INSPECTION REPORT Health Protection RSHA-CGARFW

PREMISES NAME COBS Bread (Tsawwassen Commons)		Tel: (604) 382-5018 Fax:
PREMISES ADDRESS 1812 - 4949 Canoe Pass Way Tsawwassen, BC V4M 0B2		INSPECTION DATE July 13, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jackson Lee		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # RSHA-CG2SD7 of Jul-05-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Quat sanitizer not detected in dishwash sink. Wiping cloths not stored in a sanitizer. Rollers contaminated with food - being stored without being cleaned. Correction: Ensure all food contact surfaces are washed and sanitized after use. Store all clean items in a sanitary manner. (ie: high - upper shelves) Use test strips to monitor sanitizer concentration levels. Wiping cloths are to be stored in a sanitizer at all times. Limit the amount of cloths being used. Code 302 noted on Follow-Up inspection # RSHA-CG9RWK of Jul-12-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: See below. Correction:

Comments

Reinspection based on previous inspection reports and follow up to the correction order previously issued. - Manual Dishwashing procedures reviewed. 4 Step Method - Quat sanitizer.- Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Sanitation: Improved. Ensure cleaning schedules are being implemented and followed. (ie: Daily/weekly/monthly) - Manual Dispensing unit: Air pocket in lines previously noted. Monitor - ensure solution does not run dry. - Handwashing station fully stocked. - FoodSafe trained staff on site. Copies of Certificates should be kept accessible at all times. Previous "Correction Order" has been rescinded. Thank you for your help!