INSPECTION REPORT Health Protection LKIM-B9YQWM

PREMISES NAME Polonia Bakery & Deli (Surrey)		Tel: (604) 930-8848 Fax:
PREMISES ADDRESS 14641 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE March 5, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrzey Kunkel		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed: - In last cupboard under bread on wall - In back receiving area on floor under shelves and under equipment. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings. Use 200ppm Chlorine sanitizer . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Hole observed on back of cupboard under bread wall. . Corrective Action(s): Seal hole with non-chewable materials. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Handsink hot water handle is showing signs of wear. Hot water leaks from handle when in use. . Corrective Action(s): Repair/replace handle of hot water at handsink in food preparation area before the leak becomes larger . Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 202 noted on Consultation inspection # LKIM-AXYM5F of Apr-19-2018 Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: Canning is occurring at this present location. Canning has been relocated from East Hastings location to this location at some point in the past. No Food Safety plan was created for thermal processing at either facility. A food safety plan is required for production of food items and canning process as well. . The following items were placed on HOLD: Bigos X 6 Beans in Brine X 6 Beans Stew X 4 Tripes X 8 Ukrainian Borscht X 10 . Correction Order issued for Canned (thermally processed) items placed on HOLD. Do not move, alter, destroy, or remove from facility these items unless directed to do so by a Fraser Health Environmental Health Officer. Correction: Code 202 noted on Consultation inspection # ABAN-AXZR3E of Apr-20-2018 Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: - Unapproved process of canning occurs at this location. - No Food Safety Plan for thermal processing available for canning. - Labelling of canned products are inadequate. - Any production or best before dates are unknown for canned items. - Age of product is unknown as there are no lot codes. - Temperature of foods for distribution is unknown. Correction: - STOP all processing of canned foods at this facility. Health approval has not been granted for processing canned foods at this location. - Canning is not permitted at this location. - Discard all canned food items placed on HOLD by Fraser Health at this location. - Canned items need to be reviewed by a processing authority. - Food Safety Plan for thermal processing at this location must be approved and available. - Submit all documentation for review to Fraser Health proving that canning is safe to be done at this location.

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Two functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items in Deli coolers and in walk in cooler unit - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: EHO observed products prepared at new Chilliwack facility. Chilliwack production facility approved by Fraser Health as of November 2018. Extensive product list on file for review and checked today. NOTE: Orders Rescinded Nov 05, 2018 FPR Section 13 and 14 and April 19, 2018 FPR Section 13 and 14