INSPECTION REPORT Health Protection KSTE-B8RSR9

PREMISES NAME Gabi & Jules Handmade Pies & Baked Goodness		Tel: (604) 492-4226 Fax:
PREMISES ADDRESS 2302B Clarke St Port Moody, BC V3H 1Y8		INSPECTION DATE January 25, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lisa Beecroft		NEXT INSPECTION DATE 12 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): The ice machine had an accumulation of mildew and mould inside. Mould and mildew will contaminate the ice. Ice machine was turned off and ice was discarded at the time of inspection. The ice machine should be cleaned and sanitized every 2-3 months to prevent mould growth: 1. Wash with warm soapy water 2. Rinse 3. Sanitize 4. Air dry 5. Corrective Action(s): Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in bucket was at 50 ppm. Quats must be at 200 ppm. Discarded the solution during the inspection and refilled with 200 ppm Quats. Quats must be emptied and refilled regularly throughout the day (e.g. every 2 hours) to maintain the required concentration. Reminder on washing and sanitizing steps: 1. Wash food contact surface with warm soapy water 2. Rinse with water 3. Apply sanitizer 4. Air dry *Note: Wiping cloths must soak in detergent/sanitizer when not in-use Corrective Action(s): Violation Score: 5

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 Comments All handsinks equipped with hot and cold running water, liquid soap and paper towel Permit posted with valid decal FoodSafe certified staff present High-temperature dishwasher reached 78.4C at the plate level upon final rinse cycle (min/max probe thermometer) All coolers operating at </= 4C; freezers operating at </= -18C; no hot-holding observed *One cooler offline/broken - foods held in walk-in cooler Temperature checks recorded daily; dishwasher temperature recorded daily Quats dispenser at 200 ppm *Note: discard all quats in spray bottles 1x/week and refill No signs of pests observed Foods stored covered *Note: Ensure that all foods in walk-ins are 6" off the ground - floors underneath must be able to be regularly cleaned and checked for pest evidence

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KSTE-B8RSR9
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment