INSPECTION REPORT Health Protection CQUY-CP4V84

PREMISES NAME Cassandra Cake Co		Tel: (778) 928-5405 Fax:
PREMISES ADDRESS 105 - 2331 Marpole Ave Port Coquitlam, BC V3C 2A1		INSPECTION DATE February 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Cassandra Curtis		NEXT INSPECTION DATE February 21, 2023
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer pail for the dishwashing maching was empty at time of inspection. Digital display on the dishwasher reads "Add sanitizer". Corrective Action(s): Chlorine bleach bottle was connected to the sanitizer line as an emergency measure. Dishwasher is now providing ≥50ppm chlorine residual during rinse cycle. *Obtain fresh sanitizer supply and chlorine test papers from your dishwasher supplier. *Ensure to always have a backup supply of sanitizer on-site to replace chemical when depleted *Confirm chlorine levels in the dishwasher every day using chlorine test papers. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food residues/debris noted on floors in the kitchen area (underneath sinks, prep tables, and shelving). Corrective Action(s): Thoroughly clean and sanitize the floors in the kitchen. Clean and maintain all surfaces in the premises on a regular basis to maintain sanitation and eliminate attractants for pests. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Various items (baking utensils, packaging materials, old containers/equipment) stored on counters and shelves in a disorganized manner, posing a barrier to effective cleaning of surfaces. Corrective Action(s): 1) Remove all unnecessary items from the premises (broken/unused equipment, unused packaging materials, etc.). 2) Reorganize storage areas to de-clutter the work spaces 3) Thoroughly clean all food storage and prep surfaces Violation Score: 3

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

Comments

- Hand-washing basins are stocked with hot/cold water, soap, and single-use towels - Refrigeration temperatures are ≤4o Celsius - Freezer temperatures are satisfactory - Chlorine food-contact surface sanitizer solution available at ≥100ppm concentration - No pest activity observed during inspection *Install screen door on the rear doorframe if you intend to operate with the rear door open/ajar.