INSPECTION REPORT Health Protection AKWN-B87VD6

PREMISES NAME Solodko Ukrainian Bakery		Tel: (778) 232-9135 Fax:
PREMISES ADDRESS 444 6th St New Westminster, BC V3L 3B3		INSPECTION DATE January 7, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) sergii Kuznietsov		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sinks in the servery and kitchen were blocked with utensils/equipment. Corrective Action(s): Do not obstruct hand sinks by placing items on/in them as this prevents staff from washing hands. Instructed staff to correct at time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris throughout the food preparation areas. Corrective Action(s): General sanitation of premise requirems improvement. Flour and other food ingredients throughout the food preparation areas. Cleaning of the premise shall take place daily, especially the harder to reach areas such as under and behind equipment/shelving. Equipment shall be thoroughly cleaned after each use. Date to be corrected: January 11, 2019 Violation Score: 9

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

Comments

General observations: Coolers were 4 degrees Celsius or less. Freezers were -18 degrees Celsius or less. Hot holding units were over 60 degrees Celsius. Food storage and display practices were generally good. Organization of storage areas was satisfactory. Staff hygiene and food handling practices appeared satisfactory. Hand sinks were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Bleach sanitizer (spray bottles): 200ppm. High temperature dishwasher had a final rinse temperature of at least 77 degrees Celsius (as per thermal label). Chemicals were stored in a safe manner.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AKWN-B87VD6
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Reviewed food product information for cooking oil. No compliance issues noted.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment