INSPECTION REPORT Health Protection JCHW-AHCR4T

PREMISES NAME Veneto's Cakes & Pastries		Tel: (604) 597-9886 Fax:
PREMISES ADDRESS 506 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE January 6, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Harvinder SIngh		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: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Cookies on top of the front display cooler (by customer area) were not covered. Corrective Action(s): Ensure all foods are covered and protected from potential contamination (plastic wrap, cover, etc). Cookies were covered with plastic wrap at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Front display coolers (both) top light fixtures did not have a shatter shield. Corrective Action(s): Ensure all light fixtures are equipped with a shatter resistant shield to prevent potential broken glass contamination of foods. Correction date: 1 month Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Front display cooler was at 4C. -Front sandwich cooler was at 0C. -Front bar cooler (dairy) was at 3C. -Kitchen prep cooler was at 4C (bottom) and 3C (top). -Kitchen freezers ranged from -12C to -18C. -Hot holding of soup was greater than 60C. -High temperature dishwasher had a final rinse of 77C on the dish surface (minimum 71C required for proper sanitizing). -3-compartment sink in back used for manual warewashing. -Handwash stations (back handwash station shared with 3 compartment sink) easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottles properly labelled and tested at 200ppm. -Deli slicer was being disassembled for cleaning and sanitizing at the time of inspection (before staff begin to clean and sanitize slicer, ensure all power is disconnected). *When coffee machine milk frother is used, it must be sanitized after each use. -Washroom clean and sanitary. -General food storage practices good at the time of inspection. Foods stored off the floor. -General sanitation satisfactory at the time of inspection. Ensure staff pay additional attention to the shelving units in the walk-in cooler (mould growth was observed on shelving units). -No signs of pests noted at the time of inspection. *Ensure facility is checking and recording temperatures on a daily basis to verify critical temperatures are being met. *FoodSafe Level 1 certificates issued prior to July 29, 2013 (no expiry date) expire on July 29, 2018. In order to recertify, students must either success complete a FoodSafe Level 1 or online refresher course (foodsafe.ca). -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AHCR4T
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: 0.08 hour Specific comments:
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