Fraser Health Authority



INSPECTION REPORT
Health Protection
ABAI-B2ENHZ
PREMISES NAME
Fortuna Bakery
Tel:
Fax: (604) 298-9611
PREMISES ADDRESS
4240 Hastings St
Burnaby, BC V5C 2J6
INSPECTION DATE
July 6, 2018
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Fortuna Bakery Ltd.
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation: Noted plain kaiser and sesame kaiser buns uncovered in baskets on top of bread display case at the very end of retail area. Also noted to bulk bread display cases did not have covers.
Corrective Action(s): Ensure all foods for display/self serve for customers are protected with covers and lids.
Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation: Back door to hallway which leads to retail area was open.
Corrective Action(s): Keep back door closed or install a screen to prevent the entry of pests.
Violation Score: 3

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 -9C to -12C (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.
Meat slicers in use at time of inspection. Ensure meat slicers are taken a part and thoroughly washed and sanitized minimum once every 4 hours as they are used throughout the day.
Chlorine sanitizer in spray bottle and in containers were 100ppm. Reminded staff to keep all wiping cloths stored in sanitizer solution to prevent microbial growth.
High temperature dish washer at the coffee bar achieved 71C (with thermolabel).
Drain plugs available. Manual ware washing procedures reviewed at time of inspection - no concerns.