INSPECTION REPORT Health Protection JCHW-B2DP3U

PREMISES NAME Veneto's Cakes & Pastries		Tel: (604) 597-9886 Fax:
PREMISES ADDRESS 506 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 5, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parminder Sull		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Bleach spray bottle by the coffee machine had less than 50ppm chlorine sanitizer. Operator stated spray bottle is approximately 2 weeks old. 2) Deli slicer is used throughout the day and cleaned and sanitized at the end of the day. Corrective Action(s): 1) Bleach sanitizing solution at 100ppm to 200ppm is required to proper sanitize equipment, utensils, and food contact surfaces. Bleach sanitizer should be replaced at least weekly, if not used up within the week. Bleach sanitizer at 200ppm was prepared at the time of inspection. 2) Deli slicer must be cleaned and sanitized after each use, or every 4 hours if used continually. Deli slicer was disassembled for cleaning and sanitizing at the time of inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back kitchen 3-compartment sink is meant to be used as a handwash station. Handwash station did not have single use paper towel towels and liquid soap dispenser was empty. Operator stated staff use washroom or dish soap to wash hands. Corrective Action(s): Handwash station must be supplied with hot and cold running water, liquid hand soap, and single use paper towels to facilitate proper handwashing. Do not use the washroom for handwashing, except when using the washroom. Liquid soap dispenser was refilled and paper towels were relocated to the 3-compartment sink at the time of inspection. Violation Score: 5

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

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

Comments

-Walk-in cooler was at 3C. -Front sandwich cooler was at 4C. -Kitchen freezers ranged from -14C to -20C. -Front display coolers used to display pastries containing Bavarian Cream and non-dairy cream - do not require refrigeration. -Soup brought to a boil prior to hot holding. Soup was being made at the time of inspection. -3-compartment sink used to clean and sanitize equipment and utensils in the afternoon. Sink plugs and bleach sanitizer present. -High temperature dishwasher in the front coffee area had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -General sanitation satisfactory at the time of inspection. Some addition attention required under the freezer units. -Foods properly stored off the floor and covered. Scoops stored in a sanitary manner. -Did not observe any single use items being reused. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator FoodSafe Level 1 certificate valid until July 29, 2018. In order to meet the FoodSafe Level 1 requirement, certificate must be valid/not expired. -Please contact the inspector if you have any questions or concerns.