INSPECTION REPORT Health Protection JPAK-AX9NPY

PREMISES NAME Pamola Bakery & Deli		Tel: (778) 397-1677 Fax:
PREMISES ADDRESS 117 - 810 Quayside Dr New Westminster, BC V3M 6B9		INSPECTION DATE March 27, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Alfonso Fernandez		NEXT INSPECTION DATE 12 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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Observed white domestic fridge in the back to be at 8.7 C when measured with probe thermometer. Noticed the dial sitting at 4 (9 is coldest). Corrective Action(s): Required operator to turn up the dial to ensure that the cooler keeps all cold potentially hazardous foods at 4 C or lower Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Observed a few items in the stainless steel freezer and cooler without proper covers/lids. All food products must be properly covered to prevent contamination Corrective Action(s): Required operator to provide covers for all covers in the coolers and freezers Date to be corrected by: Mar.28th.2018 Violation Score: 3

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

Comments

Overall sanitation is satisfactory Hand washing station stocked with liquid soap and paper towel Hot and cold running water available at all sinks All coolers (except the white one noted above) at 4 C or lower All freezers at - 18 C or lower All hot holding units at 60 C or higher Bleach sanitizer available on site and in use; detected 200 ppm of residual chlorine with test strip **During the inspection, porous trays were found to be used to dry certain baked products to allow air flow. The trays must be washed and sanitized regularly to ensure that all baked products are protected from contamination. The trays must be discarded if they cannot be washed and sanitized properly.** No sign of pests noted at the time of inspection