INSPECTION REPORT Health Protection ABRR-B23U8Z

PREMISES NAME COBS Bread (16th Ave)		Tel: (604) 831-0016 Fax:
PREMISES ADDRESS 12857 16th Ave Surrey, BC V4A 1N5		INSPECTION DATE June 25, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Karyn Trombley		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No 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: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in the spray bottle was measured at 0ppm quats Corrective Action(s): - Fresh filled bottle measured at 200ppm quats sanitizer Violation Score: 5

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff on site doesnot have foodsafe training Corrective Action(s): - Atleast one person on site must be present who has FOODSAFE training Violation Score: 1

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

Comments

- Handsink in prep area and washroom is supplied with hot and cold running water, soap and paper towel. NOTE: Flush the drain in the handsink basin as it is backing up. - Walk-in cooler is less than 4C - Freezer is measured at -15C - Quats sanitizer at two compartment sink is measured at 200ppm quats concentration. NOTE: one of the two dispensers is not working (sanitizer is 0ppm). Ensure that a sign is posted and staff is told to use the other dispenser - No evidence of pest activity noted at the time of inspection - General sanitation is satisfactory NOTE: Ensure that breads that are potentially hazardous are time tracked when left outside and the records must be available for review NOTE: Ensure that atleast one person is available on site who has Foodsafe training -