INSPECTION REPORT Health Protection JCHW-B6PQMT

PREMISES NAME Veneto's Cakes & Pastries		Tel: (604) 597-9886 Fax:
PREMISES ADDRESS 506 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE November 20, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parminder Sull		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station shared with 3-compartment sink did not have single use paper towels. Corrective Action(s): Ensure handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Single use paper towels were moved to the sink area at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Staff member observed wiping table with cloth towel while wearing gloves, followed by preparing food without changing gloves. Corrective Action(s): Staff must adhere to good hand hygiene. Gloves must be changed when they become potentially contaminated to prevent potential cross contamination of foods. Review proper hand hygiene practices with all staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Front under counter cooler was at 14C. Cooler is used to store milk. Corrective Action(s): Cooler unit must be able to maintain 4C or less on a consistent basis. Either adjust cooler or store milk in an alternate cooler. Milk was relocated at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Sandwich prep items are taken out during the lunch rush and stored on ice. -Front sandwich cooler was at 0C. -Display coolers are used to store non-potentially hazardous foods (cream items are shelf-stable whipped oil) -Upright freezer units ranged from -10C to -18C. -Hot holding of soup was greater than 60C. -High temperature dishwasher had a final rinse temperature of 75C on the dish surface (minimum 71C required for proper sanitizing). -Bleach sanitizer spray bottles were labelled and tested at 200ppm. -Front handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Slicer was disassembled for cleaning and sanitizing. Ensure deli slicer is unplugged prior to cleaning and sanitizing for worker safety. -Foods stored off the floor and covered. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Operator had FoodSafe Level 1 equivalent training. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B6PQMT
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Baking margarine had 0.5g trans fat / 80 g total fat Oil is trans fat free Other food items reviewed met the trans fat requirement
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment