INSPECTION REPORT Health Protection DKAL-C3UVBV

PREMISES NAME Tasters Bakery		Tel: (604) 580-9668 Fax:
PREMISES ADDRESS 147 - 10090 152nd St Surrey, BC V3R 6N7		INSPECTION DATE June 10, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One of the sanitizer pails had no detectable chlorine residual. It also contained a dirty cloth. Corrective Action(s): The operator made a fresh solution of bleach sanitizer in front of the inspector. Ensure sanitizer pails are timely re-filled to maintain 100-200 ppm chlorine residual at all times. All food counters were re-sanitized at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Preparation cooler inserts were overstacked with small tupperware boxes. The boxes were directly over the chopped produce. 2) Bowls are used as scoops and stored inside flour bins. 3) Dirty knives were found sitting on the food preparation counter. Corrective Action(s): 1) Operator moved the tupperware boxes to the bottom of the cooler. Do not overstack cooler inserts. Overstacking can cross-contaminate food items and also hinder adequate air ciriculation inside the coolers. 2) Bowls were removed from the flour bins and were taken to the back for ware washing. 3) Dirty knives were taken to the ware washing sinks at the time of inspection. Do not leave used equipment on food counters at room temperature as they can harbour pathogen growth which can cross contaminate food and cause foodborne illness. Wash and sanitize equipment after each use or every 2 hours if used continuously. Violation Score: 9

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

Comments

Routine inspection conducted. The facility has an active Correction Order in place regarding temperature control for potentially hazardous foods. Potentially hazardous foods - baked goods containing dairy, eggs, protein, cooked vegetables/legumes, etc. - are stored inside coolers - GOOD. The only buns and baked goods stored at room temperature are plain buns/breads with butter, dry seasoning, dried coconut, raisins, and nuts. Temperatures: - Stand-up cooler: 4C - Stand-up freezer: -21C - Display cooler 1: 3C - Display cooler 2: 4C - Preparation cooler: 3C - Glass sliding door cooler: 4C - Chest freezer: -25C All units are equipped with accurate thermometers. Sanitation: - Hand washing sinks were adequately equipped with hot/cold running water, liquid soap, and disposable paper towels. - Ware washing sinks are equipped with functional drain plugs. - High temperature dishwasher achieved 74C at the dish surface after the final rinse cycle. - Household bleach was available on site. - Staff washroom was in satisfactory sanitary condition. Storage and Pest Management: - No signs of recent pest activity noted at the time of inspection. - Pest proof bins are used for dry ingredient storage. - Washroom area had been reorganized to facilitate cleaning - GOOD Administration: - Operator has a valid FOODSAFE level 1 certification. - Permit is posted. COVID-19 Safety: - BCCDC signage is posted at the front entrance. - Masks are mandatory. Signs are posted. - Ground markings in place to allow for crowd control. - Hand sanitizers are available and accessible. - COVID-19 safety plan is available on site. Signature not required due to the COVID-19 pandemic.