INSPECTION REPORT Health Protection JSAS-CY2V4Q

PREMISES NAME Saint Germain Bakery (Burnaby)		Tel: (604) 438-8182 Fax:
PREMISES ADDRESS 1120C - 4700 Kingsway Burnaby, BC V5H 4M1		INSPECTION DATE November 29, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Mickey Zhao		NEXT INSPECTION DATE December 06, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Baked goods inside hot holding case: lower shelves 45 - 53 C Corrective Action(s): Product discarded. To prevent microbial growth cooked potentially hazardous foods must be kept hot at 60 C or warmer. Manager adjusted thermostat of warming unit, after temperature of 75 C reached at bottom of case. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Back preparation counter by dishwasher - cloth in use without sanitizer solution. Sanitizer compartment of 3 compartment sink contains dishware covered with visible food debris. Staff are stacking used, soiled baking trays on top of clean, sanitized trays from the central kitchen. Corrective Action(s): All wiping cloth rags in use are to be stored in a container of sanitizer solution (200 ppm Quaternary Ammonia, to be verified by test strip). All food equipment and utensils where possible are to be cleaned and sanitized after use, using the dishwasher equipment. Before attempting to manually sanitizing food equipment in sinks, surfaces of equipment / utensils are to be completely clean, free of food for sanitizer to be effective. Used, soiled baking pans are to be kept separate and apart from clean, ready to use baking trays. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Trays throughout both walk-in cooler, freezer and baking racks lined with used paper lines from previous batches of baked goods. Corrective Action(s): Tray liners are single use, disposable. Do not reuse tray liners. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen cheese spread defrosting on top of dishwasher at room temperature. Corrective Action(s): Food product was still below 4 C and relocated to the walk-in cooler. Frozen foods are to be thawed safely in a cooler unit at 4 C, in a clean sink under flowing cold water or using a microwave (small portions only). Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Trace mouse droppings observed on floor under dishwashing sinks. Corrective Action(s): Area is to be thoroughly cleaned to remove all debris from surfaces. Areas affected by pest activity must be sanitized with dilute bleach solution (100 ppm chlorine 1 tsp bleach / 1 liter water) after cleaning. Violation Score: 3

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

Comments

Handwashing facilities maintained – warm water supply, stocked liquid soap and papertowel dispensers. Professional pest control service in place. Wiping rags in use stored in Quaternary Ammonia Sanitizer 200 ppm. Sanitizing compartment of dishwashing sinks 200 ppm Quaternary Ammonia. High temperature sanitizing dishwasher 73 C achieved. Walk-in Cooler 4 C Walk- in Freezer -19 C Retail area upright cooler 2 C Cake display cooler 3 C, hot holding pastry display 66 C, 2 door undercounter cooler 2 C