INSPECTION REPORT Health Protection JTUG-CGCNF9

PREMISES NAME Tracycakes Bakery Cafe		Tel: (604) 852-1904 Fax:
PREMISES ADDRESS 101 - 2636 Montrose Ave Abbotsford, BC V2S 3T6		INSPECTION DATE July 15, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tracy Dueck		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Spray bottle containing bleach solution inside kitchen is >200 ppm 2. Spray bottle containing vinegar water was found at front of house. Staff said vinegar water is used to clean and sanitize tables 3. Wiping cloths were found on the countertops at the front of house. Staff said wiping cloths were used to wipe tables. Bacteria will grow on wiping cloths, which can be transferred to food contact surfaces if they are not kept in an adequate sanitizing solution. Corrective Action(s): 1. Ensure spray bottle containing bleach solution is 100-200 ppm at all times. This can be done measuring 1 tsp bleach to 1 L water. Operator changed the bleach solution. 2. Do NOT use vinegar water to sanitize tables. It is not an approved sanitizer. Operator replaced vinegar water with 200 ppm bleach solution at time of inspection. 3. Ensure all wiping cloths are fully submerged inside 100-200 ppm bleach solution. Change the wiping cloths frequently when visibly soiled and the bleach solution at least every 2 hours. Operator submerged wiping cloths inside a bucket containing 200 ppm bleach solution. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Bags of sugar and flour are stored on the floor in the basement 2. Plastic containers without handles are used to scoop the dry ingredients (e.g. flour, sugar) Corrective Action(s): 1. Ensure all food products are stored at least 6 inches off the floor. This facilitates proper cleaning and minimizes the chance of pests contaminating the food 2. Use scoops with handles to scoop the dry ingredients to avoid possible hand contamination with the food product **Date to be corrected by: TODAY Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: 3-4 ants observed on the ground by the kitchen back door Corrective Action(s): Ensure to clean floors including hard to reach areas (e.g. behind equipment) thoroughly. Consult with a pest control company for strategies on ant control **Date to be corrected by: 1 week Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Kitchen is missing 4 ceiling tiles. Operator said the air conditioning unit was not working and is getting repaired, which was why the ceiling tiles were removed Corrective Action(s): Ensure there are no missing ceiling tiles in the kitchen to reduce the likelihood of pests entering the premises **Date to be corrected by: 1 month Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were noted: Administrative - Permit to operate is posted in a conspicuous location - Operator and staff on duty have FOODSAFE Level 1 Handwash stations and employee hygiene - All handwash stations are unobstructed - All handwash stations are supplied with hot and cold running water, liquid soap, and paper towels - Employees demonstrated excellent personal hygiene practices. - Employees wash their hands frequently Temperatures of coolers, freezers, and hot holding units - All coolers are 4C and below - All freezers are -18C and below - No hot holding units in use at the time of inspection Sanitation - Temperature of the high temperature dishwasher reached 74.9C at the plate level (final rinse cycle) - Ventilation hoods are kept in a sanitary condition - All equipment is made of food grade material and kept in good working order - General sanitation of the facility is satisfactory, though recommend a thorough cleaning in hard to reach areas, especially by the back door Storage - Cleaning agents are clearly labelled and stored separately - Food products are stored at least 6 inches off the ground in the kitchen. - Dry storage area is organized Additional comments - Floors are smooth, non-absorbent and easy to clean - Thermometers are in good working order - Thermometers are present inside every cooler and freezer - Washrooms available for customers have hot and cold running water, liquid soap, and paper towels