INSPECTION REPORT Health Protection VCHN-CCBPPN

PREMISES NAME Bread & Cheese Eatery		Tel: (604) 540-2521 Fax:
PREMISES ADDRESS 301 - 1658 Fosters Way Delta, BC V3M 6S7		INSPECTION DATE March 8, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Adrian Fehr		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Self serve display cooler ambient air temperature ~ 10 degrees C. As per operator packaged salad will be sold in 2 hours otherwise will be discarded. Corrective Action(s): Service the self serve display cooler and ensure 4 degrees C or less if displaying any cold potentially hazardous foods. Correct by March 15, 2022. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Quats sanitizer spray bottles not labeled identifying contents. Corrective Action(s): Label all chemical spray bottles identifying contents. Correct by March 15, 2022. Violation Score: 3

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

Comments

Routine inspection: Kitchen: Hand sinks provided with liquid soap and paper towels. 200ppm quats dispensed from chemical dispensing station. Dishwasher registers 50ppm chlorine during the final rinse cycle. Walk in cooler at 3 degrees C. Walk in freezer at -19 degrees C. Upright 2 door cooler at or below 4 degrees C. Main cooking line under the counter freezer at -15 degrees C. Drawer cooler at or below 4 degrees C. Preparation cooler inserts and lower section at or below 4 degrees C. Hot holding in hot holding unit and stove at or above 60 degrees C. Knives, spatulas, etc. stored in ice bath. Reminder to change water frequently. Temperature monitoring records maintained and available for review. FOODSAFE requirements met at time of inspection. Front: Hand sink provided with liquid soap and paper towels. 200ppm quats available for use in spray bottle. Under the counter cooler at 4 degrees C. Permit posted in plain view of the public. Display cooler (no access by public) at or below 4 degrees C. Note: Provide an updated food safety plan once test phase is complete for sous vide products.