INSPECTION REPORT Health Protection ALUI-BDARL8

PREMISES NAME Short & Sweet Patisserie and Bakery		Tel: (604) 506-0673 Fax:
PREMISES ADDRESS 104 - 16793 60th Ave Surrey, BC V3S 1S8		INSPECTION DATE June 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Diana Brum-Botelho		NEXT INSPECTION DATE June 21, 2019
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Food prep areas and tables have non-food related items on them (carboard boxes, books, calculator, etc). Corrective Action(s): As discussed, ensure that food prep tables only have food and utensils/items that can be washed/rinsed/sanitized in your dishwasher on them. Other items that cannot be washed/rinsed/sanitized can contaminate your food contact surfaces and your food. Correct by: Immediately Violation Score: 3

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

Comments

Routine inspection conducted: Handsink is equipped with liquid soap and hot/cold running water, and paper towels -All temperatures satisfactory: -Display cooler at 3.9 deg C -Domestic cooler : 3 deg C -Commercial upright cooler: 2.9 deg C -Domestic freezer (upper half): -17 deg C -Chest freezer : -19 deg C -Large Upright freezer: -21 deg C -Foods in coolers and freezers are covered -Thermometers present in all coolers/freezers -Bleach sanitizer in spray bottle at 100 ppm chlorine residual -No signs of pests -high temperature dishwasher achieved 71.4 deg C on rinse cycle at dish level (minimum 71 deg C required) -FoodSafe certified staff member was present on site Ensure to focus on consistently organizing your kitchen to ensure items not needed for operation are removed or store away from food prep areas.