INSPECTION REPORT Health Protection AKWN-BELNUS

PREMISES NAME Solodko Ukrainian Bakery		Tel: (778) 232-9135 Fax:
PREMISES ADDRESS 444 6th St New Westminster, BC V3L 3B3		INSPECTION DATE July 31, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) sergii Kuznietsov		NEXT INSPECTION DATE August 02, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Production/kitchen area not maintained in a sanitary manner. Corrective Action(s): Observed accumulation of filth/grime and food spills in production/kitchen area indicative of the lack of regular cleaning, as opposed to filth or spills that occured in the morning just prior to the inspection. Make sure the work tables, shelves, equipment and floors in the production/kitchen area are thoroughly cleaned and kept clean on a daily basis. Date to be corrected: August 2, 2019 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwashing area smells of grease and waste water. Corrective Action(s): Ensure to have your grease trap serviced/cleaned to make address the odor issue and to make sure it is working properly. The grease trap shall be regularly serviced throughout the year to ensure waste water from dishwashing is properly discharged. Date to be corrected: August 2, 2019 Violation Score: 3

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Discussed with operator to keep the flexible cover on the front display cooler closed or to keep the products at the back of the cooler to ensure foods are maintained at 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Food storage and display practices were satisfactory. Organization of the storage areas was satisfactory. Hand sinks stocked with liquid soap and paper towels. Staff hygiene and food handling practices appeared satisfactory. General sanitation of the front of house was satisfactory. High temperature dishwasher had a final rinse temperature of at least 75.7 degrees Celsius (as per min/max thermometer). No signs of pests. Notes: Operator is planning to replace the existing oven with a newer and smaller oven. As a result the layout of the production area equipment may also change. Informed operator to submit a proposed floor plan for the entire facility as soon as possible for review and approval. The 'doing business as' name has changed to Kozak. Application completed with operator at time of inspection in order to process a new health operating permit. Operator to provide a copy of their incorporation paper for the ownership of the business.