INSPECTION REPORT
Health Protection
TSTY-AMGTK6

PREMISES NAME
Chocolaterie Bernard Callebaut
Tel:
Fax:
PREMISES ADDRESS
240 - 15355 24th Ave
Surrey, BC
INSPECTION DATE
May 18, 2017
TIME SPENT
0.6 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections


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 = 9

Critical Hazards: Total Number: 1
402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
Observation (CORRECTED DURING INSPECTION): Cloth towels were stored at both the washroom and back room hand sinks. Staff state some staff members use cloth towels for hand drying.
Corrective Action(s): Discussed during inspection - ensure all staff use paper towels to dry hands. Do not re-use cloth towels, as these may allow harbourage and growth of microbes over time. Towel in washroom removed during inspection.
Violation Score: 5


Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Fluorescent tube light fixtures are not equipped with covers (2 units in back room).
Corrective Action(s): Install fixture covers or tube sleeves within 2 weeks (1st June 2017). Ensure any lights over food preparation/storage areas are always equipped with protective covering.
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Thermometers could not be located in the coolers or freezer units on site.
Corrective Action(s): Ensure accurate thermometers are installed in each cooler and freezer unit within two days (20th May 2017).
Violation Score: 1


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

Comments

*General sanitation excellent. No evidence of pest issues observed during inspection.
*Bleach sanitizer available at 100ppm chlorine. Ensure this is used as a final step to sanitize all potential food contact surfaces after washing and cleaning.
*Sinks in washroom and back room equipped with warm water, liquid soap and paper towels.
*All cooler and freezer temperatures satisfactory.
*No processing occurs on site (repackaging only).
*All chocolate stored off the floor and protected from contamination.
*Items are labeled with best-before dates.
*Chocolate packaging and other items stored in sanitary condition.