolers (x2) and the soft-serve ice cream machine in the front area were 4 degrees Celsius or less. Chest freezers (x2) and the ice cream freezer were -18 degrees Celsius or less. Hot holding unit in the kitchen was holding gravy at 60 degrees Celsius. Sanitation: All hand sinks were stocked with hot and cold running water, liquid soap, and paper towels. Staff hygiene and food handling practices appeared satisfactory. General sanitation is satisfactory - deep clean is required. Bleach sanitizer buckets for wiping cloths had chlorine concentrations of 100-200 ppm. 3-compartment sink method in use. Plugs available. General: Chemicals were stored in a safe manner under sinks and away from food items. Washroom in satisfactory sanitary condition. All lights were functional. Pest Control: No pest activity noted at the time of inspection. Report discussed with the person in charge.