INSPECTION REPORT Health Protection VCHN-BCSRQG

PREMISES NAME Gastronomique Pastry Inc		Tel: (604) 649-7317 Fax:
PREMISES ADDRESS 14 - 7621 Vantage Way Delta, BC V4G 1A6		INSPECTION DATE June 3, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Alias Abiakar		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection bleach sanitizer concentration 0ppm. Corrective Action(s): Ensure during operation a 100ppm bleach sanitizer solution is available for use at all times. Dilute 1 teaspoon of bleach to 1 litre of water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoops for dispensing dry products left in dry product bins/containers. Corrective Action(s): As discussed in the previous inspection ensure all scoops and other dispensing utensils are stored outside of dry products. Store in a sanitary manner at all times. Violation Score: 3

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

Comments

Routine inspection: 3 door cooler at 3 degrees C. Liquid pasteurized egg yolk stored in cooler. Dairy products within best before dates. Walk in freezer (south) at -13 degrees C. Walk in freezer (north) at -18 degrees C. Pasteurized frozen egg whites stored in freezer. Chest freezer at -20 degrees C. Domestic cooler for personal use. Freezer section with frozen products for baking at -18 degrees C. Hand sink provided with liquid soap and single use paper towels. Sanitizer spray bottle labeled and after correction contains 100ppm chlorine for sanitizing work surfaces. High temperature dishwasher reached 76 degrees C at the plate surface during the final rinse cycle. Retail area cooler at 4 degree C for cream based pastries. All other shelf stable products individually wrapped and protected from contamination.