INSPECTION REPORT Health Protection DWAG-CYPQ3R

PREMISES NAME Michael's Artisan Bakery Cafe		Tel: (604) 541-9222 Fax:
PREMISES ADDRESS 1 - 15578 24th Ave Surrey, BC V4A 2J5		INSPECTION DATE December 20, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lian-Heng Daniel Ong		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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food debris observed under the blade guard of the deli slicer. Corrective Action(s): Clean and sanitize the deli slicer. Ensure blade guard is taken off and hard to reach areas are cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Empty plastic container was used as a scoop to scoop out blueberries in the walk-in freezer. Corrective Action(s): Do not use plastic containers to scoop out food. Scoop must be food-grade and have a handle piece attached. Correct by: immediately. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted at the following locations: - Dry storage shelves along the hallway wall. - Under the 2 compartment sink in the dishwashing room. - In the dry storage room. Corrective Action(s): Clean the aforementioned areas to remove any rodent droppings. Continue monitor for pest activities in the facility. Correct by: today. Violation Score: 3

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

Comments

Routine inspection: - Coolers (display, walk-in and sandwich) maintained at 4C or less. - Walk-in freezer functional. - Hot food hot held at 60C or above. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - High temperature dishwasher registered 72C at plate level. - Food products stored off the ground. - General sanitation satisfactory.