INSPECTION REPORT Health Protection DSOG-BD2TNX

PREMISES NAME Stone Oven Bakery		Tel: (778) 293-0015 Fax:
PREMISES ADDRESS 13920 104th Ave Surrey, BC V3T 1X2		INSPECTION DATE June 11, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Iqbal Aminzai		NEXT INSPECTION DATE June 17, 2019
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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer in spray bottle measured at 0ppm chlorine concentration. Corrective Action(s): The operator prepared new surface sanitizer at 100ppm chlorine concentration. Ensure to change out the sanitizer regularly to maintain effectiveness. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: 1) Significant fruit fly activity underneath the main handwashing station. 2) One sticky trap near the handwashing station is completely soiled with fruit flies. Corrective Action(s): Install more sticky traps to control fruit flies and regularly change out the traps. Disinfect and sanitize the areas with proper sanitizer. This area will be verified during the next follow up inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Significant amount of settled flour on the floors and on equipment (ie sanitizer spray bottles). Corrective Action(s): Clean the floors throughout the kitchen and implement a regular cleaning schedule. Rewash the surface sanitizer spray bottles.

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

Comments

- General sanitation needs improvement. - Handwashing station (back) supplied with cold/hot running water, soap, and paper towels. - Two compartment sink available for manual dishwashing. Chlorine sanitizer available. - Dry storage area has adequate space and wire racks. Dry food items must be stored min 15cm (6inches) off the floor. This will be checked during the next routine inspection. - The operator implements own pest control management system. If pest activity persists, a professional pest control company may be required for pest management. - FOODSAFE trained staff on duty. Temperature control: - All coolers: < or = 4C - All freezers: < or = -18C - Thermometers available inside all refrigeration units.