INSPECTION REPORT Health Protection JCHY-C4AUUK

PREMISES NAME New Town Bakery & Restaurant		Tel: (604) 588-1828 Fax: (604) 681-3713
PREMISES ADDRESS 7 - 10302 City Pky Surrey, BC V3T 4Y8		INSPECTION DATE June 24, 2021	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Susanna Ng		NEXT INSPECTION DATE June 28, 2021
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Curry beef buns, hot-dog buns, and spring rolls measured at an internal temperature of 43C to 48C in the hot-holding display unit at the front. Corrective Action(s): Discard the aforementioned items. All meat pastries must be hot-held at least 60C or higher. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Hot-holding display unit at the front measured at 43C air ambient temperature. Light bulb in the walk-in cooler was burnt out. Corrective Action(s): Increase the air ambient temperature of the hot-holding display unit to at least 60C or higher. Replace the light bulb in the walk-in cooler to facilitate ease of cleaning. Violation Score: 9

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

Comments

Routine Inspection conducted today. COVID-19 compliance conducted. Mask policy in place. Physical distancing and handwashing signs in place. Floor decals in place. Sanitizer available for customer use. Customer contact information collected for contact tracing purposes. Signage posted at front door to advise people who display COVID-19 symptoms to not enter. Plexiglass barrier in place at front till. Occupancy of bakery section is 4. Dine-in section occupancy limit is 14. Tables and chairs are adequately spaced to ensure proper physical distancing. Daily health and temperature check conducted for staff. NOTE: Develop COVID-19 Safety Plan and have it readily accessible on-site. Indicate maximum occupancy limit within the facility in the COVID-19 Safety Plan. Implement all safety measures indicated in the COVID-19 Safety Plan. Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine sanitizer buckets measured at 200ppm. High-temperature dishwasher sanitizing at 75.2C at the plate level. Prep cooler, display cooler, and walk-in cooler measured at 4C. Stand-up freezers measured at -18C. Hot-holding units behind the cash register measured at 64C. Dumpling hot-holding unit measured at 69C. Sanitation underneath kitchen equipment satisfactory (i.e.: minimal built-up of food debris and grease) No signs of pests observed. Overall, facility is well organized and maintained. Report emailed due to COVID-19 pandemic.