INSPECTION REPORT Health Protection TCHN-CVSTG4

PREMISES NAME Organic Warehouse - Bakery		Tel: (604) 674-2642 Fax:
PREMISES ADDRESS 210 - 7093 King George Blvd Surrey, BC V3W 5A2		INSPECTION DATE September 18, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Inder Sidhu		NEXT INSPECTION DATE 6 Months
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Pest activity observed in the following areas: - Behind oven - Along floor of stainless steel wall - Under dish pit Corrective Action(s): Inform pest control company of areas where activity is sighted. Provide latest pest control reports to district inspector. Follow recommendations from pest control company to eliminate pest issue. Correct by: immediately Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Build up of rodent droppings in the following areas: - Behind oven - Along floor of stainless steel wall - Under dish pit 2. Insulation build up in area between oven and preparation table 3. Keep scoops in container that will be washed and sanitized daily. Corrective Action(s): 1, 2: clean and sanitize areas. Do not use vacuum nor broom. Droppings need to be soaked with water to ensure dried particles do not spread. Sanitize area with 5000ppm bleach solution; 100mL bleach : 900mL water (1 part bleach : 9 part water). Correct by: immediately 3. Use food-grade containers for scoops. Correct by: immediately Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Walk-in cooler: 4.9°C Pastry display cooler: 4.5°C Hot holding unit (near cashier): 87.2°C Sanitation: Hand wash stations equipped with hot/cold running water, liquid soap and paper towel Bleach sanitizer is measured to be 100ppm 3 compartment sink on site available for ware washing; shared with juice/smoothie bar Overall sanitation of department adequate Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was organized. Chemicals and cleaners were stored separate from food preparation areas. Soiled pans observed to be stored on bakery tray. Staff on shift stated items are cleaned end of day. General: