INSPECTION REPORT Health Protection SSZO-CZRTAA

PREMISES NAME Unique Bakery		Tel: Fax:
PREMISES ADDRESS 4329 Dawson St Burnaby, BC V5C 0J8		INSPECTION DATE January 23, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Meng Meng Chen		NEXT INSPECTION DATE 5 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 = 11

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Again, 2 types of potentially hazardous buns (red bean matcha bun and taro paste bread) are found storing at room temperature. Operator indiciated these are new items. Corrective Action(s): Potentially hazardous foods MUST be stored hot over 60oC. Since buns are just made 2 hours ago, reheat buns in oven and keep it hot in hot holding unit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry goods are observed in back storage room. Corrective Action(s): Transfer open bags of dry goods in pest proof and food grade containers. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Gap is noted in storage room (ceiling and on wall) between wall and pipes. Gap is also noted in ceiling in washroom. Corrective Action(s): Seal all entry points to prevent pests from entering the facility. Violation Score: 3

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

Comments

Heath permit is posted Domestic cooler at front: 0.6oC 2-door sliding cooler: 3.4oC Undercounter 2-door freezer: -8oC 2-door stand up freezer (front): -16.4oC Chest freezer: -20.4oC Hot holding unit (new and approved): 67.2oC (turned on at time of visit) Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel present at all handwashing stations General sanitation is satisfactory Observed dishware sanitizing in sanitizing sink with bleach and at least 100ppm chlorine is detected Bleach sanitizer in spray bottle is also available Chlorine test strips are available to test sanitizer concentration Note: This is the third routine inspection of the facility and third consecutive time observing potentially hazardous buns storing at room temperature. 1. When in doubt, keep products in hot holding unit. 2. Potentially hazardous buns observed at room temperature in the future will automatically be discarded. 3. Restriction on menu will be considered if this observation occurs again.