INSPECTION REPORT Health Protection CPAK-BR9VDL

PREMISES NAME Vegetarian Delite Bakery (Surrey)		Tel: (604) 502-0104 Fax:
PREMISES ADDRESS 103 - 8078 128th St Surrey, BC V3W 0H7		INSPECTION DATE July 6, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 22, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cooked patties had internal temperatures measured at 11.2-11.4'C. Staff had advised all have been prepared in (9am), delivered from the other location (10-11am) and some were placed in the warmer and some were stored in the cooler since. Inspection was conducted after 2:30pm. Patties in the cooler discarded at this time. Corrective Action(s): Ensure all cold potentially hazardous foods are stored at 4'C or below at all times. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Proper method of manual dishwashing not being followed. According to staff, dishware are washed with soap and water --> rinsed with warm water --> air dried in the 3rd sink. Staff was told to have all washed dishware soaked in 200ppm chlorine solution. Manual dishwashing using 3 compartment sink poster was explained to staff at this time. Corrective Action(s): Ensure proper manual dishwashing procedure is being followed at all times. Ensure drying racks are installed above the sink as agreed at this time. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility requires a major cleaning, especially in the cake decorating room. Corrective Action(s): Ensure to have the following completed: - Remove all unnecessary items from the drawers. - Obtain a proper garbage can and store garbage in this container, not in a cardboard box on floor. - Scrub off, clean and sanitize ALL surfaces (i.e. pipe under sink, walls, drawer handles, dough mixer, floor, molding, sink etc.) Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer available in the hot-holding unit. Corrective Action(s): Ensure to have a thermometer placed in the hot-holding unit and confirm that the unit is operating at 60'C or above at all times. Violation Score: 1

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

Comments

Routine inspection conducted: -Handwash station adequately supplied with liquid soap, paper towels and hot/cold running water. -Refrigeration temperatures met requirement of Health (4'C). Ice cream freezer temperature met requirement of Health (-18'C). -Hot holding unit temperature met requirement of Health (60'C). -200ppm chlorine solution available in a labelled spray bottle. -No evidence of pest activity observed. Washroom handsink satisfactory. NOTE: Few buns/baked goods delivered from the other location (13140 80Ave) missing labels. Ensure to have these items labelled as explained at this time. NOTE: Ensure to submit a Sanitation Plan for Ice Cream Machine. NOTE: Ensure to submit a Food Safety Plan for Patties - How they are transferred from the other location (hot patties or cooled patties) and stored in the facility. If patties are to be cooled either at the other location or on site and stored in the cooler on site at 4'C or below, patties MUST be reheated to 74'C and before hot holding at 60'C. Spoke with the owner at the end of the inspection. All above have been discussed with the owner on site. Inspection report to be emailed to the owner. Follow-up inspection to be conducted on Wednesday, Jul 22, 2020. Please contact the health inspector for any questions or concerns.