INSPECTION REPORT Health Protection VCHN-BFJPQ2

PREMISES NAME Monte Cristo Bakery		Tel: (604) 294-1103 Fax:
PREMISES ADDRESS 7763 Progress Way Delta, BC V4G 1A3		INSPECTION DATE August 30, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Karim Nathoo		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed staff manually warewashing equipment/utensils with no sanitizer in the 3 compartment sink of the kitchen for sandwich production. Corrective Action(s): Ensure all equipment/utensils/dishes are washed, rinsed, sanitized for 2 minutues in 100ppm bleach or 200ppm quats then air dryed. Follow the placards for proper manual warewashing procedures. QA manager has setup the 3rd sink with 200ppm for sanitizing. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection: - baking, cooling, freezing, then packaging (frozen line). - baking/assembling, packaging, then delivery (fresh items). Kitchen for sandwich production: 3 compartment sink available for warewashing. Liquid soap and single use paper towels provided. 200ppm quats available for use in labeled spray bottles. Walk in cooler at 3 degrees C. Main production area: Hand sinks provided with liquid soap and paper towels. Employees required to wear clean lab coats, hair nets and beard nets (if applicable). 200ppm quats dispensed from chemical dispensing station in dishwashing room. 200ppm quats used to clean in place large items and non moveable items. Pan washer available for use. 79 degrees C at the plate surface during the final rinse cycle. Weekly pest control services in place. Loading bay and storage areas clean and organized. All food products stored on pallets and shelves. Mixing area cleaned on a regular basis. Temperature logs sheets maintained and available for review. New blast freezer in use. Freezer mainly for finished products at -17 degrees C. Walk in coolers on production floor for ingredient storage at or below 4 degrees C. Lot/batch codes in place. Production logs maintained.