INSPECTION REPORT Health Protection JCHW-BLJUYR

PREMISES NAME Veneto's Cakes & Pastries		Tel: (604) 597-9886 Fax:
PREMISES ADDRESS 506 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE February 6, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Parminder Sull		NEXT INSPECTION DATE February 20, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: High (≥30) Total Score = 65

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cheesecake was displayed in a cooler at 6C (front display cooler). Corrective Action(s): Cold potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. Cheesecake was moved to a cooler at 1C at the time of inspection. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No sanitizer present in the front area for sanitizing coffee machine frothing attachments. Corrective Action(s): Bleach sanitizer must be present in each food preparation area to sanitize equipment and food contact surfaces as needed. Bleach sanitizer at 200ppm was brought to the front area at the time of inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Operator was unable to properly prepare 3-compartment sink for cleaning and sanitizing at the time of inspection. Sanitizer level was not sufficient to allow equipment and utensils to soak in the bleach sanitizing solution. 2) High temperature dishwasher was not operational at the time of inspection. Corrective Action(s): 1) Sanitizing solution in the 3-compartment sink must be sufficient to immerse equipment and utensils to allow for proper sanitizing of equipment and utensils. Water was added to the sanitizer at the time of inspection and bleach concentration was still greater than 100ppm. 2) Dishware and utensils must be properly sanitized after each use. Three-compartment sink in the back area is shared with the handwash station and is not suitable to be used for cleaning and sanitizing dishware and utensils throughout the day. Operator to switch to single service utensils and plates, cups, dishes etc. Violation Score: 25 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Front service station and washroom did not have any liquid hand soap. Corrective Action(s): Handwash stations must be properly supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Liquid hand soap was replaced at both locations at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Two bags of ingredients were stored directly on the floor. Corrective Action(s): Foods must be stored off the ground and protected from potential contamination. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Black flies were found in the kitchen by the dishwashing area. Corrective Action(s): Facility must be kept free of pests. Facility must be maintained in a clean and sanitary condition at all times to prevent pest infestation. Facility may need to contact professional pest control services. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) High temperature dishwasher is not operational 2) Front display cooler was at 6C. Corrective Action(s): 1) High temperature dishwasher must either be replaced or repaired and must be able to deliver 50ppm chlorine on the dish surface or provide a final rinse temperature of 71C on the dish surface. Public Health Act Correction Order has been issued to facility - operator must use single service utensils and plates, dishes, cups etc or cease food service until dishwasher is replaced or repaired. 2) Cooler unit must be serviced or adjusted so it can maintain 4C or less on a consistent basis or cooler is to be used for the storage of non-potentially hazardous foods. Operator has decided to store Baravian cream products and other non-potentially hazardous foods in the cooler. Violation Score: 9

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

Comments

-Walk-in cooler was at 2C. -Kitchen freezer units ranged from -10C to -18C. -Counter top cooler was at 1C. -Hot holding was greater than 60C -Kitchen bleach sanitizer was tested at 200ppm and properly labelled. -Operator has FOODSAFE Level 1 equivalent training. -Facility has been issued a Public Health Act Correction Order. Failure to comply with the conditions of the Order will result in the issuance of a violation ticket in the amount of $345 for each day the offense occurs. -Please contact the inspector if you have any questions or concerns.