INSPECTION REPORT Health Protection MUPN-CPQQ6X

PREMISES NAME Red Maple Foods (Canada)		Tel: (604) 475-2810 Fax:
PREMISES ADDRESS 2403 Canoe Ave Coquitlam, BC V3K 6A9		INSPECTION DATE March 8, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jade Yang		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] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: No approved sanitizer being used on any of the food contact surfaces. After a food contact surface is washed and rinsed an approved sanitizer must be used. Note: facility just got its organic designation so bleach as a sanitizer is not an option. Dish washing sign provided and posted during inspection at three compartment sink. Corrective Action(s): Get an approved sanitizer (such as quaternary ammonium compound [otherwise known as "quats"], hydrogen peroxide, or another approved one) that can also be used in an organic factory. Email the inspector signed below to confirm that the chosen sanitizer is also approved in the Canadian Food Code. Due: March 10, 2023 (or before any food production is done) Violation Score: 15

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

Comments

Note: No production being done now as staff stated they are waiting on new labels since getting their organic designation. Limited product/food on site. General observations: √ Coolers ≤4°C, Freezers ≤ -18°C √ Cooling reviewed, no concerns with process noted. Soup/broth cooked, transferred to large container to cool for approxametly 1 hour, packaged into individual portions, put into cooler for approximately up to 1 hour then sealed and put into freezer to complete cooling process √ Food up off floor ≥6”, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, soap and paper towel. ** Switch to using liquid soap instead of bar soap to prevent bar of soap from becoming contaminated and then shared with other workers √ Three compartment sink stocked with dish soap, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is very good √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained and no issues with equipment have been noted