INSPECTION REPORT Health Protection ABAI-BL8SC8

PREMISES NAME Valley Bakery		Tel: (604) 291-0674 Fax:
PREMISES ADDRESS 4058 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE January 27, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 03, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: Moderate (16-29) Total Score = 23

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Noted droppings located along the perimeter of the walls in the dry storage area, under baking tables and under baking equipment. Corrective Action(s): Clean up all droppings. Locate and seal entry points. Continue to maintain a high level of sanitation. Monitor for new activity and report to pest control technician. Follow all recommendations made by pest control technician. Violation Score: 9 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Noted pesticide spray bottles on site again. This was noted on the past three consecutive routine inspections. Correction order issued at time of inspection. Corrective Action(s): Discontinue use of the pesticide spray bottles. Remove pesticide spray bottle from the premises and do not return on site. Use only food grade food equipment for food preparation. Violation Score: 9 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: 1. Doors to both washrooms in the premises were open despite the signage to keep them closed 2. Light cover missing for one of the lights in the bakery area Corrective Action(s): 1. Keep doors to washrooms closed at all times or install self closing hinges/devices to automatically force the doors closed. 2. Replace light cover or obtain/install sleeves over the exposed lights. Violation Score: 5

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. Discussed roll cloths procedures. Adequate supply of roll cloths available. They are changed by the last staff that use it and laundered weekly by a professional service company. All coolers 4C or less (display case, walk in, upright reach in...etc) Freezers less than -18C All coolers/freezers equipped with thermometers and are on electronic monitoring systems. Premises does not do any hot holding for potentially hazardous foods. Overall general sanitation satisfactory. Bleach available on site. 4 step warewashing signage posted and drain plugs available. 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 for front service staff to use 100ppm. Reminded staff to keep all reusable wiping cloths stored in sanitizer solution to prevent microbial growth.