INSPECTION REPORT Health Protection JVIK-BGCTNW

PREMISES NAME Blacksmith Bakery & Cafe		Tel: (778) 808-8039 Fax:
PREMISES ADDRESS 9190 Church St Fort Langley, BC V1M 2S1		INSPECTION DATE September 25, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Stephan Schigas		NEXT INSPECTION DATE October 02, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Observed tomato sauce still in the warm pot sitting on burner for cooling Corrective Action(s): Please note the appropriate cooling method is as follows: - After removing from heat, >60C - 20C within 2 hours. - 20C to 4C within 4 hours. It is important to ensure that the food is removed from the warm/hot pot and placed into smaller/shallow containers to allow for rapid cooling. Sauce was reheated at time of inspection to 74C, will then be separated into smaller containers for cooling. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Observed several trays of eggs and unsalted butter not placed into cooler upon delivery 2. 1Dr standing cooler observed storing potentially hazardous baked goods > 4C Corrective Action(s): 1. Please note that eggs must be stored in the cooler at 4C or below. Once delivery is received, be sure to place eggs into coolers right away. All eggs placed into a cooler at time of inspection. Please note: Future observations may result in the eggs being discarded at time of inspection. 2. All products moved to another cooler at time of inspection. Do not use to store potentially hazardous foods until it can consistently maintain 4C or below. Violation Score: 15

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Observed back door open at time of inspection Corrective Action(s): Ensure back door is either closed or a screen door is in place. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Observed dust build up on ducting throughout facility Observed food debris buildup on can opener Corrective Action(s): Cleaning required at ducting - be sure to protect clean dishware, surfaces, foods, etc. Cleaning required at can opener Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1DR standing cooler is not in good working order Corrective Action(s): Service unit to ensure it can maintain foods at 4C or below. Violation Score: 3

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

Comments

Discussed slicer cleaning Discussed in-use utensil policy, ensure all knives, tongs, bowls, etcs are washed AT LEAST every four hours. Aim for every 2 hours. Quats sanitizer at 200ppm Hand sink equipped Dishwasher tested at 73C at plate surface during rinse cycle Hot holding at soup >60C Coolers < 4C Foods are organized in coolers Dry storage is organized General cleanliness throughout the facility is good Baked goods covered at point of sale May need to consider additional cooler storage to accommodate all food items OR more frequent deliveries