INSPECTION REPORT Health Protection PKUR-CEASNH

PREMISES NAME Chez Christophe Chocolaterie Patisserie (White Rock)		Tel: (604) 385-4474 Fax:
PREMISES ADDRESS 3 - 1558 Johnston Rd White Rock, BC V4B 3Z7		INSPECTION DATE May 10, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Christophe Bonzon		NEXT INSPECTION DATE 6 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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer in spray bottle in back of house and solution with cloth at coffee station were too weak (registered at 50 ppm). Corrective Action(s): Quats solution should be between 200-400 ppm. Change solution at an increased frequency. Obtain test strips to verify strength. Ensure all wet cloths are stored in solution. 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

Routine Inspection -Walk in cooler at 4 C. -Walk in freezer at -18 C. -Front display cooler at 1 C. -Undercounter cooler at 3 C. -Temperature logs for coolers and freezers maintained. ***"Ham and cheese croissant" and "savoury pizzalee" (consists of ham, pepperoni, cheese) displayed at room temperature. These are potentially hazardous foods which may be held at room temperature for no more than 4 hours, after which they must be discarded. Refer to food safety plan. Use a timer to keep track of when products must be discarded. -High temperature dishwasher registered at 74 C on plate surface (minimum required on plate surface is 71 C/160 F). On the dishwasher gauge, it should reach a minimum of 82 C/180 F). Temperatures should be checked daily and recorded. -Quats from dispenser registered at 200 ppm. -Discussed the steps for manual dishwashing and cleaning-in-place. Follow Fraser Health dishwashing poster. -Hand sinks fully equipped with hot/cold running water, liquid soap, and single use towels. -General sanitation satisfactory. -Food Safe requirements met at the time of inspection.