INSPECTION REPORT Health Protection ABAI-B9CTQE

PREMISES NAME Valley Bakery		Tel: (604) 291-0674 Fax:
PREMISES ADDRESS 4058 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE February 13, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 19, 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: Moderate (16-29) Total Score = 25

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Noted washroom door in back of bakery open at time of inspection. Door opens across dry storage for flour. No concerns with washroom door opening off the side of the decorating area. Corrective Action(s): Operator to install self closing hinges/device on staff washroom door. To be completed within 1 month. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Noted mouse droppings along the perimeter of the walls, under work tables and pallets. Operator confirmed that the weekly power washing was done on Saturday and another one will be done on Saturday. Corrective Action(s): Do a thorough cleaning in the above noted areas. Continue to monitor for new activity. Increase pest control frequency from once a month to once every two weeks. Report new activity to pest control technician. Locate and seal all entry points. Maintain a high level of sanitation. Follow all recommendations made by pest control technician. Ensure food equipment and food contact surfaces are sanitized at the start of each day. A follow up inspection will be conducted on Feb 19th. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: General sanitation satisfactory, however more attention is needed along the perimeter of the walls (food debris and droppings noted) and under large heavy equipment such as tables, coolers, pallets..etc Corrective Action(s): Do a thorough cleaning in the above noted areas. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted garden spray equipment being used to apply water to cakes. This was noted on the previous report. Corrective Action(s): Although this equipment has never been used for chemicals, the equipment is not designed/intended for food preparation and may not be food grade. Operator to look into appropriate food grade spray containers. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer available for sausage rolls. Corrective Action(s): Obtain a proper refrigerator thermometer to monitor the temperature of the sausage rolls. Violation Score: 1

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 - 15C 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. 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.