INSPECTION REPORT Health Protection AHEN-AX4U36

PREMISES NAME Tasters Bakery		Tel: (604) 580-9668 Fax:
PREMISES ADDRESS 147 - 10090 152nd St Surrey, BC V3R 6N7		INSPECTION DATE March 22, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 31

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 5 bags containing packaged potentially hazardous food (baked buns with meat filling, vegetable filling, and corn filling) were observed on the counter at room temperature near the entrance door. Staff member mentioned that they were on sale on a discounted price as they were made yesterday. As the district Environmental Health Officer was checking the internal temperature of the buns, customers were asking if they could buy them. . The following buns were above 4 degrees C and below 60 degrees C internally (between 17 to 19.9 degrees C) at the time of inspection: -10 buns containing ham, vegetables, and corn -1 bun containing cooked vegetables -8 hot dog buns containing wiener pieces or whole wiener -8 buns containing corn Corrective Action(s): All of the aforementioned potentially hazardous food displayed/stored above 4 degrees C and below 60 degrees C for more than 2 hours was discarded by the Operator and their husband upon verbal direction by the district Environmental Health Officer of Fraser Health at the time of inspection. . A corrective ORDER was issued during the previous routine inspection report to ensure that all cold potentially hazardous food is stored and/or displayed at or below 4 degrees C. Contravention of the corrective ORDER will be discussed with the Surrey/covering Environmental Health Services Manager and further enforcement action may be taken to enforce the corrective ORDER. The Corrective ORDER issued during the previous routine inspection is still standing. . Ensure that all potentially hazardous food (food with internal conditions that can support the growth of bacteria and/or production of toxins) is stored no more than 4 degrees C and no less than 60 degrees C to prevent foodborne illness. This must be followed unless you can develop a standard recipe and demonstrate through a third party laboratory result that the baked buns are shelf stable (pH below 4.6 and/or water activity at or below 0.85). Violation Score: 25

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A small amount of rodent droppings were observed on the floor on both sides near the pallet that contained dry storage ingredients and below the pallet. Remaining areas of the food service establishment were free of signs of recent pest activity. Note: Operator had sealed several areas with wall tiles to prevent entry points. Corrective Action(s): Clean and sanitize the affected areas with bleach water to remove the rodent droppings. Continue monitoring for signs of recent pest activity and maintaining an integrated pest control program (e.g. regular cleaning, sealing entry points, contracting a pest control company, and protecting food/food equipment from contamination). Contact the district EHO of Fraser Health for a follow up inspetion within 1 week. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright display cooler was at an ambient temperature between 7.0 to 7.3 degrees C based on the Environmental Health Officer's probe thermometers. Operator's thermometer also indicated that the upright cooler was above 4 degrees C. Operator mentioned that it was at or below 4 degrees C earlier today when they had checked it. Corrective Action(s): Ensure all refrigeration units are maintained at or below 4 degrees C to prevent growth of potential bacteria and/or production of a toxin in cold potentially hazardous food. Do not store any cold potentially hazardous food inside this cooler until it is maintained at or below 4 degrees C; Effective immediately. Repair/adjust/re-service/replace the cooler so that it maintains a temperature at or below 4 degrees C; Correct within 1 week and contact the district Environmental Health Officer for a follow up inspection. . Cold potentially hazardous food inside this cooler stored above 4 degrees C for less than 2 hours was moved to other coolers at or below 4 degrees C. Violation Score: 3

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

Comments

Handsink near the food prep. area and washroom was adequately supplied with liquids soap, hot and cold running water, and paper towels. Coolers (apart from the upright glass display cooler) were at or below 4 degrees C. One of the front display coolers was not in good working order according to the Operator and it was empty of food (not being used) at the time of inspection. Freezer temperature was satisfactory. Dishwasher final rinse temperature was 72.8 degrees C (71 degrees C or hotter). 100 ppm chlorine sanitizer was available in the sanitizer pail with wiping cloths. FOODSAFE Level 1 expiration dates and information regarding the FOODSAFE Level 1 Refresher course was discussed.