INSPECTION REPORT Health Protection LQUN-D8SPCW

PREMISES NAME Mei Le Bakery & Restaurant		Tel: (604) 526-1338 Fax:
PREMISES ADDRESS 112 - 100 Schoolhouse St Coquitlam, BC V3K 6V9		INSPECTION DATE September 4, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ri Qiang Zhang		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Pooling water on the floor under the cookline station, as there are missing floor tiles creating an uneven floor. The pooling water will attract and breed flies and cockroaches. Corrective Action(s): Mop up the pooling water every night to remove the water. **Correction date: Today** Figure out a permanent solution to the floor and save money to repair it. The floor shall be smooth, level, durable, sealed and cleanable. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The bakery area has some accumulation of flour on the walls below and behind equipment & tables; on the sides of equipment; on legs of equipment & tables; and on shelves. This will attract pests. Corrective Action(s): Focus on cleaning the mentioned areas. Ensure staff are removing items off shelves before cleaning, and moving tables & equipment so they can clean the floor and walls behind and under them. **Correction date: Sept. 11/24** Violation Score: 3

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

Comments

A routine inspection was completed: - Walk-in-cooler 2C; bar coolers 4C; display bakery cooler 4C; u/c cook-line coolers 4C or colder; upright coolers in bakery area 4C; walk-in-freezer -22C; chest freezers in kitchen -20C or colder; upright freezer in bakery area -16C; bun steamer hot holding units 74C; BBQ meat display hot holding unit 60C; rice, soup and dim sum sauce hot holding units above 60C; and thermometers present. - Low temperature dishwasher had [Cl2] 50ppm. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Bleach sanitizer in spray bottles and cloth towels had [Cl2] above 200ppm. - All foods stored in food grade containers; covered; labelled; date coded; food stored in groups with raw proteins below or separate from RTE foods; and foods stored 6" off the floor on racks, shelves or platforms. - No expired foods in use or for sale. FIFO rules being followed. - General sanitation level is good. Staff have maintained the sanitation level. Great job!!! - Exhaust canopy and filters professionally cleaned in August 2024, next service due in March 2025. Exhaust filters are cleaned every 2 weeks by staff. - Minimal signs of fruit/drain flies, but fly paper used to trap them. - Professional pest company services contracted, and monitors premises twice a month for pests. - Staff possesses valid FoodSafe level 1 certificate. - Valid health permit and decal posted. ACTION: Focus on detailed cleaning of the bakery area. Accumulation of flour and food debris slowly occurring on surfaces, on walls below and/or behind equipment & tables. Ensure the outside of food containers, sides of equipment, and legs of equipment are cleaned. There are missing floor tiles in the cooking station area and under cooking equipment. Water is pooling in these areas and creates an environment that flies and cockroaches can live in. Plan to fix these areas so the floor is durable, smooth, level, sealed and cleanable.