INSPECTION REPORT Health Protection JCRH-CH4TUB

PREMISES NAME La Foret Bakery & Coffee		Tel: (604) 428-8155 Fax:
PREMISES ADDRESS 6848 Jubilee Ave Burnaby, BC V5J 4B3		INSPECTION DATE August 8, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Yeawon Lee		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - In use scoops were observed being stored in water at ambient temperature. Water was cloudy with food residue. Corrective Action(s): - Wash and sanitize in use scoops noted above. Store in use scoops used for potentially hazardous foods (phfs) in ice water or in product (4C or colder or 60C or higher) ensuring handles don't come into contact with food or on clean location on prep surface. Ensure in use scoops used for phfs are washed and sanitized at a minimum every 4 hours or more frequently if they become contaminated. - In use scoops were washed and sanitized and placed in ice water at time of the inspection. Ensure ice is replenished frequently. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Single door prep cooler was 6-7C ambient temperature. Temperature did not decrease to 4C or below during inspection. Note: Manager reported temperature was checked earlier and unit was operating at required temperature. Unit is opened frequently during lunch rush Corrective Action(s): - Transfer all potentially hazardous foods to alternate cooler - completed at time of inspection. - Do not store potentially hazardous foods in cooler until unit is maintaining required temperature. - Adjust or service/repair unit so that it is capable of maintaining a temperature of 4C or below. To be corrected by: 1 week Violation Score: 3

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

Comments

- Premises maintained in sanitary condition. Floor is kept clear to facilitate cleaning and monitoring for any pest activity. - Handsinks in food preparation and food service area were all supplied with liquid soap and paper towel - High temperature dishwasher was operational and met required temperature in rinse cycle to sanitize dishes. Final rinse at dish surface ws 72.6C at dish surface. - Chlorine bleach sanitizer solution present in spray bottles (labelled) and in buckets for in use wiping cloths. Concentration of solutions was 100-200ppm. - Coolers were operating at required temperatures (4C or below) with the exception of single door prep cooler. Freezers were maintaining products in a frozen state. - Temperatures checked: - Back preparation area: walk-in cooler (#3) 3C, walk-in freezer (#2) -12C, 2 door reach in freezer (#1) -12C, 2 door worktop coolers (#4, #5) 2C, 3C 2 door work top freezer (#6) -10C, 3 door work top cooler (#7) 4C, single door cooler (#8) 4C, 2 door cooler (#9) 4C, 2 door freezer (#10) -22C, 2 door undercounter coolers (#11, #12) 2C, undercounter freezer (#13) -18C, single door prep cooler (#14) 6-7C *see violation above, 2 door worktop coolers (#15, #16) 4C - Front service area: display cooler (#17) 4C, countertop display cooler (#18) 4C, 3 door undercounter cooler (#20) 4C, single door undercounter cooler (#19) 3C - Storage room: 3 door cooler (#21), 2 door cooler (#22) 1C, 2 door freezer -19C - Temperatures of coolers and freezers are checked twice daily. Ensure corrective action is taken and recorded if temperature is at required level. - Foods were stored in a manner to prevent contamination: food products stored on shelving off of the floor, raw eggs stored away from ready to eat foods in walk-in cooler. - Ice machines (front, back) appear clean and maintained. - No signs of pest infestation noted at time of the inspection. Pest control contract is in place. - Staff/public washrooms maintained and supplied with with liquid soap and air dryers for handwashing. - Foodsafe requirement met at the time of the inspection. Manager present and has valid Foodsafe level 1 certificate. [Observations and corrective actions reviewed with Manager and a copy of the report was provided]