INSPECTION REPORT Health Protection AHEN-CR4TRM

PREMISES NAME Henlong Bakery		Tel: (604) 585-8588 Fax: (604) 589-8287
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE April 21, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Minh Ngo		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Egg tarts baked less than 2 hours ago were observed stored at ambient temperature in the display showcase. Time-tracking was not in place for the egg tarts. Corrective Action(s): Ensure the egg tarts are either reheated to at least 74 degrees C and then hot-held at or above 60 degrees C OR egg tarts are time-tracked to be held at ambient temperature up to 4 hours maximum prior to discarding them. Staff member reheated the egg tarts and transferred them to the hot-holding unit. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Dead cockroaches were observed inside glue traps below the dishwasher. Corrective Action(s): Pest control program is in place via Atlas on a biweekly and as needed basis according to the Manager. Most recent service was this week according to the Manager. . Ensure to continue with the pest control program to re-service the traps and apply appropriate treatment to eliminate the cockroaches. Provide a copy of your most recent pest control report to the Environmental Health Officer. . Monitor for signs of pest activity. Continue with regular cleaning of the floor and equipment. Sanitize preparation surfaces prior to and after each use each day. Continue covering all open dry goods in pest proof containers with tight fitting lids. Seal any potential entry points. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Leak was observed below the drainage pipe of the handsink that is located near the ware-washing area. Corrective Action(s): Ensure the appropriate repairs are made to prevent the leak at the handsink; Correct within 1 week. In the interim, continue using the container below this pipe to contain the leaking water. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler and both display coolers were at or below 4 degrees C. Walk-in-freezer temperature was satisfactory. Hot-held food was at or above 60 degrees C in the hot-holding unit. Time-tracking log was in place for potentially hazardous food (e.g. hot dog buns, pork buns, and chicken buns) held at ambient temperature up to 4 hours maximum prior to discarding them. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 76 degrees C) at the plate level. 2-compartment sink was supplied with hot and cold running water. A sink plug was available. 100 ppm chlorines sanitizer was available in a sanitizer pail. Staff member on shift held valid FOODSAFE Level 1 course training (expiration date: December 1, 2023). Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.