INSPECTION REPORT
Health Protection
MBEK-B9ZRSH

PREMISES NAME
Saginaw Bakeries
Tel: (604) 385-2520
Fax:
PREMISES ADDRESS
2520 190th St
Surrey, BC V3S 3W6
INSPECTION DATE
March 6, 2019
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Dale Hannesson
NEXT INSPECTION DATE
March 08, 2019
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD 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: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: 1. High temperature dishwasher unable to attain minimum sanitizing temperature of 71 degrees C at the utensil surface. Maximum temperature achieved at the utensil surface: 65 degrees C (tested for multiple cycles).
2. Central walk in cooler (#2) unable to maintain foods at a temperature of 4 degrees C or less. Temperature at time of inspection: 8 degrees C.
Corrective Action(s): Ensure that the above-noted equipment is serviced as needed to ensure minimum required parameters are being met. Ensure that gauges for both the dishwasher and cooler are working correctly. Provide an additional functional thermometer accurate to 1 degree C within the cooler as the built-in temperature gauge may not be accurate. Ensure that accurate and detailed logs are being maintained for these units. Date to be corrected by: March 8, 2019.
Violation Score: 9


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

Comments

Follow up to Rpt # MBEK-B9YVL6.

Cooler #2 and main pan washer unable to reach minimum required parameters (refer violation #308 for details)
Packaged non-potentially hazardous foods (e.g. jalapenos, icing, shelf-stable cured meats) observed in cooler at time of inspection. Reminder to ensure potentially hazardous foods are not stored here until it is confirmed by the Environmental Health Officer that cooler is capable of maintaining foods at 4 degrees C or less.
Reminder to ensure that any food contact surfaces (e.g. pans) are properly sanitized after washing in the pan washer (e.g. with a 200 ppm quats solution) or placed through pan washer #2 and reach 71 degrees C at the utensil surface.
Service technician contacted at time of inspection
Call for re-inspection once above noted units are serviced.