INSPECTION REPORT Health Protection MUPN-CZMSPQ

PREMISES NAME Foamers' Folly Brewing Corp.		Tel: (604) 459-7837 Fax:
PREMISES ADDRESS 19221 122A Ave Pitt Meadows, BC V3Y 2E9		INSPECTION DATE January 19, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jodie Prevolsck		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): Sanitizer bottle had no detectable level of known sanitizer in it. Original bottle stated it was a cleaner, not a sanitizer. Corrective Action(s): Ensure a sanitizer is available at all times such as bleach based (1/2 tsp bleach in 1L water). Dishwashing sign provided, please post above three compartment sink. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: A few mouse droppings noted in dry storage area upstairs where chips are stored. Corrective Action(s): Clear out this area of all mouse droppings and ensure that everything is up off the floor at least 6"(15cm) to make it easy to spot droppings, clean them up and help prevent them from getting into the food. Due: Jan 22, 2024 Violation Score: 3

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

Comments

General observations: √ Coolers ≤4°C, Freezers ≤ -18°C √ Good food storage practices noted such as food covered and good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is satisfactory √ Thermometers present √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection √ Permit posted in visible location