INSPECTION REPORT Health Protection DKAL-BYBNZH

PREMISES NAME Tasters Bakery		Tel: (604) 580-9668 Fax:
PREMISES ADDRESS 147 - 10090 152nd St Surrey, BC V3R 6N7		INSPECTION DATE February 16, 2021	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 02, 2021
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 55

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Stacks of plastic containers were found in the preparation cooler inserts. Corrective Action(s): The operator removed the stacked containers at the time of inspection. Cooler inserts can only cool food effectively when food is stored inside the inserts below the marked line. Overstacking does not allow proper cooling and can promote pathogen growth and/or toxin accumulation that can lead to foodborne illness. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): There was no sanitizer available in any food preparation area. Corrective Action(s): Operator made 2 containers of 200 ppm bleach solution and the counters were sanitized at the time of inspection. Ensure sanitizer is ALWAYS available and in use during food preparation. Food contact surfaces must be washed and sanitized after each use or every 2 hours to prevent the growth of pathogens and/or accumulation of toxins that can lead to foodborne illness. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Two out of the three hand sinks had broken soap dispensers. Corrective Action(s): Operator purchased two new bottles of soap at the time of inspection to adequately equip the hand sinks. Ensure all handwashing stations are equipped with hot/cold running water, liquid soap, and disposable paper towels. Violation Score: 15 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Employees were not seen washing their hands properly at multiple occasions. Wetting hands is not considered proper hand washing. Corrective Action(s): Employees were told to wash their hands again using soap at the time of the inspection. Improper handwashing can lead to spread of pathogens and cause foodborne illness. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Visibly dirty or soiled washcloths/rags were found sitting on counters all around the facility. 2) Cups and bowls (used as scoops) were stored inside dry ingredient bins. Corrective Action(s): 1) Operator moved all of the soiled rags into sanitizer containers at the time of inspection. Ensure used washcloths are stored in sanitizer or put in laundry after each use. When stored on counters at room temperature, soiled washcloths can promote pathogen growth and accumulate toxins that can cross contaminate food contact surfaces. 2) Remove all of the cups and bowls that are being used as scoops from dry ingredient bins. Handling bowls/cups inside bins can cross contaminate food through the food handler. Ensure scoops are stored outside of the bins in clean containers or hung up on stands to prevent contamination. Date to be corrected by: March 2, 2021 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Cooler handles, cooler door seals, hard to reach areas behind equipment, cooler shelves, and the retail display area were in poor sanitary condition. Build up of food debris and grease was noted all around the facility. Corrective Action(s): Do a thorough cleaning of the faciliy. Develop a cleaning log to monitor deep cleaning and ensure the facility is maintained in good sanitary condition. Date to be corrected by: March 2, 2021. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: A chest freezer near the back of the kitchen had a broken cover. Mould growth was noted along the broken edges on the inside of the freezer. Corrective Action(s): Operator informed that a new freezer has been ordered and will arrive sometime in the next week. Ensure the broken cover is cleaned and disinfected frequently until replaced to prevent contamination of the food. Date to be corrected by: February 26, 2021 Violation Score: 9

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

Comments

Routine inspection of the food premises conducted. Temperatures: - Stand-up cooler: 3C - Stand-up freezer: -18C - Display cooler 1: 2C - Display cooler 2: 4C - Preparation cooler: 4C - Glass sliding door cooler: 3C All units are equipped with accurate thermometers. Sanitation: - 2-compartment sink was equipped with functional drain plugs. - High temperature dishwasher achieved 71C at the dish surface after the final rinse cycle. - Household bleach was available on site. Sanitizer solution was made during the inspection. *see violation above* - Staff washroom was in satisfactory sanitary condition. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Pest proof bins are used for dry ingredient storage. NOTE: Reorganize the storage in the staff washroom area to ensure the floor was can be thoroughly cleaned and disinfected. Handling and Hygiene: - Staff need to improve their personal hygiene. Practice proper hand washing and ensure hand washing sinks are adequately equipped. *see violation above* - Sponge/moon cakes are cooled for 30 minutes at room temperature and then moved to the display coolers. Administration: - Operator has a valid FOODSAFE level 1 certification. - Permit is posted. NOTE: Sanitation logs should be maintained for the whole facility the records should be available on site for review. COVID-19 Safety: - BCCDC signage is posted at the front entrance. - Masks are mandatory. Signs are posted. - Ground markings in place to allow for crowd control. - Hand sanitizers are available and accessible. - COVID-19 safety plan is available and posted on their website.