INSPECTION REPORT Health Protection ANAN-CT9RRV

PREMISES NAME Marble Slab Creamery (Market Crossing)		Tel: (604) 439-7522 Fax:
PREMISES ADDRESS 7527 Market Crossing Burnaby, BC V5J 0A3		INSPECTION DATE June 29, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lin Shen		NEXT INSPECTION DATE 6 Months
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 = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was not detectable sanitizer in the solution used to store the wiping cloths. Corrective Action(s): Refresh the solution every 2-3 hours as needed. Purchase test strips to monitor the concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Two containers of dried up fudge/caramel noted in the warmer that was not in use. Both were discarded. Corrective Action(s): Ensure that the warmer is checked regularly and any leftover fudge/caramel discarded. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mice dropping noted on the shelf where the printer is located (under the POS station) and on top of the grease trap in the back. Operator has a pest control company on contract. Corrective Action(s): Remove all items and clean the area. Use 100ppm bleach solution to clean. Email me the last service report. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: The pipe under the handsink in the back kitchen is leaking. Corrective Action(s): Get the leak fixed. Violation Score: 1

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

Comments

General Comments: Coolers are below 4 degC Freezers are below -18 degC Front and back handsinks are fully equipped; washroom hand sink is fully equipped Discussed dishwashing procedures with staff on duty. Bleach is used for sanitizing dishes in the 3rd compartment. The concentration of bleach in the 3rd compartment was 200ppm. Staff on duty had FS level 1 or equivalent certification. Dipper well was in use for ice-cream scoops Ice-cream is made in-house using a machine. Discussed prep procedures and machine sanitizing procedures. No concerns noted.