INSPECTION REPORT Health Protection DSEA-ABJU9H

PREMISES NAME Maxim's Bakery (Burnaby)		Tel: (604) 438-2256 Fax:
PREMISES ADDRESS 161 - 4800 Kingsway Burnaby, BC V5H 4J2		INSPECTION DATE July 4, 2016	TIME SPENT 0.75 hours
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -Both the walk-in cooler and freezer are missing light covers. -Floor tiles around the hot holding and used tray area are broken/cracked Corrective Action(s): Obtain light covers for all exposed lights in the walk-in cooler and freezer units. Replace the broken floor tiles. Floors must be smooth and impervious to moisture to facilitate cleaning. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3 degrees C), top display cooler (2 degrees C), roll cake cooler (4C), bottom display cooler (2 degrees C), cake display cooler (4 degrees C) and white bun display cooler (-4 degrees C) measured < 4 degrees C =Walk-in freezer measured -10 degrees C =Upright hot holding unit measured 69 -73 degrees C. The machine was assisted internally with a bain marie on the bottom shelf =2 compartment sink with sink plugs available for manual dishwashing. Sanitizer solution stocked in the 2nd compartment at 100 ppm chlorine =Bleach sanitizer solution available at 100 ppm chlorine in buckets =General sanitation was satisfactory at the time of inspection =General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection. Previous pest reports indicate some pest activity. Ensure that all recommendations of the pest control report are followed through. =Staff hygiene was satisfactory at the time of inspection =FOODSAFE certified staff verified Potentially hazardous buns at room temperature are tracked and documented for the time they are taken out of the warmer. Any products left out for longer than 2 hours are discarded. note: greasy cardboard box used to store paper cups for buns. Do not reuse cardboard for storage; cardboard absorbs moisture and cannot be repeatedly cleaned. Obtain a food grade container

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-ABJU9H
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: audited spreadable margarine. Product meets transfat restrictions.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment