INSPECTION REPORT Health Protection ALUI-CCXU8G

PREMISES NAME Earthling Bakery and Foods		Tel: (778) 955-5800 Fax:
PREMISES ADDRESS 2150 - 950 Seaborne Ave Port Coquitlam, BC V3E 3G7		INSPECTION DATE March 28, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Chaerean Kim		NEXT INSPECTION DATE April 01, 2022
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 = 10

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Pastries in walk in freezer were between -1 to -6 deg C. Corrective Action(s): As discussed, keep frozen potentially hazardous foods at -18 deg C or less. Foods should be moved to working freezer at -18 Deg C or less if current walk in freezer is not functioning properly. Correct by: immediately Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in freezer at -5 deg C at time of inspection and water was dripping inside Corrective Action(s): Freezer to be repaired, it must maintain internal temperature of -18 deg C Correct by: today Violation Score: 9

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

Comments

Routine inspection conducted: -Handwashing stations (two) equipped with liquid soap, paper towels, hot/cold running water - Coolers at 4 deg C or less - Chest freezers at -18 deg C or less (see above violation regarding walk in freezer) - General sanitation satisfactory - 3 compartment sink present with bleach available to sanitize ** Dishwasher was removed. Operator indicates that this was discussed with the previous area EHO (to be confirmed). Premises must remove seats from dining area to only have <10 seats to limit dishwashing. Operator has indicated that 3 compartment sink is sufficient to wash/rinse/sanitize all dishes used for operation - Surface sanitizer at 100 ppm chlorine residual **Note: operator is proposing to turn kitchen into a commissary kitchen. However, at time of inspection, the proposed handwash station was a portable handwash station and did not have hot/cold running water. As discussed, this issue will be discussed prior to any further decision. In the mean time, any vendors wanting to operate out of this kitchen will need to be approved to use the main kitchen area (which has 2 accessible handwash stations), and there will need to be scheduled times such that each vendor is not using the dishwashing areas/prep areas at the same time due to limited kitchen space. Follow up inspection to be conducted.