INSPECTION REPORT Health Protection DNGG-D2E2PD

PREMISES NAME We Bake		Tel: Fax:
PREMISES ADDRESS 9630 Cameron St Burnaby, BC V3J 1M2		INSPECTION DATE February 12, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jinju Hwang		NEXT INSPECTION DATE 4 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 = 10

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Kitchen handsink not accessible to facilitate handwashing. Tray of baked goods stored on top of handsink. - Liquid soap not available at handsink. Corrective Action(s): - Remove items from handsink. - Provide liquid soap at kitchen handsink. - Handsinks must be accessible at all times and provided with hot and cold water, liquid soap and papertowels. [Correction Date: Immediately] **Install a soap dispenser at kitchen handsink. There is insufficient space on handsink ledge to accommodate a portable soap pump-style container. Violation Score: 5

Non-Critical Hazards: Total Number: 1

312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: - Frozen meat and seafood stored in the upright freezer. These ingredients are not part of items that are approved to be on the menu. Operator states that items are for personal use. Corrective Action(s): - Remove all food items/ ingredients that are not approved to be on the menu. [Correction Date: 12-Feb-2024] Violation Score: 5

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

Comments

- Coolers: <4C - Freezer: -19C - Interior of ice machine appears maintained in a sanitary condition. - Chlorine bleach available to make 100-200 ppm chlorine bleach sanitizing solution (1 tsp chlorine bleach + 1 L water) - High Temperature Sanitizing Dishwasher: 71C at dish surface - General sanitation of premises appears satisfactory. **Store all items at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring. **Install shelves in dry storage room so that items are not stored directly on the ground. - FOODSAFE Level 1 requirements are in compliance. - Valid Permit to Operate posted. **Provide storage hooks and/ or shelves in storage room or washrooms for employees belongings. Employee belongings are not to be stored in food preparation areas and shelving in food preparation areas. **Changes/ additions to the menu, floorplan, and/ or existing approved operation is not permitted without written approval from Fraser Health. Submit proposed changes/ additions to Fraser Health for review. Written approval required before proposed changes can be made.