INSPECTION REPORT Health Protection TCHN-C43T75

PREMISES NAME Short & Sweet Patisserie and Bakery		Tel: (604) 506-0673 Fax:
PREMISES ADDRESS 104 - 16793 60th Ave Surrey, BC V3S 1S8		INSPECTION DATE June 17, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Diana Brum-Botelho		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer initially measured >200ppm (bleached out test strip). Operator stated it sanitizer was mixed using 1/4 bleach and ~500mL water. *Corrected during inspection* Informed operator proper food contact surface sanitizer should be 100-200ppm bleach. Proper mix ratio is 1/2 tsp standard household bleach to 1L water. Sanitizer remade during inspection. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Mixing bowl observed to be used as a scoop in powdered ingredients. Ingredient may become contaminated when staff reaches in to pick up. Corrective Action(s): 1. Store scoops outside of food container and in a clean container. 2. Use scoops that are equipped with handles to avoid directly touching food ingredient. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: commercial display cooler (front): 1.2°C upright freezer (frigidaire): -19.4°C upright cooler (Traulen): 3.8°C upright cooler (pepsi): 3.2°C chest freezer: -16.2°C Sanitation handwashing station equipped with hot/cold running water, liquid soap and paper towel clean brushes in dishwashing area; handsink should be used solely for hand washing bleach sanitizer used; 1/2 tsp unscented household bleach/ 1L water high-temperature dishwasher measured 79.6°C General overall sanitation satisfactory pastries in front area behind sneeze guard, products shelf stable no pest activity observed at time of inspection all food products stored off the floor washroom for staff use only laundry done off site