INSPECTION REPORT Health Protection 245554

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 April 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Timothy Tse		NEXT INSPECTION DATE October 27, 2018
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Weiner buns internally probed at 40C in the bun hot holding unit. Operator stated they were in the warmer for an hour. Corrective Action: Potentially hazardous food items must be hot held at 60C or be discarded after 2 hours. Operator increased temperature of hot holding unit at time of inspection. Bun within the unit must be sold in one hour as they were placed in the unit an hour ago, making it a total of 2 hours. Ensure equipment is able to maintain 60C and regularly monitor temperatures. Have unit repaired / replaced or discontinue use if unit can not maintain 60C or above. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine bleach sanitizer in 2 compartment sink measured at 50ppm at time of inspection Corrective Action: Staff member remade solution and it was measured at 100-200 ppm. Chlorine sanitizer must measure at minimum 100ppm to ensure proper santizing of food contact surfaces. Corrective Action(s):

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Throught premises, food bins and containers had scoops and spoons inside with stored food items Corrective Action: Remove all scoops and spoons inside food storage containers throughout facility. Scoops and spoons should not be stored inside containers with food items, to prevent the contamination of food items. Staff were removing scoops/spoons at time of inspection Corrective Action(s): Violation Score:

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

Comments

Handsinks stacked with liquid soap, single use paper towels and hot/cold running water All refridgerator units measured at 4C or below. Freezer unit measured at -18C Chlorine sanitizer in labelled bucket measured at 100ppm Time tracking of buns is occurring and records are maintained. - Product is discarded after 2 hours Liquid pasteurized egg is being used. Buttercreams contain no egg. Storage was organized with raw eggs stored on bottom shelves No signs of pests at time of inspection Sanitation is good - Hood vents clean. Foodsafe training is valid and permit is posted BBQ pork and sticky rice is made off-site and delivered by manufacturer.