INSPECTION REPORT Health Protection AHEN-ASXSLW

PREMISES NAME Tasters Bakery		Tel: (604) 580-9668 Fax:
PREMISES ADDRESS 147 - 10090 152nd St Surrey, BC V3R 6N7		INSPECTION DATE November 9, 2017	TIME SPENT 2.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 10, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Issue Correction Order	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

205 - 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. Corrective Action(s): 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. Violation Score: 15

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in a few corners of the bakery (corner next to the cupboards, corner near the door leading into the kitchen, and corner near the four door cooler), two wooden pallets, above a mechanical trap, and in an empty storage bin. All food equipment present on the lower shelves was rewashed and sanitized at the time of inspection. Food was covered in storage areas. Corrective Action(s): 1. Clean all affected areas with bleach water to remove the rodent droppings TODAY. Monitor for signs of recent pest activity each day and keep up with daily cleaning. 2. Cover all food contact surfaces (dough mixer bowls, metal containers, mixing utensils) overnight to protect them from contamination. Ensure all dry food is kept stored in containers with tight fitting lids in storage areas. Effective immediately. 3. Use 100 ppm bleach water to sanitize all prep. surfaces each morning prior to preparation and then immediately after each use. Effective immediately. 4. Ensure a pest control company professional provides pest control services by November 13, 2017 and provide a copy of their pest control report to the district E.H.O. of Fraser Health. Keep up with a monthly pest control program as a minimum and provide copies of the pest control reports. 5. Seal all entry points, keep the doors closed, and remove any extra items to declutter the premises to prevent entrance/harborage of pests. Effective immediately. Violation Score: 9 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: A gas burner with a tank was stored near the shelving unit without ventilation and the operator mentioned that they use it to make their personal lunch. Corrective Action(s): Remove the gas burner and tank from the food premises today. Violation Score: 1 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: A probe thermometer was not available at the time of inspection. Corrective Action(s): Purchase a probe thermometer immediately. As the operator, you are required to ensure that the following is met: -Potentially hazardous food is cooled from 60 degrees C to 20 degrees C internally within 2 hours and 20 degrees C to 4 degrees C internally within 4 hours. -Baked potentially hazardous food is heated to at least 74 degrees C internally within 2 hours. -Cold potentially hazardous food is stored and/or displayed at or below 4 degrees C internally. Violation Score: 1

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

Comments

Handsinks were adequately supplied. Coolers were at or below 4 degrees C. Freezer temperatures were satisfactory. 100 ppm chlorine sanitizer was available in the bucket and 3-compartment sink. *NOTE: Operator is to purchase a second stock bottle of unscented bleach water as the first bottle currently in use is below half way full. Dishwasher final rinse temperature was 73 degrees C (71 degrees C or hotter) internally at the plate. Weather-strips were intact at the doors. A follow up inspection will be conducted tomorrow morning at 10 AM. *Ensure that you comply with all of the corrective action noted on this inspection report and the corrective action noted on the Correction ORDER.