INSPECTION REPORT Health Protection RSHA-C6VRFA

PREMISES NAME Rocky Mountain Chocolate Factory (Delta)		Tel: (604) 943-0004 Fax:
PREMISES ADDRESS 19 - 1 Ferry Causeway Delta, BC V4M4G6		INSPECTION DATE September 15, 2021	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Gaveeta Bhatti		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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)

Code 302 noted on Routine inspection # RSHA-C6PRDF of Sep-09-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Manual Sink drain covers are not present. Correction: Replace sink drain covers for manual dishwash sink. Code 401 noted on Routine inspection # RSHA-C6PRDF of Sep-09-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Liquid soap/single use towels in dispensers are not provided. Correction: Liquid soap/single use towels, in dispensers are required at handsink.

Comments

Reinspection based on previous routine inspection report. - Food Storage: Improvements noted. Ensure all food/ingredients are stored in covered, food grade containers. - Manual Dishwashing procedures: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. Drain plugs are to be kept on site. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Wiping cloths are to be kept stored in a sanitizer at all times. - Sanitation: Facility is to be kept clean and organized at all times. Remove all unused/unwanted items. Cleaning of "hard to reach" areas (ie: behind/under equipment) is to be conducted on a routine basis. Cleaning schedules are to be followed. - Handwash stations: Liquid soap/single use towels, in dispensers, are required to be kept at handsinks. Handsinks are to be kept accessible at all times - no items are to be stored in handsinks! Cloth towels are not permitted to be on site! FoodSafe trained staff are required to be on site at all times. Copies of certificates are to be kept on site. FoodSafety Plan/Sanitation PLan is required to be kept on site for reference. Copy of Fraser Health permit is required to be posted.