INSPECTION REPORT Health Protection JPAK-ATHUFP

PREMISES NAME Rustic Bread Bakery		Tel: (604) 544-5782 Fax:
PREMISES ADDRESS J - 7487 Edmonds St Burnaby, BC V6N 1B3		INSPECTION DATE November 27, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rod Gavric		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Refer to Code #209 -Observed final baked products stored on dirty trays before being added to another final baked products. This process must be discontinued as there is not final clean/cook step for this specific food item Corrective Action(s): Required to have proper lining done to prevent contamination of all food products. All food products on trays discarded 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): Observed baked goods stored on the bottom side of trays; operator explained that they are final baked products that go on top of another baked products. bottom side of trays were not cleaned and sanitized properly Corrective Action(s): Required operator to have food grade line paper if this practice needs to be continued and to have proper covering/lids to ensure that final products are not contaminated. All baked products on the bottom side of trays discarded at the time of inspection. Violation Score: 9

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

Comments

-Overall sanitation satisfactory -all sinks stocked with liquid soap and paper towel -hot and cold running water available at the time of inspection -front display cooler at 4 C or lower -walk-in cooler at 4 C or lower -Stand-up freezer at -18 C or lower -sanitizing solution (bleach) available on site and in use; detected 100 ppm of chlorine with test strip -no sign of pests noted at the time of inspection -manual dishwashing steps posted on the wall and operator aware of those steps; ensure that these steps are followed at all times for proper cleaning and sanitizing of food contact utensils

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ATHUFP
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: 0.15 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