INSPECTION REPORT Health Protection DKAL-CPPVWE

PREMISES NAME Anny's Dairy Bar		Tel: (604) 515-1410 Fax:
PREMISES ADDRESS 722 6th St New Westminster, BC V3L 3C5		INSPECTION DATE March 7, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator does not have a valid Food Safe level 1 certificate or equivalent. The ones posted expired last year. Corrective Action(s): Operator informed that they are in the process of obtaining their new certificate next week. They are registered for a class on Monday. Please email a copy of the new certificate to the inspector. Date to be corrected: Mar 21, 2023 Violation Score: 1

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

Comments

Routine inspection conducted. Facility does not operate in the winter months (October-January or November-February) Temperatures: Walk-in cooler was maintaining 4 degrees Celsius. Preparation coolers (x2) in the kitchen were maintaining 4 degrees Celsius or less. Coolers (x2) 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. Soft serve ice cream machine was not in use. Operator informed that it will be serviced for Summer months. Ensure the chamber and nozzles are sanitized with 200 ppm chlorine residual solution prior to use. 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. 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.