INSPECTION REPORT Health Protection 253465

PREMISES NAME Valley Bakery		Tel: (604) 291-0674 Fax:
PREMISES ADDRESS 4058 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE September 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Abolfazl Pouriaei		NEXT INSPECTION DATE 2 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
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Shatter guard/cover missing from one light fixture over food prep table (cake decorating area) Date to be Corrected By: Sep 18 / 23. Correction: Install shatter guard/cover or replace bulbs with shatter resistant bulbs (tubes). Corrective Action(s): Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Flies noted near 2 compartment sink Correction: Eliminate sources of food or moisture which can attract flies. If issue persists, have Pest control technician provide additional control measures. Corrective Action(s): Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Cleaning chemical was stored adjacent to dry goods in dry storage room. Additional cleaners + chemicals were stored on shelf above dry goods in dry storage room. (Note: Food container were sealed). Correction: Remove chemicals + cleaners from dry storage room and store in designated chemical storage area. Corrective Action(s): Violation Score: 3

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

Comments

General comments: Overall sanitation was satisfactory Hot + cold running water was supplied to sinks. Liquid soap + disposable paper towel was present at sinks for handwashing Coolers were operating at 4 degrees C or colder Freezers were maintaining products in a frozer state. Coolers, freezers are equipped with digital/ electronic temperature monitoring. Operator is notified when temperature of a unit is outside of required range. Dishes + utensils are manually washed + sanitized in two compartment sink. ---> Plugs/ stoppers present. Staff knowledgeable about proper manual dishwashing steps. ---> Chlorine test strips present Chlorine bleach sanitizer solution present in spray bottles throughout premises. ---> Concentration of solution 100 to 200 ppm chlorine ---> Spray bottles are labelled. Pest control contract is in place with weekly service. Reviewed service report. Operator reported additional pest proofing + control measures are being completed in addition to ongoing monitoring. * Very minimal amount of droppings (2-3) observed adjacent to walk-in cooler ---> clean + sanitize area. ---> Continue to maintain a high level of sanitation ---> Ensure dry goods are tightly sealed or kept in pest proof containers. To be addressed: Flooring finish in a couple of areas in bakery has deteriorated ---> to be repaired /refinished in affected areas so that surface remains smooth + washable. Operator to submit plan for proposed location(s) for designated handsink(s) which will be accessible to food prep + service areas.