INSPECTION REPORT Health Protection CSWY-C28SF4

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 April 19, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mickey Zhao		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink in the kitchen area was observed obstructed by a large baking cart. Corrective Action(s): Baking cart was removed. Ensure all hand sinks are not obstructed and easy to access so staff can wash their hands. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Boxes of various foods observed stored on the floor in the walk-in cooler and walk-in freezer. 2. Vent above stove observed with a thick layer of dust. Corrective Action(s): 1. Ensure all food and food contact surfaces are stored at least 6 inches off the floor to protect from cross contamination. 2. Have the vent above the stove cleaned to protect food below from potential dust contamination. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Hot holding in unit in front area observed with no thermometer. Corrective Action(s): Ensure all hot holding units and refrigeration units have accurate thermometers to monitor temperatures. Violation Score: 1

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

Comments

Observations During Inspection: - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied with hot/cold water, soap, and paper towels - Coolers achieving temperatures of 4 C or below - Freezers achieving temperatures of -18 C or colder - Hot Holding achieving temperatures of 60 C or above - Chlorine sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 100ppm - Two functional sink plugs available for use observed - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Light covers in place - Cooler handles and seals in good sanitary condition - Temperature records in use NOTE: Keep a physical copy of FoodSafe Level 1 or its equivalent on site to confirm that at least one person on shift has FoodSafe Level 1 in the owners absence. Separate Covid-19 Inspection provided to operator Results communicated to operator