Fraser Health Authority



INSPECTION REPORT
Health Protection
AFOK-B78QQH
PREMISES NAME
Maxim's Bakery (Surrey)		Tel: (604) 634-0323
Fax: (604) 634-0322
PREMISES ADDRESS
1060 - 10153 King George Blvd
Surrey, BC V3R 2W1		INSPECTION DATE
December 7, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Timothy Tse		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine inspection conducted and the following were noted at the time of inspection:
All cooler units at 4C and equipped with thermometers.
Hot holding for steam buns was at least 60C.
Time tracking in place for potentially hazardous food products held at room temperature for a maximum of 2 hours.
Freezer units at -18C.
Food items stored at least 6 inches off the ground and properly covered.
No pest activity noted.
2 compartment sink available. 1 of the compartment was filled with a 100ppm chlorine solution.
Wiping rags stored in a 100ppm chlorine solution.
Hand washing stations in the front and back kitchen satisfactory.
Liquid pasteurized eggs used as egg wash
Whole raw eggs used for egg tart products. Provided BCCDC Guideline for Pooling Eggs Safety. Ensure to use a probe thermometer to measure internal cooking temperature for all food products that contain raw eggs. Infrared thermometer only provides a surface temperature and is not to be used to measure cooking temperature. An internal cooking temperature of 84C was measured for a batch of egg tarts that were prepared from the oven.