Health Protection

Cloverdale Bakery
101 - 5780 176A St
Surrey, BC
July 21, 2016
1.5 hours
OPERATOR (Person in Charge)
July 28, 2016
Require Corrections, Issue Correction Order


In Use

Food Safety Training [s. 10]


Food Safety Plan [s. 23]



Sanitation Plan [s. 24]


HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 56

Critical Hazards: Total Number: 3
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation: Sausages were observed above 4 degrees C during the inspection. It was mentioned that the sausages were prepared yesterday. This is a repeat violation.
Corrective Action(s): Ensure that sausages are cooled from 60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within 4 hours. A corrective order was issued.
Violation Score: 5

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Sausage rolls on the same tray made since 11 AM and since yesterday were above 4 degrees C (between 9 to 12 degrees C) and they were stored in a front display cooler at 5.8 degrees C. Egg whites and dough in the back cooler was above 4 degrees C.
Corrective Action(s): Cold potentially hazardous food (sausage rolls, dough, and egg whites) were discarded by staff. Ensure that cold potentially hazardous food is stored and/or displayed at 4 degrees C or colder. A corrective order was issued.
Violation Score: 15

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): The front handsink initially lacked paper towels as the paper towels were placed at the table near the microwave. The washroom contained a cloth towel in addition to paper towels. A cloth towel was also observed hanging near the 3-compartment sink.
Corrective Action(s): Ensure each handsink (the front handsink, the 3-compartment sink, and the washroom handsink) is supplied with liquid soap, hot and cold running water, and paper towels only. Remove the cloth towels that were hanging in the food premises.

NOTE: Ensure wall-mounted dispensers for the paper towels are available at each of the handsinks.
Violation Score: 15

Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: Several food items in coolers and the racks was not covered. Open bags of flour were observed in the dry storage area.
Corrective Action(s): Ensure food is kept covered in storage areas to protect it from contamination; Correct today. Obtain enough food grade containers with tight fitting lids to store food items and a food grade covering for the racks to cover food items; Correct within 1 week (by July 28, 2016).
Violation Score: 9

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Buildup of debris was noted in several areas: coolers, the proofer, handles, shelving units, and the floor.
Corrective Action(s): Thoroughly clean the food premises within 1 week. Clean the proofer TODAY and do not use the proofer until it is cleaned and sanitized to remove the buildup.
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: The front display cooler was at 5.6 degrees C and the upright glass cooler in the back room was at 12 degrees C.
Corrective Action(s): Repair, adjust, and/or replace these refrigeration units to ensure that they maintain a temperature of 4 degrees C or colder. Do not store any potentially hazardous food inside these units until it is verified by a Fraser Health Public Health Inspector that these units are maintained at 4 degrees C or colder. Correct immediately.
Violation Score: 3

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


100 ppm chlorine was available in the spray bottle.
A probe thermometer was available on-site.
Other cooler and freezer temperatures in the back area were satisfactory.