INSPECTION REPORT Health Protection AHEN-CZBR73

PREMISES NAME Polonia Bakery		Tel: Fax:
PREMISES ADDRESS 14641 108th Ave Surrey, BC V3R 1V9		INSPECTION DATE January 9, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Andrzey Kunkel		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the bakery lacked liquid soap. Corrective Action(s): Staff restocked the above-noted handsink with liquid soap during the inspection. Ensure all handsinks are kept supplied with liquid soap, hot and cold running water, and single-use paper towels. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Greater than 200 ppm chlorine sanitizer was setup in the sanitizer pail as the chlorine test strips were bleaching out. Corrective Action(s): Staff member replaced the chlorine sanitizer solution with 100 ppm chlorine sanitizer by diluting 1/2 teaspoon bleach per L of water. Ensure chlorine sanitizer is setup at 100 ppm to effectively sanitize food contact surfaces/equipment, however while protecting surfaces and food from any potential chemical contamination. Violation Score: 3

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

Comments

Walk-in-cooler was at 4 degrees C or less (measured at 3 degrees C). It was equipped with a thermometer. Walk-in-freezers and both chest freezers were at -18 degrees C or less. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Bleach stock bottle was available. Manual wash, rinse, sanitize, and air dry method was reviewed. Handsinks in both staff washrooms were supplied with liquid soap, hot and cold running water, and single-use paper towels. Stand mixers had been recently used a few minutes ago. It was reviewed to clean and sanitize in use equipment (used for the same types of food products) at least every 4 hours between use and after final use each day. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.