INSPECTION REPORT Health Protection FEMI-C8GQDE

PREMISES NAME Sahand Bakery		Tel: (778) 785-3939 Fax: (778) 355-6282
PREMISES ADDRESS 288 - 1175 Johnson St Coquitlam, BC V3B 7K1		INSPECTION DATE November 5, 2021	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Salim Moshtagh		NEXT INSPECTION DATE November 22, 2021
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Manual dishwashing with 2 compartment sink- the process describe by the operator was in correct. Corrective Action(s): Set up for dishwashing is not proper. Follow the 4 steps of dishwashing 1. Wash 2. Rinse 3. Sanitize 4. Air dry Violation Score: 5

Non-Critical Hazards: Total Number: 5

208 - Foods obtained from unapproved sources [s. 11] Observation: Home made olive noted in cooler- one staff admitted that she made it at home. Corrective Action(s): Remove home made olive from sale. Violation Score: 3 209 - Food not protected from contamination [s. 12(a)] Observation: -Noted disposable food buckets are used to store other food products-food container was not clean. . Corrective Action(s): Store food products in clean food grade container/topper ware Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mixed of fruit flies and house flies still noted. Corrective Action(s): Consult with a pest control professional to eradicate the problem - Increase the frequency and intensity of cleaning to aid with the issue. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Bleach solution in spray bottles are without label. Corrective Action(s): Label the spray bottle (bleach solution) Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Some changes are made to the original floor plan - 3 compartment sink is changed to 2 compartment sink Corrective Action(s): - Any changes to the floor plan requires approval from related agency and health Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # 252001 of Apr-26-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sangak bread dough making machine is very dirty. Operator reports it was last used two days ago. Correction: Ensure staff completely disassemble and sanitize equipment after use, to prevent pathogen growth. Date to be corrected by: Immediately Correction: Code 401 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: No hand sink available for hand washing at time of visit. Correction: Designate a sink for hand washing and make sure it is available for handwashing at all time. Code 203 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Food not cooled in an acceptable manner [s. 12(a)] Observation: Cooling process described by the operator is not acceptable. Correction: Cool down foods by using ice water bath, small portion or ice wand. Fan is not adequate. Revise the Food Safety plan and submit. Code 206 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Temp of rice <60 oC - Correction: Operator stated that the rice was there just for one hour- reheat to 74oC and keep it hot at=> 60 oC. Code 301 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Dishes are piled in both sink. Correction: For manual dishwashing follow the proper 4 steps- wash (hot water and detergent)- Rinse (clean water)- Sanitize ( soak in a bleach solution or other sanitizer for at least 2 minute- Air dry -Provide a mobile cart and store all dirty dishware until you are ready to wash Code 302 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dirty cloth note on counter and other area. Correction: All wiping cloths to be washed and store in bucket of sanitizer at all time during operation. Code 402 noted on Routine inspection # FEMI-C8ESMY of Nov-03-2021 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Noted staff are not washing hands during food handling or after changing gloves. Correction: Food handlers to wash hands after any contamination and change gloves (wash hands before changing gloves)

Comments

- Good improvement with cleaning. -Closure order is lifted with conditions that are discussed via email. Operator requested two weeks to comply with those requirement. Explained all deficiencies a couple times (time spent) *Only baking (flat bread) and kebab- all other foods are to be removed from the menu. *Discussed lack of proper set up for manual dishwashing sinks. Minimum a 3 compartment sinks deep enough is required with proper drying rack to air dry dishware. *Meat grinding and meat cutting done in the back on top of deep freezer in front of washroom- the process is not hygienic *Ensure to have a bucket of bleach solution for each food preparation area with clean wiping rags soak in that solution *Clean and organize deep freezers *Ensure to monitor temp of coolers and record in a log sheet. *Submit a drawing re:changes to comply with dishwashing and food handling in the back * washroom does not have a proper door. -Temp of all coolers and freezers are satisfactory (<4 oC and < -18 oC) - paper towel and liquid soap in dispenser are available at one of the two compartment sink -thermometers are provided at cooler -