INSPECTION REPORT Health Protection ABAI-B95UBF

PREMISES NAME Fortuna Bakery		Tel: Fax: (604) 298-9611
PREMISES ADDRESS 4240 Hastings St Burnaby, BC V5C 2J6		INSPECTION DATE February 6, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Fortuna Bakery Ltd.		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in every spray bottle on site were are all too strong (ie. bleacing out test strips). No bottle of bleach to make sanitizer for manual warewashing was available in the bakery area, only bleach in a spray bottle. Reusable wiping cloths were noted on the counters throughout the premises. No chlorine sanitizer was available in containers to store wiping cloths. The front food handling area and bakery area in the back were sharing drain plugs between the two ware washing sinks. Corrective Action(s): 1. Obtain test strips to ensure diluted bleach to make chlorine sanitizer is at 100ppm. 2. Ensure each ware washing station is self contained with its own bottle of bleach and set of drain plugs. 3. Ensure sanitizer solution is readily available in each food preparation/handling area. 4. Keep all wiping cloths stored in sanitizer solution when not in use to prevent bacterial growth on the cloth. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher is not working. Staff are using single use disposable cups/utensils for customers and manually warewashing milk steamer cups in the two compartment sink. No concerns with manual warewashing procedures explained at time of inspection. Corrective Action(s): Have dishwasher repaired/replaced so capable of sanitizing food equipment. Utilizing single use disposable cups/utensils and manual warewashing is acceptable in the interim. Violation Score: 9

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

Comments

All hand wash stations were fully equipped with hot/cold running water, soap and paper towel All coolers 4C or less (walk in, display bakery, deli cases...etc) Pizza breads stored in deli display case cooler. Freezers -12C to -18C (Ensure all frozen potentially hazardous foods are stored at -18C or less) General sanitation satisfactory. No obvious sign of pest infestation noted at time of inspection. Back doors were both closed at time of inspection. Meat slicers in use at time of inspection. Operator said meat slicers are taken a part and thoroughly washed and sanitized minimum once every 4 hours as they are used throughout the day. Reviewed manual ware washing with staff at time of inspection. No concerns. All foods appeared protected at time of inspection (ie. covered, stored off the ground, lights covered...etc) Note: Not all bulk bread containers had lids. No breads were noted in the bulk bread containers at time of inspection. Operator said they are no longer used. Ensure lids are obtained for the bulk bread/food containers if any food will be put in there. Door to staff washroom in bakery is self closing.