INSPECTION REPORT Health Protection ADIG-CYYV96

PREMISES NAME Veronica's Gourmet Perogies Ltd		Tel: (604) 807-3098 Fax:
PREMISES ADDRESS 2989 272nd St Aldergrove, BC V4W 3R3		INSPECTION DATE December 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 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

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers; washrooms are fully supplied o Operators had clean clothing for food preparation Storage Temperatures o Cold holding Coolers are below 4C; Cold holding Freezers are below -18C Food Processing and Food Protection o Specialized Food Processing - Cabbage Fermentation -pH is monitored with pH probe -tracking sheet was not available at the time of inspection for current batch - ensure to email this at earliest convenience -Perogies made with steel press o Approved Food Source - Operator keeps receipts of food ingredients from an approved source o Food Storage - Food is stored in covered containers. -Coolers are organized to prevent cross contamination Maintenance and Sanitation o Sanitizer bottles - have 100ppm Chlorine (300ppm) o Storage of chemicals is separate and away from food o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition o Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection. o Pest control - there are no signs of pests at the time of inspection. o Sanitation Plan - Operators have a sanitation plan in place -Inventory may be needed at the back. Ensure to remove any unused or broken equipment Administration o Staff is certified in food safety o Record keeping and logs - no changes in menu