INSPECTION REPORT Health Protection FEMI-C93RZ7

PREMISES NAME Sahand Bakery		Tel: (778) 785-3939 Fax: (778) 355-6282
PREMISES ADDRESS 288 - 1175 Johnson St Coquitlam, BC V3B 7K1		INSPECTION DATE November 24, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Salim Moshtagh		NEXT INSPECTION DATE December 15, 2021
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 203 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooling process described by the operator is not acceptable. Correction: Cool down foods by using ice water bath, small portion or ice wand. Fan is not adequate. Revise the Food Safety plan and submit. Code 206 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Temp of rice <60 oC - Correction: Operator stated that the rice was there just for one hour- reheat to 74oC and keep it hot at=> 60 oC. Code 301 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dishes are piled in both sink. Correction: For manual dishwashing follow the proper 4 steps- wash (hot water and detergent)- Rinse (clean water)- Sanitize ( soak in a bleach solution or other sanitizer for at least 2 minute- Air dry -Provide a mobile cart and store all dirty dishware until you are ready to wash Code 302 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dirty cloth note on counter and other area. Correction: All wiping cloths to be washed and store in bucket of sanitizer at all time during operation. Code 402 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Noted staff are not washing hands during food handling or after changing gloves. Correction: Food handlers to wash hands after any contamination and change gloves (wash hands before changing gloves) Code 302 noted on Follow-Up inspection # FEMI-C8GQDE of Nov-05-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Manual dishwashing with 2 compartment sink- the process describe by the operator was in correct. Correction: Set up for dishwashing is not proper. Follow the 4 steps of dishwashing 1. Wash 2. Rinse 3. Sanitize 4. Air dry

Comments

- 3 Compartment Sink is installed and domestic dishwasher is removed. Dry rack is installed above the 3 compartment sink. -Facility is more organized and sanitation is improved. -Remove any items that are not used in daily operation of the facility. -Re organize the back and do not cut, grind or prepare kebab at the back of the facility due to : no hand wash sink, in front of washroom and too far from fridges. - Submit a revised plan with all changes ( draw on paper on scale and with label)- Send via email to the area inspector (fatemeh.emami@fraserhealth.ca) No later then Nov by Nov 30-2021. * Self closing door for washroom still is a concern. Last extension of time for follow up, no more time all has to be done prior to the follow up inspection on Dec 15-2021.