INSPECTION REPORT Health Protection MBEK-BMCSQK

PREMISES NAME Saginaw Bakeries		Tel: (604) 385-2520 Fax:
PREMISES ADDRESS 2520 190th St Surrey, BC V3S 3W6		INSPECTION DATE March 3, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Dale Hannesson		NEXT INSPECTION DATE March 10, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. One bottle labeled "sanitizer" located in the main pan washing area had no detectable quats sanitizer. Bottle may have been filled with degreaser as the nearby dispenser was connected to degreaser concentrate instead of sanitizer concentrate. 2. Pan washer #2 reached temperatures of 64 to 66 degrees C at the utensil surface (tested over three cycles). Corrective Action(s): 1. Bottle was emptied at time of inspection. Ensure all equipment, utensils, and food contact surfaces are properly washed and sanitized. Ensure sanitizer concentrations are being verified with appropriate test strips. 2. A minimum of 71 degrees C is required at the utensil surface for sanitizing of equipment and utensils. Use pan washer #1 in the interim until such time that pan washer #2 is capable of reaching at least 71 degrees C at the utensil surface. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink located near walk in cooler had no paper towels. Corrective Action(s): Paper towels supplied at time of inspection. Ensure all hand washing sinks are supplied with hot and cold (or warm for mixed valve) running water, liquid hand soap, and single use paper towels in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pan washer #2 was not capable of reaching a sanitizing temperature of 71 degrees C at the utensil surface. Corrective Action(s): Ensure pan washer #2 and/or related equipment is serviced so that this pan washer is capable of reaching 71 degrees C or more at the utensil surface. Date to be corrected by: March 10, 2020. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Sanitizer dispenser located near pan washer #1 had no detectable quats. A container of degreaser concentrate was observed to be connected to dispenser line. Corrective Action(s): Degreaser concentrate was removed. Ensure line is properly flushed to remove all degreaser and ensure sanitizer concentrate is in place. Improperly labeled chemicals may lead to accidental mixing or misuse. Note: No supply of sanitizer concentrate containers available at time of inspection. Use dispenser located in pan washer #2 area until additional sanitizer concentrate is available and in place at above-noted dispenser. Sanitizer must be dispensed at a concentration of 200 ppm quats, or higher according to manufacturer's specifications. Violation Score: 9

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

Comments

Routine inspection conducted. Central walk in cooler noted on previous routine health inspection has been removed; ovens in place of former cooler. Cooler located on North side has been expanded. Walk in cooler at 4 degrees C. Walk in freezer at -19 degrees C. Food is stored off the ground on pallets or racking. Hand washing sinks supplied with either hot and cold or warm (mixed valve) running water, liquid hand soap, and single use paper towels.* Discussed cleaning procedures with management. Chemicals stored separately in locked storage unit. Loading bays and exterior access doors checked for gaps--no gaps observed at time of inspection. Note: One loading bay door was opened at time of inspection due to a recent delivery. Ensure ramp is lowered and loading bay door is closed completely. Three compartment sink located in pot and pan washing area is supplied with hot and cold running water. Quaternary ammonium compounds (quats) sanitizer dispenser located above three compartment sink was tested at 200 ppm. Quats sanitizer available at 200 ppm in labeled spray bottles.* Pan washer #1 reached 72 degrees C at the utensil surface (minimum required: 71 degrees C at the utensil surface). Staff wear hair nets, non-latex gloves, aprons and/or lab coats. No signs of pest activity observed at time of inspection. Reviewed temperature, pest, and sanitation logs at time of inspection. Ensure pest control operator recommendations are followed. Ensure records are kept for both pan washer #1 and #2. *Refer to violation code section for exceptions.