INSPECTION REPORT Health Protection AKWN-B9JQAN

PREMISES NAME Lucy's Bread & Deli		Tel: (604) 516-0056 Fax:
PREMISES ADDRESS C - 702 6th Ave New Westminster, BC V3M 2B3		INSPECTION DATE February 19, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Xinyi Cao		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk-in cooler temperature was found to be 7-9 degrees Celsius. The Thermometer in the cooler was also showing approximately the same temperature. Corrective Action(s): Walk-in cooler shall be capable of maintaining foods at 4 degrees Celsius or less. Operator adjusted thermostat at time of inspection. Discussed with operator about monitoring cooler temperatures on a regular basis. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Washroom paper towel dispenser was empty. Corrective Action(s): Paper towels shall always be provided at hand sinks. Operator refilled the dispenser at time of inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

General observations: Coolers (except as noted above) were 4 degrees Celsius or less. Freezers were less than -18 degrees Celsius. Food storage and display practices appeared satisfactory. Organization of storage areas was satisfactory. Hand sinks and hand washing stations (except as noted above) were stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staff hygiene and food handling practices appeared satisfactory. General sanitation was satisfactory. Chemicals were stored in a safe manner. Bleach sanitizer for in-use knives and wiping cloths had a chlorine sanitizer concentration of 200pm. No signs of pests - mechanical traps are still in use to monitor and control rodent activity.