INSPECTION REPORT Health Protection ABAI-ACBQK9

PREMISES NAME Bon Bon Bakery		Tel: (604) 325-3612 Fax: (604) 325-4050
PREMISES ADDRESS 4622 Hastings St Burnaby, BC V5C 2K5		INSPECTION DATE July 29, 2016	TIME SPENT 2 hours
OPERATOR (Person in Charge) Paolo Burtini		NEXT INSPECTION DATE August 12, 2016
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 = 44

Critical Hazards: Total Number: 3

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer made up at time of inspection. Noted cloths soaking in a container under the sink in mirky water, did not detect any sanitizer. Corrective Action(s): Ensure sanitizer solution is made fresh daily at the start of each day. Keep all wiping cloths stored in sanitizer solution to prevent microbial growth. Change sanitizer as needed throughout the day to ensure minimum 100ppm chlorine sanitizer concentration is maintained. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand wash station in the front service area did not have soap in the dispenser. There was also a used spoon in the hand sink as well. No concerns with other hand wash stations in the premises. Corrective Action(s): Ensure hand wash stations are fully equipped with hot/cold running water, soap and paper towel. Ensure designated hand sinks are clear and free of obstruction at all times. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Noted operator wipe hands on reusable cloth towel handing behind large menu board. Also watched staff member rinse hands with water at the two compartment sink and proceed to handle food/food equipment. Reviewed proper hand washing practices at time of inspection. Corrective Action(s): Ensure hands are washed after every point of contamination during food handling. Hands are to be washed at designated hand sinks with warm water for 30 seconds then dried with a single use disposable paper towel. Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Noted breads stored on top of display case uncovered. Lights in food preparation areas still do not have covers. Corrective Action(s): Keep all foods covered to protect from exposure to customers and potential contamination. Obtain covers/sleeves for lights in food preparation areas. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Noted some mouse dropping under shelving units in back of premises. Showed operator droppings at time of inspection. One large fly also noted in premises at time of inspection. Gap noted between top of screen door and doorway. Corrective Action(s): Clean up droppings and monitor for new activity. Report pest activity to pest control technician. Locate and seal possible entry points (ie. install door sweep, gap between screen door and doorway). Follow all recommendations made my pest control technician. Fax copy of 2 most recent pest control reports to the undersigned. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dish washer did not reach 71C (max 65.7C). Dish washer takes over an hour to be heated up and run. This is not practical for a commercial dish washer and the nature of the business. Premises is on single use disposable utensils. Corrective Action(s): Operator to submit floor plans for installation of a 3 compartment sink as operator has not had current dish washer fixed since opening. This issue is a reoccurring infraction. Violation Score: 3

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

Comments

All coolers 4C or less (upright sliding 2 door, display case, walk in...etc), Walk in freezer -20C. General sanitation satisfactory. Bleach available on site. High temperature dish washer reached 74.2C at the end of inspection (approx 2 hours) * Correction Order issued for reoccurring infractions (ie. violation codes 209, 302, 308, 401 and 402 at time of inspection) as they were all noted on the previous inspection report.