INSPECTION REPORT Health Protection JKWK-BRQSCZ

PREMISES NAME COBS Bread (Mission)		Tel: (604) 814-2507 Fax:
PREMISES ADDRESS 219 - 32530 Lougheed Hwy Mission, BC V2V 1A5		INSPECTION DATE July 21, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Robekah Weingautuer		NEXT INSPECTION DATE 5 Months
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed bags of flour stored directly on the floor. This can lead to contamination of the food source. Corrective Action(s): Do not store food products directly on the floor. Store food at least 15 cm above the ground on dedicated shelving. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Flies and mosquitoes were observed in kitchen area. A pest control program is in place to reduce the presence of pest. Corrective Action(s): Monitor for pest activity and follow pest control plan. Contact pest control company for service. Ensure pest traps are cleaned and replaced as needed. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 2 compartment sink sanitizer dispenser was not working at the time of inspection. Less than 100 ppm quat sanitizer was detected. Corrective Action(s): Ensure sanitizer dispenser is working correctly. Test solution for adequate sanitizer levels daily. 200 to 400 ppm quat sanitizer is required. Violation Score: 3

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

Comments

Premise overall is sanitary. Pest control company in use. Hot and cold water available. Hand washing sinks have liquid soap, paper towels and running water. 200 to 400 ppm quat sanitizer in use. 2 compartment sink in use. Bleach is available for sanitization as well. Staff demonstrate good personal hygiene. Equipment are in good working order and cleaned and sanitized after use. Linens are laundered off site. Temperature monitoring and logs in use with holding units. Holding units: Stand up freezer -15.8C to -17.6C berries, stand up cooler stand up cooler at 4.2 to 6C mushrooms and cheese This unit currently undergoing defrost cycle. Ensure cooler reaches 4C or below within 2 hours. Note: Ensure to post up health` Permit in a visible location. Covid Safety Plan in use and available on site for review. Recommendations: -Ensure to inspect and discard any damaged cans of food. Damaged cans may be contaminated or allow growth of pathogens. -Ensure kitchen is cleaned up of baking ingredients at the end of the shift as per sanitation schedule.