INSPECTION REPORT Health Protection DNGG-BL3UQQ

PREMISES NAME Creme De La Crumb		Tel: (604) 683-5595 Fax:
PREMISES ADDRESS 4370 Still Creek Ave Burnaby, BC V5C 0G5		INSPECTION DATE January 22, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Ryan Lee		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 = 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

- Handsinks supplied with hot and cold water, liquid soap and papertowels. - Coolers operating at acceptable temperatures (≤4 deg C): - Service Area Dairy Double Door Cooler: 4 deg C - Service Area Display Cooler: 4 deg C - Black Frame Patriot Upright Display Cooler: 3 deg C - White Frame Patriot Upright Display Cooler: 4 deg C - Double Door True Refrigerator: 2 deg C - Small GE Cooler (liquid egg storage): 2 deg C - Freezers are maintaining product in a frozen state: - Chest Freezer (at kitchen entrance): -32 deg C - Upright Danby Freezer: -14 deg C - Upright Stainless Steel Patriot Freezer: -12 deg C - Chest freezer (beside upright s/s Patriot Freezer): -28 deg C - Hot Holding (soups and gravy): ≥60 deg C - Food storage practices appear satisfactory - food is protected from contamination. - Ice machine and ice scoop appears maintained in a sanitary condition. - 200 ppm Quats sanitizer for sanitizing food contact surfaces is available in spray bottles at food preparation areas. - Low Temperature Chemical Sanitizing Dishwasher: 100 ppm chlorine residual - General sanitation appears satisfactory. - No pest activity noted. - Continue to monitor for pest activity and report any new activity to your pest control company. - Ensure all areas are accessible for pest control service (remove clutter along kitchen windows and organize general storage of miscellaneous food equipment). - FOODSAFE requirements satisfied at time of inspection. Staff on duty has a valid FOODSAFE Level 1 certificate.