INSPECTION REPORT Health Protection LKIM-C95NVT

PREMISES NAME Small Victory Bakery		Tel: (236) 520-0708 Fax:
PREMISES ADDRESS 1214 - 4580 Brentwood Blvd Burnaby, BC V5C 0K3		INSPECTION DATE November 25, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Afshan Nathoo		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cream filled donuts stored at room temperature without time tracking/recording. CORRECTED DURING INSPECTION - Manager explained items are not stored at room temperature more than 4 hours. Manager will time track and record these potentially hazardous food items for 4 hour intervals after which any leftover items will be discarded and the number of discarded items to be recorded. . Corrective Action(s): Ensure time stamping/recording for potentially hazardous food items (cream filled donuts) is occurring for four hour intervals. After 4 hours any remaining items must be destroyed and the number of destroyed items must be recorded. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution in bar front area at concentrations less than 200ppm QUAT. CORRECTED DURING INSPECTION - bucket changed. . Corrective Action(s): Ensure this bucket of sanitizer solution is changed throughout the day. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Staff lunches stored on high shelf in walk in cooler unit. Staff lunches above foods intended for public consumption pose a risk of contamination if anything spilled or fell. . Corrective Action(s): Staff lunches are permitted in main walk in cooler unit provided they are either stored in a tub or on the lowest shelf. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 Degrees Celsius at the dish in both main kitchen and in front bar area - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Proper re-heating methods observed for previously cooked food items - soup heated on induction stove top to 82 degrees and checked with stem thermometer - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection