INSPECTION REPORT Health Protection JCRH-CYFT8N

PREMISES NAME Fortuna Bakery		Tel: Fax: (604) 298-9611
PREMISES ADDRESS 4240 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE December 12, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Fortuna Bakery Ltd.		NEXT INSPECTION DATE December 19, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Deli display case (nearest point of sale area) was at an elevated temperature. Deli products stored within the cooler were above 4C. Internal temperature of products measured: sausage roll 11.1C, ham 10.2C - Operator reported that temperature of cooler had been checked earlier and it was at required temperature; however, temperature of unit did not decrease after defrost cycle. Ice build up was noted. Corrective Action(s): - Discard all potentially hazardous foods which have been above 4C for 2 hours or longer (or if time is unknown) - Transfer potentially hazardous foods to alternate cooler if they have been above 4C for less than 2 hours. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Hydrogen peroxide cleaner disinfectant (DIN 02340321) was being used to clean and sanitize meat slicer. Product does indicate use on food contact surfaces; however a rinse step is required and was not being followed. Corrective Action(s): - Ensure products are used per manufacturer's instructions. Obtain and use food contact surface sanitizer which does not require a rinse step. - Operator was able to locate quats based no rinse food contact surface sanitizer. Ensure appropriate dilution instructions are followed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Flour residue present under dry goods bins (under large prep table), on stand mixers and on the floor behind and on the exterior of dry goods bins. - Mouse droppings were noted on the floor between stand mixers Note: Sanitation has improved since previous routine inspection; however a higher level of sanitation needs to be maintained in bakery area. Flour/food residue can attract and be a food source for pests. Corrective Action(s): - Thoroughly clean all of the areas noted above to remove flour residue and mouse droppings. Sanitize area where mouse droppings were present. To be corrected by: 19-Dec-2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Deli display case (nearest point of sale counter) had an air temperature of 10-11C. External temperature display was reading 44.5F (7C). Ice build up noted on coils. Corrective Action(s): - Repair of replace deli display case so that it is capable of maintaining a temperature of 4C or colder. - Do not store potentially hazardous foods in cooler until it is in good working order. Additional deli cooler present to accomodate deli items in the interim. To be corrected by: 19-Dec-2023 Violation Score: 3

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

Comments

- Front service area, coffee bar, and cake decorating area maintained in sanitary condition. See above violation re: sanitation of back bakery area - Hot and cold running water was supplied to sinks - Handsinks were supplied with liquid soap and paper towel. - Coolers were at 4C or colder. - Freezers were at -18C or colder - In use wiping cloths were stored in sanitizer solution (100-200ppm chlorine). See above violation re: Sanitizer solution in spray bottles which was too concentrated - Two compartment sink in bakery available for manual warewashing. Sign with manual warewashing procedures posted. Stoppers present for sink compartments. Chlorine bleach for sanitizing step. - Chlorine test strips present for verifying sanitizer concentration. - High temp dishwasher (coffee bar area) was operational and met required temperature to sanitize dishes. 71C at dish surface per thermolabel. - Foods were stored in a manner to prevent contamination. - Doors were kept closed to prevent pest entrance. - Pest control service is every 2 weeks. - Staff washroom maintained with liquid soap and paper towel. Note: Valid Fraser Health decal is currently posted to business licence. Decal is to be affixed to health permit. Locate health permit and post in visible location.