INSPECTION REPORT Health Protection LKIM-BTWRMS

PREMISES NAME COBS Bread #9007		Tel: (604) 205-6967 Fax: (604) 205-6967
PREMISES ADDRESS 141 - 6558 Hastings St Burnaby, BC V5B 1S2		INSPECTION DATE September 28, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Scott Barnicoat		NEXT INSPECTION DATE October 30, 2020
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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Several of the savory breaded items "Savories" found to be stored at room temperature beyond the maximum allowable time limit for potentially hazardous food items to be stored at temperatures greater than 4 degrees Celsius. Staff not following COBS corporate food safety plan. These items were deemed as "for sale" approximately 1 hour after they should have been discarded (time on time record indicated 1pm and time of inspection approximately 1:45pm). CORRECTED DURING INSPECTION - these items were discarded immediately upon request of EHO. . Corrective Action(s): Ensure all staff are following the time tracking Food Safety plan for all potentially hazardous food items. These items are to be discarded after 4/6 hours depending upon specifics outlined in approved Corporate Food Safety plan. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - QUAT sanitizer solution found in tub to be at concentration of less than 200ppm QUAT. Approximate concentration of solution was 0ppm QUAT. CORRECTED DURING INSPECTION. - Some other areas require cleaning due to flour and grain spills. . Corrective Action(s): - Ensure more frequent changing of QUAT sanitizer solution throughout the day. - Ensure cleaning of shelves and storage areas. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple Observations: - Personal Starbucks take-out coffee cups stored on food preparation surfaces during inspection - Scoops for dry goods stored inside dry storage tubs. - Recently baked goods such as cinnamon buns on racks next to mop sink and uncovered. . Corrective Action(s): Ensure all personal items are stored off of food preparation surfaces and equipment. Additionally, staff need to wash hands after drinking from these items as these items have been purchased off site. Personal items need to be designated for use in non-food preparation areas. Best practice is for scoops to be stored outside of dry storage bins, or in designated holders or bins. Cinnamon buns are an attractant for fruit flies as they are very sugary. There were multiple fruit flies observed in this area as it was adjacent to mop sink. Relocate cooling cinnamon buns and find covers for rolling racks. . Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies observed throughout facility. Some notable areas include the mop sink and surrounding area. . Corrective Action(s): Ensure the mop sink is cleaned as organic material has accumulated around edges. Try not to have mop in standing water. Dump out water after each use and drain mop. Any pooling water contributes to pest infestation. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection - screen door tight fitting - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place; floor stickers both inside and out observed, traffic flow controlled - Maximum seating of no more than 3 patrons in place NOTE: Staff unable to locate WCB Safety plan. This plan was not available onsite for inspection. Ensure all staff are able to reference the COVID-19 Safety plan during their shift.