INSPECTION REPORT Health Protection JCHW-AWMQMD

PREMISES NAME Veneto's Cakes & Pastries		Tel: (604) 597-9886 Fax:
PREMISES ADDRESS 506 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE March 7, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parminder Sull		NEXT INSPECTION DATE March 28, 2018
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 = 26

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Student staff member was observed washing piping bag with soap and water. Did not observe a sanitizing step and did not detect any residual chlorine disinfectant on the piping bag. Operator stated students are instructed it is the dishwasher's job to wash and sanitize. Corrective Action(s): All equipment must be properly cleaned and sanitized after each use. Piping bag was removed from the drying area for the dishwasher to wash and sanitize properly. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Four trays of dough were covered in garbage bags. 2) Baked items were stored on top of the display shelf without proper cover. This is a repeat deficiency from the initial follow-up inspection. 3) A bag of ingredients was stored on the floor. Corrective Action(s): 1) Only food grade materials are to contact food items. Also do not reuse blue butter bags to cover foods - these are intended for single use only. Four trays of dough were discarded at the time of inspection. Operator will begin to use plastic food grade wrap to cover dough. 2) Foods must be stored in a sanitary manner to prevent potential customer contamination of foods. Tray of baked foods were relocated in the display cooler at the time of inspection. 3) Foods must be stored off the floor to protect foods from potential contamination and to facilitate proper cleaning. Ingredient bag was properly relocated off the floor at the time of inspection. Violation Score: 15 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was left open at the time of inspection for ventillation. Corrective Action(s): Back door must either be kept closed at all times or screen door is to be installed when back door is opened to prevent potential pest entry. Door was closed at the time of inspection. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris was found accumulating under the upright freezer units and under shelving units. Corrective Action(s): Ensure facility is maintained in a clean and sanitary condition at all times to prevent potential pest attraction. Correction date: Today Violation Score: 3

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

Comments

-Walk-in cooler was at 3C. Door handle has been repaired and door can be opened from inside the cooler unit. -Front sandwich cooler was at 4C. -Dairy cooler (coffee area) was at 4C. -Front display coolers are used to stored shelf stable baked items (cream is non-potentially hazardous - label states to store at room temperature). Light shields have been replaced. -Upright freezers ranged from -8C to -15C. -Hot holding of soup was greater than 60C. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Front handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Back handwash station shared with 3-compartment sink. Sink equipped with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottles properly labelled and tested at 100ppm to 200ppm. -Operator stated coffee milk frothing attachments disinfected with bleach spray bottle after each use. -Operator stated deli slicer is cleaned and sanitized after the lunch rush has completed. -Washroom clean and sanitary. *Operator's FoodSafe Level 1 certificate will expire on July 29, 2018. Each operator of a facility must have FoodSafe Level 1 or equivalent and the certification must be valid/not expired. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWMQMD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.08 hour Specific comments: Food items meet the trans fat requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment