INSPECTION REPORT Health Protection LKIM-BUCNJF

PREMISES NAME Bon Bon Bakery		Tel: (604) 325-3612 Fax: (604) 325-4050
PREMISES ADDRESS 4622 Hastings St Burnaby, BC V5C 2K5		INSPECTION DATE October 8, 2020	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Paolo Burtini		NEXT INSPECTION DATE October 29, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): MULTIPLE VIOLATIONS: - All sanitizer solution in spray bottles observed to be at concentrations of 0ppm Chlorine. CORRECTED DURING INSPECTION: Staff set up three compartment sink and was able to test sanitizer concentration with test strips available at facility. Staff refilled all sanitizer solution spray bottles ensuring concentrations of 200ppm Chlorine in each. - Staff informed Officer the large dough mixer is cleaned and sanitized once per week. .. Corrective Action(s): Items to Correct: - Ensure sanitizer solution is available, and used, throughout the day. Sanitizer solution must be 200ppm Chlorine, QUAT, etc. - Large dough mixer is to be properly cleaned and sanitized after each use. For a large bakery this usually means at the end of the shift and NOT once per week. Ensure all staff are trained and are cleaning this item AT LEAST once per day at the end of use. This includes a clean in place and sanitizing step. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand washing station missing paper towels. CORRECTED DURING INSPECTION - Paper towels added to sink during inspection. . Corrective Action(s): Ensure all handsinks are adequately supplied. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Multiple Violations Observed: - The freezer contains raw wood shelves. - Flour stored in open bags in back of facility. Scoops stored inside bags. - Cardboard boxes used for food storage. Cardboard boxes are being reused and are not in good sanitary condition. Although a paper liner is used the food was found to be in direct contact with cardboard. - Open container of bread (drying for bread crumbs) found on upper shelf. No lid on container. . Corrective Action(s): Items to correct: - Paint all raw wood shelves or cover with easily cleanable, durable substance. Ensure lower shelves of work surfaces are repainted as these items have worn exposing raw wood. - Ensure all opened flour is stored in proper pest proof containers. Easily cleanable. Ensure scoops are stored external to food as handles can contaminate food items - Obtain proper durable, easily cleanable containers for storing food items. Do not reuse cardboard as it can not be cleaned and sanitized between uses. - Ensure any bread that is in the process of drying is covered at night to prevent against contamination . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning and reorganizing required. Ensure all items that are no longer in use are disposed of, remove all old or unused cardboard boxes, remove all old cake boards or cake trays not in use, etc. Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Three functional sink plugs available for use observed - Hair restraints in use - Back door closed during inspection - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection COVID-19 WORKPLACE SAFETY PROTOCOLS: - WCB Safety plan available - Staff wearing masks in patron area and back kitchen area - Plexiglass partitions in place - 2m physical distancing of patrons in place - Maximum seating adhered to