INSPECTION REPORT Health Protection ADIG-CLHT67

PREMISES NAME Veronica's Gourmet Perogies - Take Out & Catering		Tel: Fax:
PREMISES ADDRESS 2989 272nd St Aldergrove, BC V4W 3R3		INSPECTION DATE November 25, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Veronica Cave		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Hand sinks supplied with soap and paper towel in dispensers. Food preparation: -sausages are hot held in oven >60C, great. -sauteed onions, perogies, sliced onions and sour cream are out at room temperature, operator is limiting the time that these are out to less than 1hr. -bleach sanitizer >100ppm, be sure to keep this at food prep station. -cabbage fermentation: please send food safety plan and pH readings (charts) over time from beginning of process to end for review. (Ferment4Health new owner makes on site). Cabbage is held at room temperature for 1 week until pH readings are lower than 3.5. Please write down pH readings, start and end dates and keep records for inspections. -would recommend that if capacity for food preparation increases (e.g. to every day or busier), that a line cooler or other cooler be installed to keep items <4C. -bleach available for sanitizing dishes in 3-comp sink -No signs of pests at the time of inspection. -Coolers <4C. -Freezers <-18C