INSPECTION REPORT Health Protection YTAN-C4NUGJ

PREMISES NAME Lemon Bakery Ltd.		Tel: (604) 576-1849 Fax:
PREMISES ADDRESS 102 - 20108 Fraser Hwy Langley, BC V3A 4E5		INSPECTION DATE July 6, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Barbara Butterfield		NEXT INSPECTION DATE 6 Months
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: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Soup held in soup warmer was measured to be at 45C. Staff had forgotten to turn on the warmer. Corrective Action(s): Staff stated soup was cooked on stovetop less than 2 hours prior to time of inspection; staff began reheating soup on stovetop at time of inspection. Ensure to reheat soup to boiling temperature (100C), then hold in PREHEATED soup warmer at 60C or hotter. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer solution in bucket was tested at <50ppm. Quats sanitizer solution in spray bottle was tested at >400ppm. Corrective Action(s): Ensure to follow proper mixing instructions on label for use as a food-contact surface sanitizer. Staff prepared fresh solution at time of inspection; 200 ppm Quats detected. Violation Score: 5

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

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

Comments

- Hand washing sinks properly supplied with hot and cold running water, liquid soap, and paper towels. - Quat-based sanitizer available for sanitizing food-contact surfaces. *Ensure to follow mixing instructions on manufacturer's label. - High-temperature dishwasher reached 71C at the dish surface during sanitizing rinse cycle. Good. - Coolers were measured at 4C or colder - Freezer measured at colder than -18C. - Reviewed hot-holding procedures at time of inspection. *Ensure to preheat hot-holding unit prior to using to hold preheated food. - Food storage practices satisfactory - Equipment maintained in sanitary conditions - General sanitation excellent - No signs of pest activity noted at time of inspection