INSPECTION REPORT
Health Protection
TSTY-A98URP

PREMISES NAME
Chocolaterie Bernard Callebaut
Tel:
Fax:
PREMISES ADDRESS
240 - 15355 24th Ave
Surrey, BC
INSPECTION DATE
April 21, 2016
TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required


Comply

In Use

Food Safety Training [s. 10]



Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

*General sanitation very good. No pest issues observed during inspection.
*No change in chocolate supplier. Chocolate is made off-site; no production occurs at this site.
*Hand sinks in storage area and washroom equipped with warm water, liquid soap and paper towels.
*Bleach sanitizer available at 200 parts per million chlorine.
*Note: all freezers were slightly above the standard freezer temperature of -18 C (units ranged from -10 to -15 C). It is highly recommended that these be adjusted to -18 C, particularly for any of the more perishable chocolate items.
*Cooler unit at 4 C.
*Gloves are worn for handling chocolates when ordered. Ensure hands are washed using liquid soap and warm water, and dried before placing gloves on hands.
*All food products stored off the floor. Product in storage is kept in sealed boxes in coolers/freezers.
*Sneeze guards were in place in front of all chocolates for sale.