INSPECTION REPORT Health Protection YTAN-C73Q3J

PREMISES NAME Minute Bakery (King George Blvd)		Tel: (778) 297-1426 Fax:
PREMISES ADDRESS 109/110 - 8056 King George Blvd Surrey, BC V3W 5B5		INSPECTION DATE September 21, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Maria Adnan		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Pastries with chicken, paneer, and mixed vegetable fillings were stored in the display for room-temperature porducts. Pastries measured to be at around 40C - 45C. Operator stated pastreis were made this morning and were cooling to be held at room temperature. Corrective Action(s): Discontinue this practice. All pastries with fillings containing potentially hazardous food items must be hot-held at 60C or hotter, or must be rapidly cooled and cold-held at 4C or colder. Operator placed pastries in display cooler and upright cooler for cooling at time of inspection, to be cold-held. Operator stated a hot-holding display unit will be obtained for use. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Hand-washed dishes were placed on top of dishwasher (previously designated as a clean dish only area). No bleach available by dishwashing area for sanitizing dishes. Upon speaking with opeartor, it was noted that the hand-washed dishes had not been sanitized. Corrective Action(s): All dishes must be properly washed, rinsed, and SANITIZED. For all dishes that can be washed in the dishwasher, only use the dishwasher for washing and sanitizing. Dishes placed in dishwasher to be rewashed at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Carrots were being washed in sink containing dirty dishes. 2) Dirty dishes were placed in designated clean dish area (above dishwasher), potentially contaminating the clean dish area. Corrective Action(s): 1) When using sinks for food preparation, sinks must be free of any items such as dishes, and must be properly cleaned and sanitized prior to using for food preparation. If this continues to be an issue, a separate, designated food preparation sink will be required to be installed. 2) Only store cleaned and sanitized dishes in designated clean dish area. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Splash guard for the hand sink next to dishwasher is too small and does not prevent potential splashing of water onto clean dishes. Corrective Action(s): Replace existing splash guard with a larger one, such that water from hand washing cannot splash onto clean dishes. Correct by: 2 weeks Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Leak in pipe under two-compartment sink next to dishwasher. Corrective Action(s): Contact a plumber to repair leak. Correct by: Immediately Violation Score: 3

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

Comments

- Hand washing sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. - Bleach sanitizer solution available in labelled spray bottles at 100 ppm (chlorine) for sanitizing surfaces. - High-temperature dishwasher reached 71C at the dish surface during sanitizing rinse cycle - good. *Ensure to wash all dishes using the dishwasher, not by hand! If washing large equipment by hand, following the manual dishwashing instructions for wash-rinse-sanitize posted above the two-compartment sink. - If using sinks for food prep, ensure to thoroughly sanitize sinks before and after each use. Food prep must not occur in sinks containing dirty dishes. *Operator stated they will be designating the sinks in the side prep kitchen for food prep. - All coolers were measured at 4C or colder. - Freezer measured at -18C - Hot-holding unit in bakery kitchen not in use at time of inspection - Dry storage areas satisfactory - No signs of pest activity noted at time of inspection. Please ensure regular pest control servicing is being done by a professional pest control company.