INSPECTION REPORT Health Protection DSOG-AWCPX2

PREMISES NAME Bread Garden Catering		Tel: (604) 818-5239 Fax:
PREMISES ADDRESS F - 12117 86th Ave Surrey, BC V3W 3H8		INSPECTION DATE February 26, 2018	TIME SPENT 0.83 hours
OPERATOR (Person in Charge) Ron Helmer		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Surface sanitizer dispensed 0ppm Quat solution. Corrective Action(s): The operator prepared new surface sanitizers in spray bottles at 200ppm Quat solution. Ensure to change out the sanitizers daily with fresh solution. Please obtain Quat strips to monitor the sanitizer concentration. 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

- General sanitation is good. - Handwashing station stocked with hot/cold running water, soap, and paper towels. - All cooler (walk in) at < or = to 4C. - All refrigeration units are equipped with working thermometers. - Walk in, chest freezer at -18C - Begin a daily temperature log for all coolers and freezers. - Three compartment sink available for manual dishwashing. Sanitizer available at 200ppm Quat solution with drain plug to fill the sanitizing compartment of the sink. Please follow the proper manual dishwashing procedures. Please obtain Quat test strips to monitor the concentration of sanitizers. - Surface sanitizers available in labeled spray bottles/white buckets with presoaked wiping cloths at 200ppm Quat solution. Ensure to provide surface sanitizers at each station and use clean wiping cloths. - Dry storage area has sufficient cabinet space and wire racks. Better organization is required in the back of the kitchen, all cardboard boxes must be discarded. - No signs of pest activity at the time of the inspection. - FOODSAFE trained staff on duty. Verified at the time of the inspection.