304 - Premises not free of pests [s. 26(a)]
Observation:
Found rat droppings in the dry storage room, in the Deli Dept, under pallets, platforms, and racks. Rats damage food and carry diseases. A professional pest company is contracted to monitor and treat the facility twice a month.
Corrective Action(s):
Clean up the rat droppings, wash the areas with hot water, soap and bleach. Inform the pest control company of the rat droppings so they can set traps to eliminate them.
**Correction date: Today**
Violation Score: 3
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
There is accumulated food debris and dust of equipment and surfaces. This will attract and harbor pests. The following areas have food debris and dust:
- Exterior surfaces of food containers and lids.
- Shelves and racks storing foods.
- Shelves and racks in coolers and freezers.
- Exterior doors and handles of fridges and freezers in the Bakery Dept.
- Floors under shelving racks, pallets and platforms in the dry storage room, in the Deli Dept.
Corrective Action(s):
Routinely wash these areas with hot water and soap, rinse with clean hot water, and then sanitize with bleach and hot water to remove the food debris and dust. Move the lowest rack of shelving units up, so staff are able to sweep and mop under them.
**Correction date: Today**
Violation Score: 3
307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation:
1) The kimchi mixing machine, in the Deli Dept, is standing on cement cinder blocks. Cement is porous and not cleanable. This will attract pests and harbor germs.
2) The platform the mixer stands on, in the Cake making room, in the Bakery Dept is made of raw wood. Raw wood is porous and not cleanable. This will attract pests and harbor germs.
3) The dough proofer beside the cookie sheet washing machine, in the Bakery Dept, has the original plastic protective layer on the machine. This plastic is not cleanable.
Corrective Action(s):
1) Remove the cement cinder blocks and raw wood and install a platform that meets food standards. The platform shall be made of a material that is durable, sealed, smooth, level, and cleanable. If a wood structure is to be used, the wood must be painted/sealed with a light color and be washable.
***Correction date: Oct.1/19**
2) Peel off the plastic protective layer off the dough proofer.
**Correction date: Today**
Violation Score: 3
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
1) The high temperature cookie sheet dishwasher, in the Bakery Dept, had a rinse cycle temperature below 65C/150F at the plate's surface, as per thermolabel. Also, the wash cycle temperature gauge read 119F, but it should be washing above 150F, as per the data plate on the dishwasher. Pans and racks are not being washed or sanitized.
2) The dough sheeting machine, in the Bakery Dept, has frayed edges on the dough belt. Pieces of material can fall into food.
Corrective Action(s):
1) Immediately stop using the cookie sheet dishwasher and call a repair person to fix it, so it runs as per manufacturer's specifications, and the rinse cycle temperature gaugae reads above 180F. Manually wash and sanitize cookie sheets and other big items in the 3-compartment sink.
A follow-up inspection must be conducted after the dishwasher is fixed. Contact our office (604-949-772) to schedule the inspection.
**Correction date: Immediately**
2) Replace the dough belt on the dough sheeting machine with a new one.
**Correction date: Oct. 1/19**
Violation Score: 9
310 - Single use containers & utensils are used more than once [s. 20]
Observation:
Staff improperly using plastic gloves when making foods. Staff are using gloves to complete multiple tasks and not changing them or just rinsing them under water. Plastic gloves only made to be used to complete one task and then thrown away.
Corrective Action(s):
Retrain all staff on the proper use of plastic gloves. Staff require to wash their hands before putting on a pair of gloves. When staff have completed a task or change a task, they must take the gloves off and throw them away (do NOT save them and put them back on). No washing or rinsing of plastic gloves with water and soap, just take the gloves off and throw them away.
**Correction date: Today**
Violation Score: 3
502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
Observation:
Administrative Manager, Daniel Shin, is only aware of his possession of the FoodSafe Level 1 certificate. When he is not working, he is not aware of another staff member that has a valid certificate. This is unsafe, as there is no staff working that has the knowledge to safely process food, and inform other staff on how to do this.
Corrective Action(s):
Have all Department Managers successfully complete the FoodSafe Level 1 course and obtain the certificate. When making the weekly work schdule, ensure there is at least one staff working who possesses the certificate.
**Correction date: Nov. 1/19**
Violation Score: 1
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