INSPECTION REPORT Health Protection SSZO-CWAU3D

PREMISES NAME Unique Bakery		Tel: Fax:
PREMISES ADDRESS 4329 Dawson St Burnaby, BC V5C 0J8		INSPECTION DATE October 4, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Meng Meng Chen		NEXT INSPECTION DATE 3 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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Breads such as taro bread, sausage bread, red bean bread, taro pumpkin mochi bread are stored at room temperature. Corrective Action(s): These breads mentioned above contain potentially hazardous food (ie. taro paste, sausage, cooked red bean paste, and mochi) and must be stored hot over 60oC or cold under 4oC. Do not sell these breads at room temperature. Remove breads from retail counter. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry goods observed in back storage room. Corrective Action(s): Transfer open bags of dry goods to food grade containers. Violation Score: 3

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

Comments

Health permit is posted 2-door sliding cooler: 3.5oC Undercounter 2-door freezer: -10.2oC 2-door stand up freezer: -22.6oC No hot holding in facility Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Discussed manual dishwashing procedures with staff - bleach sanitizer is used to sanitize dishware Discussed dishwashing procedures for clean in place mixer - bleach sanitizer is sprayed to mixer after washing and rinsing, then air dried Bleach sanitizer in sanitizing sink and spray bottle observed and at least 100ppm chlorine is detected Chlorine test strips are present to test sanitizer concentration Note: 1. Operator has removed domestic cooler at the front since menu change (no beverage is offered). An additional cooler should be added back in case the only 2-door cooler fails. 2. A warming oven is recommended for the facility. Or, update food safety plan to reflect procedures for all potentially hazardous breads. Original approved menu only includes breads that are non potentially hazardous. Approval is required for either options.