Fraser Health Authority



INSPECTION REPORT
Health Protection
ANAN-D3AV2E
PREMISES NAME
Marble Slab Creamery (Market Crossing)		Tel: (604) 439-7522
Fax:
PREMISES ADDRESS
7527 Market Crossing
Burnaby, BC V5J 0A3		INSPECTION DATE
March 12, 2024		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Lin Shen		NEXT INSPECTION DATE
March 15, 2024
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation: 1) All the waffle/cone making machines have an accumulation of food debris on them.
2) Dried up fudge and caramel were left in the warmer for what appeared to be days.
Corrective Action(s): 1) Scrub and clean the machines.
2) Ensure that staff empty the warmer at the end of every night and clean the caramel and fudge containers as required.
Violation Score: 5

Non-Critical Hazards: Total Number: 3
212 - Operator has not provided acceptable written food handling procedures [s. 23]
Observation: A temperature log must be maintained daily as part of your food safety procedures.
Corrective Action(s): Start recording your cooler/freezer temperatures daily.
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Mice droppings noted behind the printer (under the POS station).
Corrective Action(s): Remove all items and thoroughly clean the area. Have the latest pest control report onsite.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The tap at the 3-compartment sink is not completely shutting off.
Corrective Action(s): Get this addressed.
Violation Score: 3

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

General Comments:
Coolers are below 4 degC
Freezers are below -18 degC or foods are frozen.
Front and back handsinks are fully equipped; washroom hand sink is fully equipped
Discussed dishwashing procedures with staff on duty. Bleach is used for sanitizing dishes in the 3rd compartment. The concentration of bleach in the 3rd compartment was 200ppm.
Staff on duty had FS level 1 or equivalent certification.
Dipper well was in use for ice-cream scoops
Ice-cream is made in-house using a machine. Discussed prep procedures and machine sanitizing procedures. No concerns noted.
Wiping cloths are stored in 100ppm chlorine solution.

FOLLOW-UP TO BE CONDUCTED ON FRIDAY. HAVE THE MOST RECENT PEST CONTROL REPORT ONSITE FOR REVIEW.

*report reviewed, not signed*