INSPECTION REPORT Health Protection AHEN-CR8TEQ

PREMISES NAME Menchie's Frozen Yogurt #633		Tel: (604) 588-7002 Fax:
PREMISES ADDRESS 103 - 15146 100th Ave Surrey, BC V3R 4G6		INSPECTION DATE April 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hardikumar Gor		NEXT INSPECTION DATE May 02, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cashews and oreo cookies were in storage containers that lacked lids in the front service area. Corrective Action(s): Ensure toppings are kept covered between use to protect them from any potential contamination in the customer self service area. Staff transferred the cashews and oreo cookies into storage containers with lids to keep them covered between use during the inspection. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Thermometer below the refrigerated inserts in the front service area appeared broken. Corrective Action(s): Replace the above-noted thermometer with an accurate thermometer to monitor refrigeration temperatures; Correct within 1 week and contact the Environmental Health Officer for a follow up inspection. Staff informed they will use the digital probe thermometer to monitor the ambient refrigeration temperature in the interim. Violation Score: 1

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

Comments

Handsinks (in the front service area and back area) were properly supplied with liquid soap, hot and cold running water, and single-use paper towels. Handsink in the washroom was supplied with liquid soap, hot and cold running water, and an air hand dryer. Walk-in-cooler, display cooler (for cheese cakes), and cooler with refrigerated inserts were at 4 degrees C or less. Small white refrigeration unit in the front service area was empty and not in use. If this cooler is to be used in the future, ensure it is maintained at 4 degrees C or less prior to re-stocking it with potentially hazardous food. Walk-in-freezer and upright freezer were at -18 degrees C or less. Refrigeration temperature was satisfactory for product in the hoppers in use. Refrigeration units were equipped with accurate thermometers with the exception of the refrigerated inserts in the front service area. A probe thermometer was available. Beverage dispensing equipment is washed, rinsed, sanitized with 100 ppm chlorine sanitizer, and air dried on a daily basis according to staff. Stera-sheen chlorine sanitizer was available on-site. Staff informed they follow the manufacturer's dilution directions to setup 100 ppm chlorine sanitizer for the yogurt dispensing equipment. 200 ppm QUATS sanitizer was available in a sanitizer pail in the front service area. 200 ppm QUATS sanitizer was available from the dispenser at the 3-compartment sink. QUATS test strips were available on-site. 3-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Manual wash, rinse, sanitize, and air dry method was reviewed. Permit to operate was posted in a conspicuous location. Note: Minor fruit fly activity was evident near the 3-compartment sink. Recommend regularly cleaning and sanitizing surfaces in this area to remove any potential sugar residues and install fly glue traps in appropriate locations as needed. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.