INSPECTION REPORT Health Protection JCRH-BM7U74

PREMISES NAME Mediterranean Bakery		Tel: (604) 451-5577 Fax: (604) 451-5567
PREMISES ADDRESS 101 - 4713 Byrne Rd Burnaby, BC V5J 3H6		INSPECTION DATE February 27, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mediterranean Bakery Inc		NEXT INSPECTION DATE 4 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Knives used for cutting sandwiches stored between counter and sandwich prep cooler. This is not a sanitary location. [Repeat violation] Corrective Action(s): - Re-wash and sanitize knives and store knives in a sanitary location. Staff reported knives will be stored in a clean insert. - Ensure knives are cleaned and sanitized (or replaced with clean, sanitized knives) every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Flour noted on shelving and caked on to the exterior of dry goods bins and mixers. - Unsealed wood present in walk-in cooler and slight mould growth noted on unsealed wood. Unsealed wood is not a suitable surface in a food premises as it is absorbent and not easily cleanable. Corrective Action(s): - Thoroughly clean areas noted above to remove food debris. Ensure areas are cleaned frequently enough to prevent build up. - Seal wood or remove from walk-in cooler. [Correction date: 1 week] Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Plastic lids on dry goods bins are cracked/damaged. This can present a risk of foreign materials (plastic) entering the food. Additionally, due to the openings/gaps, the food is not fully protected from contamination. Corrective Action(s): - Replace all lids that are damaged/cracked. Ensure lids are tight fitting. [Correction date: 1 week] Violation Score: 3

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

Comments

- Hot and cold running water, liquid soap and paper towel supplied to handsink in front service area, to warewashing sinks, and to staff washroom. - Coolers were operating at acceptable temperatures (4C or colder): - Walk-in cooler 4C - Sandwich prep cooler 3C - Beverage display cooler 4C - Sandwich display cooler 3C - Thermometers present in coolers - Walk-in freezer -12C - Hot holding unit keeping hot foods at >60C. Sausage roll 62C (surface) - Bleach sanitizer solution present in spray bottle. Concentration measured 200ppm chlorine. - Reviewed cleaning and sanitizing procedures for slicer. Staff reported slicer is used in the morning and cleaned and sanitized at the end of the day. If the slicer is used again during the day, it is cleaned and sanitized prior to use. This is acceptable. Reminder: For food equipment in use throughout the day must be cleaned and sanitized at least every 4 hours. - Bleach present for manual warewashing sanitizing step. Reviewed clean in place procedures for large food equipment (eg. mixer bowls) with staff - Wash, rinse, sanitize, air dry. - No signs of pest activity at the time of the inspection. - One staff member present has completed Foodsafe level 1. Certificate present and valid.