INSPECTION REPORT Health Protection JCHW-CN2TPK

PREMISES NAME Tasters Bakery		Tel: (604) 580-9668 Fax:
PREMISES ADDRESS 147 - 10090 152nd St Surrey, BC V3R 6N7		INSPECTION DATE January 13, 2023	TIME SPENT 0.75 hours
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Day old potentially hazardous buns were stored at room temperature. Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Buns were placed in the cooler at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Back area bleach pail was at 50ppm. Corrective Action(s): Bleach must be maintained between 100ppm to 200ppm to properly sanitize food contact surfaces. Bleach was added and tested at 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Minor pest activity observed by the back door. Corrective Action(s): Ensure the facility is maintained in a pest free condition. Clean and sanitize affected areas and continue to monitor for pest activity. Violation Score: 3

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

Comments

-Prep cooler was at 4C. -Back upright cooler was at 4C. -Front display coolers were at 4C. -Customer area cooler was at 4C. -Chest freezer was at -16C. -Customer area upright freezer was at -12C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Front area bleach sanitizer spray bottle tested at 200ppm. -Foods stored off the ground and protected from potential contamination. -General sanitation improved. Ensure the back upright cooler door seals are cleaned on a regular basis. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until July 03, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.