Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAI-AW7VQN
PREMISES NAME
Valley Bakery		Tel: (604) 291-0674
Fax:
PREMISES ADDRESS
4058 Hastings St
Burnaby, BC V5C 2H9		INSPECTION DATE
February 21, 2018		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
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

All hand wash stations were fully equipped with soap, single use method of hand drying (ie. roll cloth or paper towel), hot and cold running water.
Discussed roll cloths procedures with operator. Adequate supply of roll cloths available. They are changed by the last staff that use it and laundered weekly by a professional service company.
All coolers 4C or less (display case, walk in, upright reach in...etc)
Freezers less than -18C
All coolers/freezers equipped with thermometers that are on electronic monitoring systems.
Premises does not do any hot holding for potentially hazardous foods.
General sanitation satisfactory. No obvious sign of pest activity noted. Back door was closed at time of inspection.
Pressure washers on site. Used for weekly 'deep cleaning' of the bakery area.
Dry storage area well maintained.
All lights in food preparation areas had covers.
Bleach available on site. Staff in decorating area was sanitizing food counters at end of production at time of inspection.
4 step warewashing signage posted and drain plugs available. Ensure food equipment is washed with soap/detergent, rinsed with clean water, sanitized for 2 minutes in 100ppm chlorine sanitizer solution then air dried.
Chlorine sanitizer in container for front service staff to use 100ppm. Reminded staff to keep all reusable wiping cloths stored in sanitizer solution to prevent microbial growth.
** Noted doors to both the washrooms open at time of inspection. Washroom across staff room opens slightly adjacent to end of the food preparation counter where wrapper is located. Washroom at the end of the bakery has a double door but both were open. Keep washroom doors closed as much as possible or install a self closing hinge**