INSPECTION REPORT Health Protection JSAS-C5BQNC

PREMISES NAME Mon Paris Patisserie		Tel: (604) 710-7411 Fax:
PREMISES ADDRESS 4396 Beresford St Burnaby, BC V5H 2Y4		INSPECTION DATE July 27, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Elena Krasnova		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-C55QZ9 of Jul-21-2021 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 3 sanitizer spray bottles less than 50 ppm Quaternary Ammonia. 5 soiled rags left on work surfaces without any sanitizer residual or sanitizer reservoir. Sanitizer container in front service area 50 ppm Quaternary Ammonia. Correction: All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). All spray bottles are to be filled and maintained with 200 ppm Quaternary Ammonia. Code 401 noted on Routine inspection # JSAS-C55QZ9 of Jul-21-2021 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Front handsink papertowel dispenser is empty. Washroom handsink liquid soap dispenser is empty. Correction: Hand-washing stations must be equipped with a stocked liquid soap dispenser, warm water and single use hand drying towels from a dispenser. Hand-washing stations are to kept fully provisioned at all times to allow staff to conveniently and frequently wash their hands as needed. - Soap dispenser refilled during inspection. Code 402 noted on Routine inspection # JSAS-C55QZ9 of Jul-21-2021 Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation: Staff observed wiping their hands with reusable towels. Correction: Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, when returning from a break, after eating, after handling raw food products, or after any other activity where hands may become soiled (handling money, garbage, touching hair/eyes/mouth/nose etc.)

Comments

Sanitizer spray bottles equipped with 200 ppm Quaternary Ammonia Wiping rags in use stored in containers of 200 ppm Quaternary Ammonia. Note: Ensure sanitizer containers are refreshed frequently to maintain 200 ppm residual. Verify with test strips. Required cleaning completed. Used single use piping bags discarded. Ensure single use items are discarded after use as they are not designed to be cleaned and sanitized. 2 door upright cooler 3 C Chest freezer in customer area equipped with locks to prevent access to food ingredients. Handsinks throughout equipped with both stocked liquid soap and papertowel dispensers to allow for proper handwashing. Reviewed handwashing procedure with premise operator. Reviewed lab results for various pastry products. Mushroom and cheese pastries have been discontinued. - Lab results are to verify pH and / or water activity of finished whole pastry products to determine if they are not potentially hazardous foods and can be safely stored at room temperature conditions.