INSPECTION REPORT Health Protection DSOG-B2RPLS

PREMISES NAME Mediterranean Bakery		Tel: (604) 451-5577 Fax: (604) 451-5567
PREMISES ADDRESS 101 - 4713 Byrne Rd Burnaby, BC V5J 3H6		INSPECTION DATE July 17, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mediterranean Bakery Inc		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Missing daily temperature logs. Corrective Action(s): Immediately begin daily temperature logs and keep on site. This will be verified during the next routine inspection. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Build up of grease and food debris on door handle of the walk in cooler. Corrective Action(s): Clean the area noted above. Correct by: Immediately. Violation Score: 3

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

Comments

- General sanitation is satisfactory. - Handwashing stations (cafe, bakery section) supplied with hot/cold running water, soap, and paper towels. - Two compartment sink available for manual dishwashing. Bleach sanitizer available at 200ppm concentration. Ensure that the bleach sanitizer is measured at 100ppm by diluting 1tsp bleach to 1L water. - Surface sanitizer available in bottle at 100ppm bleach solution. Ensure to provide sanitizer at each station (cafe, bakery) and regularly change out the sanitizer. - Dry storage area has adequate space and wire racks. All boxes and food items must be stored min 6inches (15cm) off the floor to facilitate cleaning. - No signs of pest activity at the time of the inspection. Pest management system in use. - FOODSAFE certified staff on duty. Verified at the time of the inspection. Temperature Control: - Walk in freezer (bakery section) = -15C - Walk in cooler (bakery section) = 4C - Display cooler (cafe section, sandwich) = 4C - Display cooler (cafe section, beverage) = 4C - Prep cooler (cafe section) = 3C - Hot holding unit = 45C. After adjusting the setting to medium, the temperature measured at 60C. Keep this hotholding unit at medium setting.