INSPECTION REPORT Health Protection AHEN-CXKW3M

PREMISES NAME Sweet Factory (Surrey)		Tel: (778) 320-5086 Fax:
PREMISES ADDRESS 1040 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE November 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Soosweet Shop Ltd		NEXT INSPECTION DATE November 20, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Designated handsink was blocked with equipment at the time of inspection. Corrective Action(s): Staff removed the equipment to enable access to the designated handsink. Ensure the designated handsink remains accessible to facilitate proper handwashing practices throughout operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Both compartments of the 2-compartment ware-washing sink were not being used in accordance with the health approved floor plans for manual ware-washing of food contact surfaces. Staff informed that one compartment of this 2-compartment sink was being used to clean the mop head and dispose of mop waste-water from the floor. Staff informed that food contact surfaces (e.g. scoops used for candy) were being cleaned and rinsed in only in a single compartment of the 2-compartment sink and then sanitized in a separate bucket/pail. Corrective Action(s): Ensure the 2-compartment sink is only used for manual ware-washing of food contact surfaces (e.g. scoops) and ensure it is not utilized as a mop sink. A separate designated mop sink should be installed at the facility to separate it from the 2-compartment sink. Alternatively, the mop water should be removed from the food premises for appropriate disposal. . Food contact surfaces are required to be washed, rinsed, sanitized, and air dried in a manner to maintain them in a sanitary condition and protect them from any potential contamination. Ensure food contact surfaces (e.g. scoops) are washed and rinsed in the first compartment sink, and then immersed in 100 ppm chlorine sanitizer in the second compartment sink prior to being air dried. The manual wash, rinse, sanitize, and air dry procedures noted under the Fraser Health manual ware-washing sign posted near this ware-washing 2-compartment sink were reviewed with staff. Staff cleaned and sanitized the 2-compartment sink during the inspection and setup 100 ppm chlorine sanitizer in one of the two compartments of the 2-compartment ware-washing sink. Violation Score: 5

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Bleach was available. Scoop handles did not appear to be in contact with unpackaged candy in the bulk bins. Candy inside the storage cabinets in the front retail area and back room was stored in a covered condition. No signs of pest activity were evident at the time of inspection. Freezer containing pre-packaged ice cream was at -20 degrees C (required: -18 degrees C or less). Display cooler in the front was for storage of non-potentially hazardous food beverages only (e.g. water bottles and pop bottles) If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.