INSPECTION REPORT Health Protection ABAI-AZRQEK

PREMISES NAME Valley Bakery		Tel: (604) 291-0674 Fax:
PREMISES ADDRESS 4058 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE June 15, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Noted edges of sheeter in the back area fraying. Corrective Action(s): Cut off fraying edges from the sheeter so that they do not get into the foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Noted some mouse droppings in the dry storage area, along the perimeter of the walls and under pallats. Corrective Action(s): Clean up all droppings. Locate and seal entry points. Keep back door closed. Monitor for new activity and obtain the services professional pest control company if new activity is noted. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Noted back door open at time of inspection. No deliveries were being received at time of inspection. Corrective Action(s): Keep back door closed or obtain a screen to prevent the entry of pests. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted garden spray equipment being used. Staff said it is to spray the sponge cake and is only intended for this purpose (ie. never had chemicals stored in it). This equipment is not food grade. Corrective Action(s): Do not use garden spray equipment for food preparation. Obtain proper food grade equipment that does not leach chemicals and is intended to be washed/sanitized for food preparation. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with soap, single use method of hand drying (ie. roll cloth or paper towel), hot and cold running water. All coolers 4C or less (display case, walk in, upright reach in...etc) Freezers - 12C to -19C (Ensure all frozen potentially hazardous foods are stored at -18C or less) Premises does not do any hot holding for potentially hazardous foods. Reviewed cooling process for sausage rolls. Rolls are cooked then cooled on trays on multi tier racks at room temperature for about 1 hour then transferred to walk in cooler. No concerns. Ensure foods are cooled to approx 20C within 2 hours at room temperature then from 20C to 4C within 4 hours in the cooler. Sausage rolls are sold in display cooler unit. Overall general sanitation satisfactory. All lights in food preparation areas had covers. Bleach available on site. 4 step warewashing signage posted and drain plugs available. Reviewed manual ware washing procedures with staff. Ensure food equipment is washed with soap/detergent, rinsed with clean water, sanitized for 2 minutes in 100ppm chlorine sanitizer solution then air dried. Chlorine sanitizer in container with cloths submerged 100ppm. Staff washroom doors were closed at time of inspection.