INSPECTION REPORT
Health Protection
TSTY-AJCUYD

PREMISES NAME
Saginaw Bakeries
Tel: (604) 385-2520
Fax:
PREMISES ADDRESS
2520 190th St
Surrey, BC V3S 3W6
INSPECTION DATE
February 7, 2017
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Dale Hannesson
NEXT INSPECTION DATE
February 08, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 8

Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Quat sanitizer dispensers in pan washing area and main 3-compartment sink areas were dispensing at less than 200ppm concentration (approximately 75-100ppm).
Corrective Action(s): Technician contacted for service during inspection - ensure dispensers are adjusted by tomorrow (8th February 2017). Use bleach sanitizer mixed at a ratio of one teaspoon per Litre of water (one tablespoon per gallon of water) in the interim. Call for reinspection once dispensers are operating at 200ppm quats.
Violation Score: 5


Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Quat dispensers are not functioning at 150-400ppm dilution (as described on product data sheets).
Corrective Action(s): See violation [302] above - ensure issue is corrected by date indicated.
Violation Score: 3


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

Comments

*General sanitation satisfactory. No pest issues observed during inspection.
*Pan sanitizer in pan washing room tested via thermolabel during inspection - test passed.
*Main container washing machine could not be tested during inspection - ensure this is checked daily using thermolabels. Items are chemically sanitized after being run through this machine.
*Hand sinks equipped with warm water, liquid soap and paper towels.
*Nitrile gloves in use for direct food handling.
*Note: one hand sink in the packaging area has been removed. Suitability of change to be determined.
*Proofer catch trays are cleaned out weekly.
*Discussed cleaning procedures for dispensers and other clean-in-place equipment - procedures satisfactory as described.
*All food stored off the floor and generally protected from contamination.
*Walk-in freezer operating at approximately -17 C.
*Walk-in cooler operating at or below 4 C.
*Mixers and other equipment stored in clean condition.
*Note: one doughnut cutter had deteriorating blade edges - ensure this is repaired or replaced within the next week in order to minimize any risk of metal contamination of food.
*Deep fryer oil is filtered and constantly replenished.
*Storage of flavourings, flour and other dry goods satisfactory.
*Metal detector in use for final products.
*Note: floor coating has deteriorated in several areas throughout the facility - ensure this is patched and/or sealed to facilitate cleaning.