INSPECTION REPORT Health Protection LKIM-BCDNFN

PREMISES NAME Guildford Wal-Mart #3098 Bakery/Deli		Tel: (604) 582-1413 Fax:
PREMISES ADDRESS 1000 Guildford Town Centre Surrey, BC V3R 1N3		INSPECTION DATE May 21, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Peter Thompson		NEXT INSPECTION DATE 12 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Buns and food debris found on floor outside of bakery area (under shelving unit where bulk bins are located) . Corrective Action(s): Discuss cleaning of floor in this area with janitorial staff. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT at both three compartment sinks - Three functional sink plugs available for use observed at both three compartment sinks - Raw meat stored away from Ready to Eat food items - poultry cooler for raw poultry - First In First out and date stamping methods observed in use - Sushi rice at pH 4.2 or less - Hair restraints in use - hair nets - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - EXCELLENT - Health Inspector observed MULTIPLE staff wash hands MULTIPLE times (at appropriate frequency such as after touching phones or prior to slicing meats for customer) - Meat slicer in good sanitary condition - cleaned in place with spray sanitizer solution after each use and taken apart and completely cleaned and sanitized every 4 hours - All containers/drawers used to store lids/utensils/etc. in good sanitary condition; Tongs for bulk buns/breads washed and sanitized each night - Staff Personal items kept separate from kitchen equipment - sign posted - EXCELLENT - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: SOP available for review of product: "Fresh In-Store Bakery: YFM Pizza Buns". SOP describes baking instructions, cooling procedure, packaging and labelling instructions. Best before date from WALMART CORPORATE is 3 days as indicated on SOP.