INSPECTION REPORT Health Protection SMAW-BGAVUM

PREMISES NAME Tasters Bakery		Tel: (604) 580-9668 Fax:
PREMISES ADDRESS 147 - 10090 152nd St Surrey, BC V3R 6N7		INSPECTION DATE September 23, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A tray of egg tarts was displayed at room temperature. No time tracking. Internal temperature was 6 *C. If you wish to display egg tarts at room temperature, you MUST keep written records of how long each batch of egg tarts is left out. Moved to fridge. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A small cloud of flies is around the sink/grease trap area. Have grease trap serviced. Corrective Action(s): Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Grease trap requires maintenance. There is an extremely strong odor inthe grease trap area, and pooling dirty water which may be coming from the grease trap. Also the two compartment sink drains very slowly. Shop owner does not know when the grease trap was last serviced. Have grease trap professionally serviced; it should be serviced every 6 months. Corrective Action(s): Violation Score: 15

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # AHEN-ASXSLW of Nov-09-2017 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous food (hot dog buns, red bean buns, red bean pineapple buns, cream buns, milk custard buns, and egg tarts) were measured between 13 degrees C to 18.7 degrees C internally. The buns were initially observed stored at room temperature at 11 AM on a display table. Operator mentioned that they had baked the buns recently (within 2 hours), that they were still cooling, and moved them to the display cooler. This is a repeat violation over several routine inspections. . Note: food products were not time stamped and the food premises does not have health approval to use time as an ambient control and will not be given this as the conditions are not sanitary, rodent droppings were, present at the time of inspection, and it has not been addressed in the food safety plan. Correction: 1. Maintain a cooling log for the buns to monitor that buns cool from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours (a total of 6 hours). . 2. Ensure potentially hazardous food is stored and/or displayed at or below 4 degrees C. Do not store/display potentially hazardous food (i.e. food with moisture or water activity above 0.85, low acidity pH > 4.6, and protein that can support bacterial growth) at room temperature above 4 degrees C. . A CORRECTION ORDER WAS ISSUED. FAILURE TO COMPLY WILL RESULT IN THE ISSUANCE OF A VIOLATION TICKET AND/OR FURTHER ENFORCEMENT ACTION.

Comments

General premise sanitation is ok. Hand sinks stocked and working. Fridges are <4 *C. Dishwasher reached 71.4*C at plate.