INSPECTION REPORT Health Protection JCHW-BRGS3D

PREMISES NAME Veneto's Cakes & Pastries		Tel: (604) 597-9886 Fax:
PREMISES ADDRESS 506 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE July 13, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Parminder Sull		NEXT INSPECTION DATE 6 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Cell phone and tablet were placed on work surfaces. Corrective Action(s): Cell phones and tablets must be located in designated areas to prevent potential cross contamination of surfaces. Items were removed at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Ingredients received this morning were placed on the floor. Corrective Action(s): Ensure all foods are stored off the ground and protected from potential contamination. Ingredients were relocated at the time of inspection. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottle of bleach in the washroom was unlabelled. Corrective Action(s): Ensure all spray bottles are properly labelled to identify their contents to prevent accidental mixing and or misuse of chemicals. Containers will need to be relabelled as needed. Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. -Front pastry cooler was at 3C. -Front under counter cooler was at 4C. -Front counter top cooler was at 2C. -Freezer units ranged from -11C to -16C. -Hot holding was greater than 60C. -High temperature dishwasher had a final rinse temperature of 76C on the dish surface (minimum 71C required for proper sanitizing). -3-compartment sink used for manual warewashing at the end of the day. Sink plugs and bleach available. -Bleach sanitizers were at 200ppm. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and sanitary. Handwash station equipped with hot and cold running water, liquid hand soap, and single use paper towels. -FOODSAFE Level 1 equivalent valid. -Please contact the inspector if you have any questions or concerns. -Facility is required to develop and post a COVID-19 safety plan. For information on how to develop the safety plan, refer to the WorkSafeBC website (Restaurants, Cafes, and Pubs: Protocols for returning to operation) and Fraser Health Restart Plan. -COVID-19 safety plan must be posted at the facility where it can be viewed by workers, other persons who may attend at the workplace to provide services and members of the public -Facility is offering dine-in service and patrons from different parties must be at least 2 metres apart. -Facility must post an occupancy limit at the front of the facility. -Facility has self-service foods in the front area for coffee. If self-service is provided, the following is required: 1) Provide handwashing facilities or alcohol based sanitizer at the self service area 2) Post signage reminding customer to wash or sanitize hands and to stay 2 metres apart 3) Sanitize high contact surfaces more frequently. Operator removed self-service items at the time of inspection.