INSPECTION REPORT Health Protection RSHA-AFARYP

PREMISES NAME Save On Foods #943 - Bakery		Tel: (604) 948-9255 Fax:
PREMISES ADDRESS 1143 56th St Delta, BC V4L 2A2		INSPECTION DATE November 1, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Holthi Balwinder		NEXT INSPECTION DATE November 17, 2016
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] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food contact implements being stored without properly washing and disinfecting after use. Corrective Action(s): Ensure all food contact surfaces are being washed, disinfected and stored in a sanitary manner after use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food/debris noted throughout facility. (ie: storage shelving/floor drains soiled, behind/under divider machine, etc.) Discolored ceiling tiles and walls noted. Corrective Action(s): Clean and organize entire facility. Ensure all areas, behind/under equipment, is cleaned. Pull items away from walls. Effort to be made to upgrade discolored surfaces. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Remove any/all unwanted and unused items. (ie: broken damaged filing cabinets/doors noted, small dough mixer soiled, etc.) Corrective Action(s): Remove all unused items to free up space. Violation Score: 1

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

Comments

Temperature Control: No concerns. Securely fasten temperature gauge inside the walk in cooler, for monitoring. - Mechanical Dishwasher: High temperature = Ok. - Manual Dishwashing: 4 Step Method. -> All cleaned items are to be kept stored in a sanitary manner! -> Wiping cloth/spray bottles: Monitoring required. Test strips are to be kept accessible for monitoring. - Food Storage: Ok. Copntinue efforts to keep all items stored in covered, food grade containers. - Chemical storage: To be stored in designated areas, away from food. - Sanitary Facilities: Ok. - Staff hygiene: Reviewed. - Sanitation: As per Violation Notes. Non food contact surfaces are to be cleaned on a regular basis. (Ie: Racking) - Garbage/Recycling/Composting Storage: Items are to be kept stored in covered, rodent proof containers. - Pest Control: Monitoring required. Securely fasten insect control device to wall. Refer to Sanitation Notes. - Noise Levels: Staffing concerns to be forwarded to WCB for follow up.