INSPECTION REPORT Health Protection PKUR-CCS3LZ

PREMISES NAME Hillcrest Bakery & Deli Ltd		Tel: (604) 531-1750 Fax:
PREMISES ADDRESS 15231 Thrift Ave White Rock, BC V4B 2K9		INSPECTION DATE March 22, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Sheana Moyer		NEXT INSPECTION DATE March 29, 2022
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 21

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. Low temperature dishwasher not achieving sanitization (registered at 0 ppm for chlorine in the final rinse water). 2. Sanitizer solution in spray bottle registered at >200 ppm for chlorine. A solution greater than 200 ppm chlroine requires a potable water rinse. Corrective Action(s): 1. Until dishwasher is serviced and can achieve a concentration of 50-200 ppm during the final rinse cycle, use the manual method of sanitizing. Immerse the washed utensils in 100-200 ppm chlorine solution for a minimum of 30 seconds and air dry. Discussed with cleaning staff how to set this up. 2. Sanitizer solution as re-made. Ensure solution is between 100-200 ppm chlorine. Discussed with staff on how to make and test the solution. Violation Score: 15

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1. Door sweep required for side door. 2. Old unused equipment in soup making area. 3. Accumulation of old food debris underneath and behind equipment. Corrective Action(s): 1. Install door sweep by April 19, 2022. 2. Remove unused equipment from premises by April 5, 2022. 3. Clean and sanitize all areas of the premises focusing on areas underneath and behind equipment. Continue to do on this on a regular frequency to prevent accumulation. These actions will help prevent the entrance and harborage of pests in your facility. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher registered at 0 ppm for chlorine. Sanitizer records not maintained. Corrective Action(s): Service dishwasher so that it is dispensing 50-200 ppm of chlorine during the final rinse cycle. Correct immediately. Sanitizer concentration should be verified daily and recorded. Violation Score: 3

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

Comments

Routine Inspection: -Both display coolers were 4 C or below. -Sandwich cooler below 4 C. -Walk in cooler below 4 C. -Walk in freezer -18 C. -Standing freezer -15 C (should be -18 C, adjust if temperature does not drop to -18 after rush). -Cake freezer -15 C. -Both coolers in customer area 4 C or below. -Freezer in customer area below -18 C. -Hot holding greater than 60 C. **Temperatures should be checked daily and recorded. -Two compartment hand sink behind the counter fully equipped with liquid soap, single use towels, and hot/cold running water. **Note: This second compartment of this sink is not to be used for dishwashing (not adequately sized and unable to carry out the proper steps of dishwashing in one compartment only). Dishwashing must be carried out in the dishwasher or in the designated two-compartment sink. **Hand sink near the walk-in freezer not used as frequently however it must still be fully equipped at all times. Operator placed paper towels near sink at the time of inspection. -Hand sink in baker's corner fully equipped. **Hand sink in soup area obstructed by a box of paper rolls in soup area. This area was not being used at the time of inspection. Ensure sink is accessible when this area is in use. Unopened bags of flour observed on the floor. Operator stated that they had just received the delivery and staff would be moving them off the floor and onto shelves six inches off the floor. **Packaged food located underneath prep sink in soup area. Re-locate food so that there is no food directly underneath plumbing. Permit to Operate posted. Foodsafe Level 1 requirements met.