Follow up inspection:
-Rodent droppings were removed in affected areas.
-Equipment storage areas were clean at the time of inspection.
-100 ppm chlorine sanitizer was available in the bucket and third compartments of the 3-compartment sink.
-Mixing bowls were stored high on shelving units and the dough mixer was covered overnight.
-Operator mentioned that they had sanitized prep. surfaces upon opening today.
-Extra unscented bleach was purchased.
-A probe thermometer was available. Heating, cooling, and cold storage required temperatures and times were reviewed with the Person in Charge (Operator's Husband) and their son.
-Gas burner was removed from the food premises.
-Potentially hazardous buns were stored at or below 4 degrees C in the cooler.
The following must be done:
1. Contact a pest control company and implement a regular (monthly) pest control program. Provide a copy of your next pest control report to the district Environmental Health Officer of Fraser Health by November 16, 2017.
2. Monitor for signs of recent pest activity and keep up with pest control measures (cleaning, keeping doors closed, sealing entry points, and protecting food/food equipment from contamination).
3. Maintain a cooling log including the date, product name, and details of the cooling time and temperatures.
4. Do not store/display any potentially hazardous food (i.e. packaged potentially hazardous buns) at room temperature unless you have provided proof to the district Environmental Health Officer of Fraser Health that they are made from a standard recipe and are shelf stable via laboratory testing (pH below 4.6 and Water Activity below 0.85).
NOTE: FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018; A FOODSAFE level 1 refresher course and/or FOODSAFE Level 1 full course is required to re-validate FOODSAFE training (refer to www.FOODSAFE.ca for details). The Operator and at least one staff member on-site in the absence of the operator is required to maintain valid FOODSAFE/equivalent course training. |