INSPECTION REPORT Health Protection CPAK-C6VSG2

PREMISES NAME Tishin Bakery		Tel: (604) 944-6664 Fax:
PREMISES ADDRESS 30 - 2755 Lougheed Hwy Port Coquitlam, BC V3B 5Y9		INSPECTION DATE September 14, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE September 28, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution for prep surface disinfection not available at the time of the inspection. Operator was advised to prepare 200ppm chlorine solution and have all prep surfaces sanitized using the solution. Corrective Action(s): Ensure to have 200ppm chlorine (1/2 tsp bleach per 1L water) available at all times. All prep surfaces should be sanitized prior to initiating any food prep in the morning, after each possible contamination and every 2 hours during operation. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Accumulation of grease/oil build up observed by the stove. A major cleaning is required for the entire processing room, especially the following areas: - by the stove - by the dishwashing sink - around dough mixer - along the oven Corrective Action(s): Ensure to have the entire processing room cleaned. Declutter and remove any unnecessary items. All dirty pots/tools should be placed in the dishwashing sink, NOT in the storage/prep area as discussed at the time of the inspection. Violation Score: 9

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

Comments

Routine inspection conducted: - Handwash station at front/processing room adequately supplied with liquid soap, paper towels and hot/cold running water. - Coolers operating under 4'C; freezers operating at -18'C. - Bleach available for manual warewashing. - No evidence of pest activity observed. NOTE: Frothy white dessert soup products require a proper label as discussed at the time of the inspection. Any food products prepared/packaged/offered for sale at the facility should have a label containing the following information- Common name, Net amount/quantity, List of ingredients, Best before/Packed on date and Name and contact information (phone number/website) of the facility. Follow-up inspection to be conducted on Tuesday, Sep 28, 2021. Please contact the health inspector for any questions or concerns.