INSPECTION REPORT
Health Protection
MBEK-B9YVL6

PREMISES NAME
Saginaw Bakeries
Tel: (604) 385-2520
Fax:
PREMISES ADDRESS
2520 190th St
Surrey, BC V3S 3W6
INSPECTION DATE
March 5, 2019
TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
Dale Hannesson
NEXT INSPECTION DATE
March 06, 2019
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT


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 = 10

Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooler #2 ambient temperature measured 9 degrees C. Internal temperature of probed items measured 9 degrees C.
Cooler is used for the storage of mostly non-potentially hazardous foods (e.g. icing) or lower risk potentially hazardous foods (e.g. pre-packaged pasteurized dairy products such as cream cheese). It was stated that rolling racks with food product were recently added to cooler which may have caused a temperature spike. Temperature records for today indicate the cooler temperature was measured at 2 degrees C.
Corrective Action(s): Lower risk potentially hazardous foods transferred to other cooler at 4 degrees C or less as a precaution. Ensure that cooler temperature reaches 4 degrees C or less.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Main washing area pan washer (#1) unable to reach minimum sanitizing temperature of 71 degrees C at the utensil surface during the final rinse. Note: Test performed earlier today as stated by staff shows the temperature at the utensil surface reached at least 71 degrees C.
Corrective Action(s): Ensure that pan washer is capable of achieving 71 degrees C or more at the utensil surface during the final rinse. Equipment is to be washed and sanitized in the other pan washer until such time. Any items that have not been properly sanitized must be re-washed and sanitized in a pan washer that reaches at least 71 degrees C at the utensil surface.
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

Routine inspection conducted:

Cooler #1 at 4 degrees C
Freezer at -20 degrees C
Hand washing stations provided with warm / hot and cold running water, liquid hand soap, and single use paper towels
Non-latex gloves available
Quaternary ammonium compounds (quats) sanitizer available from both dispensers in washing areas at 200 ppm
Food is protected from contamination. Food items are stored off the floor on pallets or racks.
Discussed cleaning and sanitizing procedures and frequency for equipment, including clean in place procedures. No concerns.
Daily temperature logs maintained for coolers and freezer
Cleaning logs maintained for pan washers. Thermolabels available for verifying temperature at the utensil surface (minimum required: 71 degrees C)
Small wash area pan washer (#2) measured 77 degrees C at the utensil surface
Chemicals stored separately from food items
No signs of pest activity at time of inspection. Licensed pest control operator on site on a bi-weekly basis. Most recent pest control report indicates no signs of pest activity at the time of service.