INSPECTION REPORT Health Protection SCHO-C3EV9N

PREMISES NAME Maxim's Bakery (Surrey)		Tel: (604) 634-0323 Fax: (604) 634-0322
PREMISES ADDRESS 1060 - 10153 King George Blvd Surrey, BC V3R 2W1		INSPECTION DATE May 27, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Timothy Tse		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A wiping cloth was left on the counter next to the hand sink in the retail area and not in a sanitizing solution. Corrective Action(s): Ensure that all wiping cloths are stored in a sanitizing solution bucket throughout operation. Operator placed wiping cloth into sanitizing solution after making a new chlorine bleach solution. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the retail area was obstructed with bucket of sanitizing solution. Corrective Action(s): Ensure that hand sinks are clear of any items and available for staff to hand wash. Operator moved the bucket out of the sink onto the counter during inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine Inspection: - Hand washing stations in the front retail area, baking area and staff washroom equipped with hot/cold running water, liquid hand soap and paper towels - All cooler units on the retail area 4C or below and equipped with thermometers - Walk in cooler at 2C - Freezer at -17C - Hot holding units at 60C or above. - Excess products are stored in a hot holding unit until being displayed on the retail area - All potentially hazardous food products stored at room temperature are time tracked and documented. All leftover product at the end of the day is discarded. - 2 compartment sink available for manual ware washing. At the time of inspection, sink was set up for ware washing. Sanitizing compartment filled with chlorine bleach solution of 200 ppm. - Chlorine bleach sanitizing solution in buckets at 200 ppm - All food products stored 6 inches/15 cm off the floor - No pest activity noted during inspection - General sanitation of facility is good - FOODSAFE Level 1 certified staff members - Permit posted in visible location NOTE: At the time of inspection, permit fee has not been paid yet. You can call FH billing department at 604.918.7507