INSPECTION REPORT Health Protection LKIM-BLHPEP

PREMISES NAME Saint Germain Bakery		Tel: (604) 276-8378 Fax: (604) 276-1733
PREMISES ADDRESS 1077 - 10355 152nd St Surrey, BC V3R 7C1		INSPECTION DATE February 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mickey Zhao		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Baked sausage rolls observed to be on rolling rack outside of oven and outside of hot holding unit. CORRECTED DURING INSPECTION - item moved to hot holding unit. . Corrective Action(s): Ensure potentially hazardous cooked food items are not forgotten after coming out of oven. These items should be placed IMMEDIATELY into hot holding unit after cooked in oven to maintain temperatures greater than or equal to 60 degrees Celsius. . 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

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius (almond milk tea has been added to menu) - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT AND 200 ppm Chlorine - Two functional sink plugs available for use observed - All food items covered in cooler and freezer units - Records for time tracking available for inspection - all dates included and food disposed of after 4 hours as per Food Safety plan - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection