INSPECTION REPORT Health Protection JCRH-AY8PFU

PREMISES NAME Aryzta		Tel: (604) 296-1070 Fax: (604) 291-7764
PREMISES ADDRESS 6229 Laurel St Burnaby, BC V5B 3B3		INSPECTION DATE April 27, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Chris Helgason		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] 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

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Possible mold/mildew growth (pink colour) noted on upper portion of wall in dishwashing area. Debris/grime noted in the two square vent openings. Corrective Action(s): -Clean areas above to remove suspect mold/mildew growth and debris/grime. [Correction date: 11-May-18] Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: -Sealant at floor/wall joint noted to be peeling off in cake mxing room -Section of baseboard at floor wall/joint damaged near puff line in frozen side. Corrective Action(s): -Repair areas above and ensure baseboards/coving are maintained in good condition to facilitate cleaning and sanitation of the premises. [Correction date: 11-May-2018] Violation Score: 3

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

Comments

-Inspection conducted along with CFIA Compliance Officers. -Premises maintained in a sanitary condition (aside from issues in dishwashing area above). -Handwashing sinks supplied with hot/cold (mixed) water, liquid soap and paper towel. -All coolers were 4C or colder. -Freezers maintaining product in frozen state. -Quats sanitizer (SterBac) at 200ppm present from automatic dispenser used to sanitize food contact surfaces, food equipment. -High temperature pan washer met sanitizing temperature requirement: >77C at dish surface (thermolabel). Records present. Pan washer checked weekly with thermolabels. -Staff show good hygiene practices. Hairnets and clean uniforms worn. Handwashing upon entrance to processing areas. -Pest Control contract in place with weekly service. Service reports for previous two visits shown. Action log present for addressing issues identified by Pest Control Technician. *Discussed routine/program to identify areas which require repair or maintenance to ensure surfaces are maintained in good repair (smooth, washable) to facilitate cleaning and sanitation. Food Safety and Quality Assurance Supervisor reported weekly walk through to identify items which require maintenance. Items which have been identified for repair this year are: Wall and floor of cake walk-in cooler, puff line area hallway coving (both sides of the wall).