INSPECTION REPORT Health Protection CSWY-BZF28V

PREMISES NAME Henlong Bakery		Tel: (604) 585-8588 Fax: (604) 589-8287
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE March 24, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Minh Ngo		NEXT INSPECTION DATE 12 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Scoop with handle observed inside flour bin touching the product. 2. Various bakery goods, not in the process of cooling, observed not covered in walk-in cooler and walk-in freezer. 3. Various bakery foods (in boxes) observed stored directly on the floor in the walk-in cooler and walk-in freezer. 4. Staff drinks observed stored above dry goods on small wheel rack in prep area. Corrective Action(s): 1. Ensure all scoops are stored in a sanitary manner outside of the flour bin to prevent cross contamination. 2. Ensure all food, not in the process of cooling, is covered to prevent cross contamination. 3. Ensure all food and food contact surfaces are stored at least 6 inches off the floor to prevent cross contamination. 4. Ensure all staff drinks are stored away from food and food contact surfaces to prevent cross contamination. Violation Score: 9

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

Comments

Observations During Inspection: - Facility in sanitary condition - No evidence of pests - Handsinks adequately supplied with hot/cold water, soap, and paper towel - Coolers achieving temperatures of 4 C or less - Freezers achieving temperatures of -18 C or colder - Hot Holding achieving temperatures of 60 C or higher - High Temperature Dishwasher achieving final sanitizing rinse of greater than 72 C at the dish - Chlorine Sanitizer solution in use in food preparation areas and at concentrations of 200 ppm - Light covers in place - All containers/lids/utensils/etc. in good sanitary condition - Sink plugs available for compartment sink Covid-19 Observations During Inspection: - Plexi-glass barrier installed at till - Staff observed wearing masks - Hand sanitizer provided at till - Chlorine solution available to clean high contact surfaces Note: Ensure tongs are cleaned regularly within 2-4 hours or as necessary