INSPECTION REPORT Health Protection JCHW-CWYS6C

PREMISES NAME Tasters Bakery		Tel: (604) 580-9668 Fax:
PREMISES ADDRESS 147 - 10090 152nd St Surrey, BC V3R 6N7		INSPECTION DATE October 26, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer by the back area was approximately 10ppm (faintly detectable on a chlorine test strip). Corrective Action(s): Bleach sanitizer must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach was added and tested at 200ppm at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handwash station did not have single use paper towels. Paper towel roll hanger was used to dry icing bags. Corrective Action(s): Handwash stations must be accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Paper towel roll was placed on the hanger at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of water was unlabelled. Corrective Action(s): Ensure all spray bottles are labelled to identify their contents to prevent accidental misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Back upright cooler was at 4C. -Prep cooler was at 3C (top and bottom). -Kitchen under counter cooler was at 3C. -Kitchen bakery cooler was at 4C. -Customer area coolers (two units) were at 4C. -Chest freezer was at -15C. -Customer area upright freezer was at -11C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -General food storage practices satisfactory - mixing scoops found stored inside ingredient container. -Facility serviced by a professional pest control operator monthly. -Back door kept closed at the time of inspection. -Minor evidence of pest infestation. Clean and sanitize affected areas and continue to monitor for activity and contact pest control services as needed. -FOODSAFE Level 1 valid until April 25, 2028. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.