INSPECTION REPORT Health Protection 233666

PREMISES NAME Sweet Art Bakery		Tel: Fax:
PREMISES ADDRESS 1110 - 1648 Langan Ave Port Coquitlam, BC V3C 1K5		INSPECTION DATE May 15, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Djamshid Kotobi		NEXT INSPECTION DATE 12 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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Minor pest activites observed throughout premises. Areas include under dry storage areas, behind equipment, under sink, etc. Pest control company conducts monthly inspections. Previous three reports were reviewed with operator. Pest activity observed. Pests can transmit disease and must be eliminated. Corrective action: clean/sanitize the above noted areas and any other location in which mouse droppings are observed. Continue regular cleaning Date To Be Corrected By: Immediately Corrective Action(s): Violation Score: 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Front and rear doors were open during inspection. Door screens were in place; however, they are not fully sealed. These gaps will allow pests to enter premises. Corrective action: Replace door screens and ensure not gaps above or below to prevent pest entry. 2) Several flour/sugar packs were observed open inside pest proof containers with no lids. Operator informed that the products are used by the end of the day. These conditions may attract pests. Corrective action: Ensure all open dry goods are alway kept in closed pest proof containers. Corrective Action(s):

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

Comments

Good practices: -cooler (walk-in) < 4 deg. C -walk-in freezer < and/or = -23 deg. C -all items > and/or = 6'' above ground -good overall sanitation -3 compartment sink available and in good working order -cookies are baked --> shelf stable non-PHFs -Bleach available on site --> correct concentrate (Chlorine @ 100ppm) produced --> test strips available -Handwash stations equiped with hot/cold running water, soap, paper towel -excellent staff hygiene