INSPECTION REPORT Health Protection AKWN-AR8UDK

PREMISES NAME Pink Ribbon Bakery		Tel: (604) 837-4025 Fax:
PREMISES ADDRESS 103 - 306 6th St New Westminster, BC V3L 3A6		INSPECTION DATE September 15, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Sheila Comer		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 = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): New, unused plastic clamshell cupcake containers stored in staff washroom. Corrective Action(s): Do not store food containers in the washroom to prevent contamination. Staff moved the boxes out of the washroom at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: Health permit not posted in a conspicuous location. Corrective Action(s): Health permit needs to be posted in a conspicuous location with the valid permit decal. If permit has been lost or damaged, please contact the undersigned for a replacement. Date to be corrected: September 18, 2017 Violation Score: 1

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

Code 205 noted on Follow-Up inspection # 213786 of Oct-28-2014 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Display case observed @ 12 deg. C & cupcakes with cream cheese icing observed in unit. Cupcakes removed. Also observed a thick layer of ice - machine may not be defrosting causing ice build-up & preventing cold-air circulation. Correction Date: Oct 31/14) Code 205 noted on Routine inspection # 215823 of Sep-25-2014 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Display case observed at 11.9-13.6 C internal temp. Potentially hazardous foods discarded (cupcakes w/cream cheese icing) & other non-PHF items re-located. Repair unit. Date to be corrected by: Sept. 29/14) Code 302 noted on Routine inspection # 215823 of Sep-25-2014 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (No bleach or alternative approved sanitizer on-site. Obtain bleach & prepare sanitizer @ 100ppm Cl. Date to be completed by: Today) Code 205 noted on Follow-Up inspection # 215899 of Oct-03-2014 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] (Display case not maintaining foods @ 4 C or below. Probed cupcake @ 17.8 C. Discarded PHF cupcakes. Do not re-stock unit w/ PHFs (ie cream cheese icing) until re-inspection by inspector verifies cooler is working as required. Date to be corrected by: Oct 08/14,) Code 301 noted on Routine inspection # 214311 of Mar-25-2015 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (Sanitizing solution measured 0ppm chlorine bleach only use bottles not used for other chemical storage. Corrected- Sanitizing solution in bucket measured 200ppm. Please keep Food Safety Plan & Sanitation Plan onsite. Corrected during inspection. )

Comments

General observations: Cooler and refrigerator were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Food storage practices are generally good. Storage areas are organized. Hand sinks stocked with liquid soap and paper towels. All sinks equipped with hot and cold running water. Bleach sanitizer (spray bottle) was in excess of 200ppm. Discussed with staff that the current bleach sanitizer concentration is more than necessary for its intended use (i.e. sanitizing food contact surfaces). The recommended concentration is 1 oz of bleach per 4 litres of water. Also advised staff that bleach spray bottle should be labelled. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius (as per thermal label). General sanitation is satisfactory. Chemicals are stored in a safe manner. No signs of pests.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-AR8UDK
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: 0.17 hour Specific comments: Reviewed product information for vegetable oil and cake mix.
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