INSPECTION REPORT Health Protection AKWN-B4KPEW

PREMISES NAME Pink Ribbon Bakery		Tel: (604) 837-4025 Fax:
PREMISES ADDRESS 103 - 306 6th St New Westminster, BC V3L 3A6		INSPECTION DATE September 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sheila Comer		NEXT INSPECTION DATE 12 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towels not available at hand sink for food preparation area. Cloth towel was provided for food handlers. Corrective Action(s): Please ensure paper towels are always available at all hand sinks for staff to dry hands after handwashing. Cloth towels are not acceptable. Please discontinue using the cloth towel. Premise was out of extra paper towel rolls at time of inspection but paper napkins were available. Instructed operator to place a stack of paper napkins by the hand sink as a temporary measure until paper towels can be provided. Operator corrected at time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezer was -18 degrees Celsius. Food storage practices are good. General sanitation is satisfactory. Food handler hygiene appeared satisfactory. Hand sink in washroom was stocked with liquid soap and paper towels. Food preparation area hand sink was stocked with liquid soap. All sinks equipped with hot and cold running water. High temperature dishwasher had a final rinse of at least 71.3 degrees Celsius (as per min/max thermometer). Discussed with operator to ensure the longer dishwashing cycle is used to ensure adequate sanitizing cycle. Bleach sanitizer: 200ppm chlorine. Discussed with operator to ensure bleach sanitizer is used all the time for disinfecting work surfaces. Note: Operator has misplaced their food safety plan. Discussed with operator about finding and keeping the food safety plan in the premise, otherwise the plan will need to be re-written.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B4KPEW
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cake mixes. No compliance issues noted.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment