INSPECTION REPORT Health Protection DNGG-BLAQQE

PREMISES NAME Ca Croustille		Tel: (604) 818-3049 Fax:
PREMISES ADDRESS A5 & A6 - 5279 Still Creek Ave Burnaby, BC V5C 5V1		INSPECTION DATE January 29, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sebastien Anton & Boubakr Lagribat		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Operators process a variety of baked goods - croissants (butter/ chocolate/ almond/ almond & chocolate/ cinnamon twist), danishes (lemon & blueberry/ pear & almond/ cinnamon/ pistachio/ raisin), torsades (custard & chocolate chip). Products are offered for sale at Farmers Markets. - Operator has provided lab analysis results for almond cream used as filling in some products. Lab results report Water Activity (Aw) of 0.63. This indicates that the almond cream is non-potentially hazardous and does not require refrigeration ≤4 deg C. - Operator advised that there has been no changes/ additions to the operation since Health Approval was first granted in April 2018. - Operation maintains a VIP Membership with YVR Prep - Assigned exclusive use of Station 10 in Hot Kitchen 24/7. Main hours of operation at this time: (Summer - 10 pm to 6 am everyday); (Winter - 10 pm to 6 am 1-2 times/ week). Note: No food processing at time of inspection. - Handsink accessible to station provided with hot and cold running water, liquid soap and papertowels. - Dry storage is located at Station 10. Food storage practices appear satisfactory - storage is organized and food is protected from contamination. Each dry ingredient bin has its own scoop. - Pasteurized egg products are used for egg wash only. Pasteurized egg products are stored in walk-in cooler. - Walk-In Cooler: 4 deg C - food storage practices in cooler appears satisfactory - storage is organized and food is protected from contamination. - Walk-In Freezer: -18 deg C - pastries are stored on individually covered speed racks and protected from contamination. - 200 ppm Quats sanitizer available at Station 10. **Obtain Quats test strips so that sanitizer concentration can be verified. - High Temperature Sanitizing Dishwasher: 78.1 deg C at dish surface. Final Rinse Temperature Gauge reading: >82 deg C. - Reviewed dishwashing procedures with operator. All items are washed in the dishwasher. Operator able to describe how they verify that unit is working properly before using. - Dough Sheeter (used exclusively by operation) appears maintained in a sanitary condition. - General sanitation of Station 10 and ingredient/ equipment storage areas appears satisfactory. **Proposed changes/ additions to the existing operation must be reviewed by Fraser Health and obtain written Health Approval.