INSPECTION REPORT Health Protection AKWN-B6PQT5

PREMISES NAME Save On Foods #919 - Bakery		Tel: (604) 520-5737 Fax: (604) 520-3744
PREMISES ADDRESS 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE November 20, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Stuart Muir		NEXT INSPECTION DATE November 21, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Two out of the three hand sinks in the bakery were not equipped with paper towels. Corrective Action(s): Please ensure paper towels are provided at hand sinks at all times, and make sure the paper towels are placed in the paper towel dispensers. Date to be corrected: November 20, 2018 Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings and a dead mouse in a glue trap were found in an undercounter cabinet below the hand sink in the front bakery service area. Corrective Action(s): Clean up all droppings, remove the dead mouse and clean and sanitize the area. Bakery manager indicated the premise is serviced by a licensed pest control company every 2 weeks. Date to be corrected: November 20, 2018 Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: The area behind the dough mixer requires cleaning. Corrective Action(s): Clean all hard to reach areas regularly to help control pest activity. Date to be corrected: November 20, 2018 Violation Score: 3

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

Comments

General observations: Coolers were less than 4 degrees Celsius. Freezers were -18 degrees Celsius or less. Food storage and display practices are good. Food handler hygiene appeared satisfactory. Hand sinks stocked with liquid soap. All sinks equipped with hot and cold running water. Chemicals were stored in a safe manner. High temperature dishwasher had a final rinse temperature of at least 71 degrees Celsius (as per thermal label).