INSPECTION REPORT Health Protection YTAN-BBXPNB

PREMISES NAME Calypso Foods		Tel: (604) 590-7361 Fax: (604) 599-7385
PREMISES ADDRESS 208 - 8322 130th St Surrey, BC V3W 8J9		INSPECTION DATE May 7, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Frank Chin-Loy		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Makeshift screen for bay door does not provide a proper/complete seal. Corrective Action(s): When leaving the bay door open, the screen must be set up such that flies and other pests cannot enter through any gaps/spaces. Correct by: Today 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Prep tables/carts require cleaning - accumulation of flour/old dough on some surfaces. Corrective Action(s): Ensure deep cleaning occurs on a regular basis. Correct by: Today Violation Score:

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

Comments

- Hand washing sinks supplied with hot and cold running water, liquid soap, and paper towels - Surface sanitizer solution in spray bottle measured at 200 ppm chlorine. Ensure to mix only 1 tsp of bleach to 1 litre of water. - Coolers measured at 4C or colder - Freezers measured at -18C or colder - Patties hot held at above 60C - Food storage practices satisfactory - Ventilation canopy maintained in sanitary condition - Floor sanitation satisfactory - No signs of pest activity noted at time of inspection - Operator has valid Foodsafe Level 1 certification with new expiry date. - Permit posted *Reminder that the dough machine must be cleaned and sanitized after each use/after each production shift. No equipment must be left dirty overnight.