INSPECTION REPORT Health Protection JCHY-CS6RBG

PREMISES NAME Pace Processing		Tel: (604) 833-0795 Fax: (604) 539-9202
PREMISES ADDRESS 101/102 - 19525 56th Ave Surrey, BC V3S 6K3		INSPECTION DATE May 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Pace Processing & Product Development Ltd		NEXT INSPECTION DATE 12 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: QUATs hose observed to measure <50ppm. Corrective Action(s): Service the QUATs hose to measured at 200ppm. Temporary use QUATs dispenser to sanitize equipment until QUATs hose is serviced. Corrected by: June 1, 2023 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Observed sole handwashing sink removed from the production line in place of a new mixer installed in that place. Corrective Action(s): Revert back to original approved floorplan or submit updeted floorplan to ensure handwashing sink in the production area is easily accessible for health review and approval. Corrected by: June 8, 2023. Violation Score: 1

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

Comments

Routine Inspection conducted today. Facility produces shell cakes. Handwashing sinks prior to production area are well equipped with hot and cold running water, liquid soap, and paper towels. Alcosan surface sanitizer available in production area to sanitize food contact surface throughout the day to minimize build-up of food debris and pathogen growth. 3-compartment sink available for warewashing. QUATs dispenser measured at 200ppm. Racks for cakes are cleaned and sanitized manually by hosing down with portable water, detergent, and QUATs sanitizer measured 200ppm. Converyor belts, tables, equipment are all on casters and are brought to the dishwashing area to be washed, rinsed, sanitized using hose at end of day. Walk-in cooler measured at 4C. Walk-in freezer measured at -18C. Food observed to be stored at least 6 inches off the floor. Cakes are cooked at 74C or higher internal temperature. Internal temperature of cakes temperature logged. Cakes are then cooled in coolers to 20C within 2 hours prior to assembly and packaging. Finished cakes are stored frozen in walk-in freezer. NOTE: Ensure to keep QA records on internal temperature of cakes after cooling. No signs of pests observed. Overall, facility is well organized.