INSPECTION REPORT Health Protection JKWK-BFWURX

PREMISES NAME Nana's Bakery		Tel: (604) 568-4122 Fax:
PREMISES ADDRESS 6329 Beresford St Burnaby, BC V5E 1B3		INSPECTION DATE September 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nermin Hadzikadunic		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: New rodent droppings observed in the corners of the inside and outside of the staff washroom walls and on the piping next to the hand washing station under the main clock. Corrective Action(s): Clean and sanitize these areas. Notify pest control to continue monitoring and preventive measures. Pest control company currently comes in every week. Violation Score: 3

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

Comments

Premise is sanitary. Hot and cold water available. All hand sinks in use with liquid soap, paper towels and running water. Staff demonstrate good personal hygiene and safe food practices. 3 compartment sink in use. 200 ppm and above chlorine sanitizer used. Equipment in good working order. Food protected from contamination. Staff washroom is sanitary with fully stocked hand sinks. Permit posted in visible location. Food safety plan and sanitation plan updated January 2019 available on site. Cold units: #1 -9C dough, #2 -15C desserts/cakes, #3 4C dairy, #4 top -10C pasta, bottom 3.5C staff items only, #5 -17C dough, #6 -20C potato kompir, #7 white fridge 10C whole vegetables and beer only, top -5C soups, #9 2C dough, #10 spinach sauce 2C, #11 chest freezer spinach at -10C, #12 display cooler sausages at 4C, #13 display cooler juice 4C, #14 yogurt 3.2C, #15 cream cakes 4C. Walk in freezer -4C cakes, walk in cooler at 3C slabs of meat. Hot Holding units #1,#2 61C to 64C soups and spinach pie. Temperature logging stopped in June 2019. Ensure to log temperatures daily and keep up to date.