INSPECTION REPORT Health Protection CTIN-BGBPX4

PREMISES NAME Chez Christophe Chocolaterie Patisserie		Tel: (604) 428-4200 Fax:
PREMISES ADDRESS 4717 Hastings St Burnaby, BC V5C 2K8		INSPECTION DATE September 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christophe Bouzon		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel missing in the back end of kitchen. Staff informed that order should be shipped today or tomorrow. Corrective Action(s): Ensure to keep all handwashing stations stocked with soap, paper towel, hot & cold running water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Crack in floor tile at bar area beneath espresso machine area. Corrective Action(s): Please repair or replace the floor tile so the material is smooth, durable and easily cleanable by next routine inspection. Violation Score: 3

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

Comments

General: Handsinks: soap, paper towel, hot & cold running water available Prep cooler: 3C Walk-in cooler: 3C Walk-in freezer: -21C Blast freezer: -25C Reach in freezer: -17C Cake display cooler: 4C Milk cooler: 4C No hot holding of soups at time of inspection Dishwasher (high temp): 73.9C at plate, see thermolabel Quats sanitizer in all stations, steaming wand: 200ppm, test strips available (remember to test daily, remove the pH test strips as this is not used for Quats) Cake decor room is adequate (reminder to keep all foods covered when not in use to prevent Food storage is adequate General sanitation is good No apparent signs of pest noted at time of inspection Health Permit posted and Foodsafe certified staff onsite Note: sous vide used for chicken; staff informed that chicken is cooked 178F (per gauge) for 1.5 hours, cooled in ice water bath then stored in cooler to make sandwiches. Cooked chicken was measured to be 74C at surface. No concerns.