INSPECTION REPORT Health Protection DNGG-AQ8U2S

PREMISES NAME Aryzta		Tel: (604) 296-1070 Fax: (604) 291-7764
PREMISES ADDRESS 6229 Laurel St Burnaby, BC V5B 3B3		INSPECTION DATE August 14, 2017	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chris Helgason		NEXT INSPECTION DATE August 15, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 32

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - High Temperature Sanitizing Pan Washer is not operating properly. Pans are coming out cool to the touch after going through a cycle. Themolabel used, lowest temperature on thermolabel (65.6 deg C) not even achieved. Corrective Action(s): - Repair and/ or adjust unit. Unit must achieve minimum Wash and Final Rinse Temperatures as per unit data plate. Do not use unit until it has been repair. Operator has posted signage to advise staff. - All pans must be manually washed and sanitized. Adequate space in equipment washing area to accommodate this TEMPORARILY ONLY. Review manual washing and sanitizing procedures with sanitation staff. Ensure that 200 ppm Quats sanitizer is used to sanitize pans. Pans must be air dried before they are stacked and used. Note: QA HOLD signage placed on unit so that it is not accidentally used. [Correction Date: Immediately] Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Opened bag of dry ingredient stored on floor in Cake Side Mixing Room. 2. Cooling Cakes stored beside garbage bin and warewashing sinks. Cakes were then brought through the cake processing room where cleaning and sanitizing was actively taking place. Spray from hoses could potentially contaminate cakes as well as water from floor can splash onto cakes as they were brought through the processing room to access the tempering room. Corrective Action(s): 1. Store all food products at least 6" (15 cm) off the ground to protect from contamination. - Review procedures with staff. Do not store any food directly on the ground. 2. Organize timing between procedures. Ensure that cakes are protected from contamination at ALL times. It may be necessary to cover cake carts as they get pulled through the cake processing room if the room is undergoing cleaning and sanitizing procedures. Review procedures accordingly. [Correction Date: August 14, 2017] Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Tape used to tape side panel of Tonelli Mixer. 2. High Temperature Sanitizing Pan Washer is not operating properly. Unit is not heating up. Corrective Action(s): 1. Remove tape. Repair/ address side panel issue. [Correction Date: August 14, 2017] - Surfaces of food equipment must be smooth, non-absorbent, and easily cleanable. Pieces of tape may also potentially contaminate food. 2. Repair and/ or adjust High Temperature Sanitizing Pan Washer. Minimum Wash and Final Rinse Temperatures must be achieved as per unit data plate. [Correction Date: August 14, 2017] Violation Score: 15 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Flooring in several processing areas has worn off/ peeled away or is pitting. - Cracks noted in Bake Side Walk-In Cooler floor. Corrective Action(s): - Repair/ seal affected flooring. - Fill/ seal floor cracks. [Correction Date: October 31, 2017] *Floor surfaces must be smooth, non-absorbent, and easily cleanable. Violation Score: 3

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

Comments

- Handwash stations provided with hot and cold water (mixed), liquid soap and papertowels. ** Ensure that handwash stations are accessible at all times to facilitate handwashing. - Temperature of coolers and freezers are satisfactory. Operator maintains daily temperature monitoring records located outside each unit. - 200 ppm Quats sanitizer (SterBac) available for sanitizing food contact surfaces and food equipment. ** Ensure that sanitizer concentration is verified regularly. Records should be maintained. - Weekly pest control services provided by Orkin. - Follow all recommendations provided by your pest control company. - Report new and/ or increased activity to your pest control company. - Ensure that all areas of the premises are accessible for pest control services.