INSPECTION REPORT Health Protection JCRH-CRFTE3

PREMISES NAME Valley Bakery		Tel: (604) 291-0674 Fax:
PREMISES ADDRESS 4058 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE May 2, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: - Shatterguard/cover missing from one light fixture over food preparation table Corrective Action(s): - Replace shatterguard/cover or replace bulbs with shatter resistant ones (tubes). To be corrected by: 09-May-2023 Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: - Minor amount of mouse droppings present on floor at back of premises where flour is stored. - A few fruit flies noted in premises Corrective Action(s): - Clean up droppings and disinfect surface. - Continue to monitor for further activity. If any additional droppings are noted, clean up promptly and disinfect area. Notify pest control technician of activity so that additional measures can be applied as applicable. Continue to follow all recommendations from pest control technician. - Ensure high level of sanitation is maintained and ensure sources of food and moisture are eliminated to control fruit flies. Have pest control technician apply control measures for flies if they persist. To be corrected by: 09-May-2023 Violation Score: 3

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

Comments

- Sanitation of premises and equipment was satisfactory. Operator reports cleaning schedule remains in place with floor swept daily and deep cleaned weekly. - Hot and cold running water supplied to sinks - Liquid soap and paper towel present at sinks for handwashing. - Coolers were operating at 4C or colder - Freezers were maintaining products frozen - Coolers and freezers are equipped with thermometers. Temperatures are monitored electronically and Operator receives notification if temperature is not within required range. - Dishes and utensils are washed manually in two compartment sink. Operator knowledgeable about manual dishwashing procedures - wash, rinse, sanitize, air dry. - Plugs/stoppers present to allow for sink compartments to be filled. Chlorine bleach present for sanitizing step. - In use wiping cloths kept in sanitizer solution - 200ppm chorine. - Sanitizer solution (200ppm chlorine) present in spray bottles. Note: Concentration in one bottle was >>200ppm chlorine. Diluted at time of inspection. Use test strips to verify concentration. - Staff washrooms maintained with liquid soap and paper towel. Doors to washrooms kept closed. - Dry storage area maintained with dry goods in pest proof bins or with bags tightly sealed. One exception noted which was corrected at time of inspection. - Pest control contract in place with service every 2 weeks. Operator reports service includes identifying and addressing any entrance points. Reviewed most recent report (19-Apr-2023). Rodent activity appears to have decreased. Report indicates no mice activity found. Continue to follow pest control measures including: - Maintaining a high level of sanitation. Ensure premises and equipment is thoroughly cleaned daily to remove potential food sources (ie. crumbs, spills, food residue). - Keep dry goods in pest proof containers with lids tightly in place. Keep bags of dry goods tightly sealed. - Keep floor clear to allow for cleaning and monitoring for pest activity - Continue to maintain contract for pest control service (bi-weekly). Follow recommendations of pest control technician. Keep copies of reports for review by EHO (if requested) - Corrected since previous inspection: Hopper to nut grinder (used for peanut brittle) has been replaced.