INSPECTION REPORT Health Protection RLAM-B37U6Z

PREMISES NAME Save On Foods #2221 - Bakery Dept.		Tel: Fax:
PREMISES ADDRESS 102 - 3433 North Rd Burnaby, BC V3J 0A9		INSPECTION DATE July 31, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Ron World		NEXT INSPECTION DATE 10 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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): Customer-use bread slicer observed to have accumulated bread bits beneath blade portion as well as back of machinery. Staff unsure when area was last cleaned. Corrective Action(s): Reviewed proper cleaning procedures with store manager, ensure this portion is cleaned and sanitized along with the pull out drawer. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Pastry cooling on rack stored beside wash sink and beside chemical dispenser. Corrective Action(s): Pastry rack relocated to appropriate area. Top of rack must be covered to protect from contamination when cooling. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Knife rack across prep cooler is screwed into wall. Corrective Action(s): Knife rack should be adjustable so that the entire unit can be removed, and thus, washed and sanitized (2 days). Violation Score: 3

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

Comments

Handsink fully stocked with hot and cold running water available. Prep cooler 4 C. Whipping cream dispenser 4 C; reviewed cleaning procedures for dispenser with staff who were able to demonstrate proper warewashing techniques (end of day cleaning and sanitizing, okay because this is refrigerated). Warewashing sinks ~ 200 ppm quat detectable in sanitizing compartment. Walk in cooler 1 C --> some minor cleaning required beneath shelving. Walk in freezer - 23 C. Floor: Standup display freezer - 21 C. Cake display 4 C. Staff advised pan washer not used for food contact surfaces, only for dairy rack shelving. Rinse cycle able to hit 71 C of thermolabel (thermolabel left on operator's copy of inspection report).