INSPECTION REPORT Health Protection JVIK-AW6V57

PREMISES NAME Sardis Bakery		Tel: Fax:
PREMISES ADDRESS 2 - 44981 Commercial Crt Chilliwack, BC V2R 0A7		INSPECTION DATE February 20, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Derrick V. Casey		NEXT INSPECTION DATE 6 Months
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Hand washing sink equipped All coolers at 4C or below Freezer at -18C Sanitizer (bleach) available Dishwashing station is currently a two compartment sink set-up. Due to the volume of dishes and size of racks, it is strongly recommended to add an additional sink to speed up the process Ensure back door is closed unless a delivery is being received or loaded Discussed cleaning frequency - Ensure items are cleaned and sanitized at a frequency that prevents build up. Discussed dishwashing steps with staff 1. Clean in place - Wash equipment with soap and water, rinse. Then using a spray bottle (that is clearly labelled a sanitizer), ensure equipment is liberally saturated. Allow for 2 minutes. 2. For dishwashing - ensure the manual dishwashing method is followed as per the posted sign. Soap and sanitizer should be in separate sinks, not mixed together. All dishes must be submerged for a 2 minute soak. For large racks that do not fit in sinks, they must be flipped to ensure all sides are sanitized (this means 4 minutes per load of rack). Do not rinse after sanitizing, allow dishes to air dry.