INSPECTION REPORT Health Protection JPAK-BDYPVA

PREMISES NAME Tracycakes Bakery Cafe		Tel: Fax:
PREMISES ADDRESS 101 - 2636 Montrose Ave Abbotsford, BC V2S 3T6		INSPECTION DATE July 11, 2019	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 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed a sanitizer spray bottle at dining area to be at 0 ppm chlorine and had vinegar in it. Vinegar is not an adequate sanitizer to be used at food premises. Adequate sanitizers include chlorine (100-200ppm) and QUAT (200 ppm). Several bottles in chlorine sanitizers present in the kitchen. Ensure to have a bottle at dining area. Corrective Action(s): Required operator to remove vinegar and use chlorine sanitizers present on site. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Bottom of the back screendoor still not repaired. Although no sign of pest infestation is noted at the time of inspection, all precautionary steps must be taken to ensure that pest entrance is prevented. Corrective Action(s): Required operator to fix the screendoor Date to be corrected by: July 18 2019 Violation Score: 3

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks Main Kitchen: All coolers at 4 C or lower; hot holding unit at 60 C or higher *Noted in the small prep cooler double stacking of food containers. Food stored in the top container measured to be at 5-6 C. Discussed with operator about double stacking.* High temperature dishwasher in good working order; detected 76.6 C at plate level after final rinse cycle Operator used cleaning cloth soaked in chlorine sanitizer to clean food contact surfaces Staff performed proper hand washing regularly, after each task Ice machine maintained in sanitary condition No sign of pests noted at the time of inspection Downstairs Storage: All coolers at 4 C or lower; all freezers at -18 C or lower No sign of pests noted at the time of inspection **Hand delivered permit fee letter; received permit fee of $150; Chq#1295**