INSPECTION REPORT Health Protection JMAA-B8WVVR

PREMISES NAME Price Pro - Bakery		Tel: (604) 594-1700 Fax: (604) 502-7034
PREMISES ADDRESS 6899 King George Blvd Surrey, BC V3W 5A1		INSPECTION DATE January 30, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lawrence Chow		NEXT INSPECTION DATE February 06, 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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Large trays underneath stainless steel prep table, presumably stored away after being cleaned and sanitized, are not up to standards. Corrective Action(s): Trays were requested to be washed and sanitized at time of inspection. EHO to have discussion with manager regarding where trays are to be stored once they are cleaned and sanitized. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Scoop lodged directly inside a flour container. Corrective Action(s): Scoop was removed from the container at time of inspection. Store all scoops outside the containers. Violation Score: 3

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

Comments

Routine inspection conducted. The following observations were made: Walk-in freezer at -14C Walk-in cooler at 1C Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels Temperature logs are up-to-date. Ensure that a new sheet is printed out for February for BOTH the walk-in cooler and freezer High-temperature pot-washer reaches 71C at the plate Sanitizer spray bottles present at 200 ppm. Ensure that these spray bottles are readily accessible (but stored separate from food items) for routine cleaning and sanitizing of all of your food contact surfaces Sanitizer dispenser releases quaternary ammonium compound at 200 ppm - excellent Knives are generally stored in sanitary condition Food products are generally organized on shelving. Flour and dry products securely stored inside food-grade bins with lids Cleaning chemicals are stored separately Worker in bakery states that the bread cutter is typically cleaned and sanitized weekly. Note that this is INADEQUATE - the cutter should be disassembled and cleaned after use before your shift ends No signs of recent pest activity at time of inspection. Mechanical traps did not contain any rodents The following require your attention: Ensure that ALL trays are pre-scrubbed PRIOR to placement in the pot-washer. This is necessary so that hard grime is removed from the trays. (see violation code 302 for further details) Note that the sanitizer logs and dishwasher logs have not been updated since the 26th of January. You must update both LOGS every day to ensure that your equipment is running properly