INSPECTION REPORT Health Protection JCRH-BHGTHR

PREMISES NAME Everland Natural Foods		Tel: (604) 638-9255 Fax: (604) 630-8800
PREMISES ADDRESS 7442 Fraser Park Dr Burnaby, BC V5J 5B9		INSPECTION DATE October 31, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Vinod Walia		NEXT INSPECTION DATE November 14, 2019
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] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings noted on the floor in the following areas: - Along the wall in the receiving area - Behind the mixer and under the 2 compartment sink in the confectionary room - Along the oven in baking area - Along the wall where pallets of finished product are present. Corrective Action(s): - Thoroughly clean areas noted above to remove all droppings and sanitize. - Conitinue to monitor for any further activity, cleaning up any droppings immediately. - Maintain a high level of sanitation. Ensure any spills and food debris is cleaned up immediately (after completion of processing) - Maintain contract with Pest Control Technician. Ensure all recommendations are followed. Current contract is twice monthly. Reviewed reports from the most recent visits (2-Oct-2019 and 18-Oct-2019). Reports indicate activity; however no additonal recommendations were outstanding. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Leak from handsink at first re-packaging area. Corrective Action(s): - Repair sink/plumbling so that it is no longer leaking. Correction date: [7-Nov-2019] Violation Score: 3

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

Comments

- Premises re-packages sugars, oils, dried fruits and processes and packages nut butters and confectionary items. - General sanitation was satisfactory. - All handsinks supplied with hot and cold running water, liquid soap and paper towel. - Staff wear clean coats, hair nets and beard nets and gloves while in production areas. - Walk-in cooler was 2C - Walk-in freezer -11C *Food Safety Coordinator reported walk-in freezer is undergoing a defrost to address ice build up. - High temperature dishwasher rinse cycle measured 90.8C at dish surface. - Chemical storage area is separate from food processing areas. - Zep Alcosan used to sanitize food contact surfaces/equipment.