INSPECTION REPORT Health Protection LKIM-CZHTM5

PREMISES NAME Vancouver Croissant Ltd		Tel: (604) 254-0323 Fax:
PREMISES ADDRESS 105 - 3490 Gardner Ct Burnaby, BC V5G 3K4		INSPECTION DATE January 15, 2024	TIME SPENT 2.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 22, 2024
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 58

Critical Hazards: Total Number: 3

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Six bags of flour contaminated by rodents. - 5 bags of organic flour - 1 bag of regular self rising flour Items had been chewed by rodents. CORRECTED DURING INSPECTION - items discarded at time of inspection . Corrective Action(s): Bags of flour are stored on pallets close to floor. This is an accessible area for rodents. EHO recommends long term storage of bagged flour in pest proof containers Obtain glue board traps as recommended by Pest Control Company and place on floor surrounding flour as this is an area of high activity. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Lack of sanitizer solution upon arrival of EHO. This has been discussed at previous inspection with previous EHO. CORRECTED DURING INSPECTION - Sanitizer solution made upon direction of EHO . Meat slicer stored from previous day with meat debris on the surface CORRECTED DURING INSPECTION - item cleaned upon direction of EHO . Corrective Action(s): This is a repeat violation. Discuss with staff. Staff habits are to change. Surfaces are to be sanitized throughout the day and not just at the end of the night. Ensure staff are preparing sanitizer at the start of each shift and are changing and using throughout the day. Meat slicer is to be cleaned and sanitized after each use. Ensure item is covered for storage as facility has rodent infestation. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hot water at back washroom and two compartment sink was turned off upon arrival of EHO CORRECTED DURING INSPECTION - hot water was turned back on at directly of EHO. . Soap dispensing unit at hand sink blocked. CORRECTED DURING INSPECTION - item cleaned of blockage . Corrective Action(s): Hot water is NOT to be turned off during the day for the washroom as it is connected to main sink used for hand washing in food preparation area. Facility may turn off hot water line to this sink at night only when facility is not in use. Otherwise once facility is in use the hot water line to these two sinks is to be restored. Hot water is to be repaired IMMEDIATELY. This is urgent. . Violation Score: 5

Non-Critical Hazards: Total Number: 5

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Bricks of spinach thawing at room temperature. Discussed with owner. . Corrective Action(s): Ensure staff are thawing in cooler units. Staff are to remove the frozen food items from freezer unit in advance of day that it is needed it in enough time to thaw. . Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent infestation at facility. Chewed materials including food and baseboards Rodent droppings observed. . Corrective Action(s): Continue with services of Pest Control Company. Follow recommendations. . Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Hole observed in back area of base board - showed to owner Back door not tight fitting - showed to owner Used parchment sheets found in old walk in cooler unit - contributing food source Flour stacked on one pallet on floor too close to floor. Easily accessible by rodents. Food Source Large holes in drywall due to flood . Corrective Action(s): Seal all holes in drywall, mouldings and doors. Ensure doors are tight fitting. Any used parchment is to be discarded Flour must be placed in pest proof containers - discussed with owners Seal holes in drywall. Follow recommendations of pest control company. . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found on floors and on pallets of flour throughout. Lower shelves have flour dust. Junction where floor meets wall requires cleaning. Knife rack requires cleaning . Corrective Action(s): Thorough cleaning required. Clean: - Floors - Lower shelves - Knife rack - Rolling racks - inside drawers - Ice machine interior - Anywhere food debris or rodent droppings have accumulated . Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Items throughout facility are in various states of wear. Some items require repair others require full replacement. . Washroom faucet is going to fail as it is loose. Two compartment sink hot water faucet is loose Hot water in second washroom is leaking . Corrective Action(s): An assessment of the facility and equipment is needed. Facility has many pieces of equipment made of wood or plastic that are end of life and require repair or replacement. Some items can be repaired while others need to be discarded. Make necessary repairs and budget for items that require replacement. . Plumber needs to be contacted and service facility IMMEDIATELY . Violation Score: 9

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

Comments

COMMENTS - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - All food items covered in cooler and freezer units - Hair restraints in use - Hair Nets - Scoops placed external to dry storage bins - Staff Personal items kept separate from kitchen equipment NOTE: obtain test strips for chlorine sanitizer