INSPECTION REPORT Health Protection AHEN-CYER52

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 December 11, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mickey Zhao		NEXT INSPECTION DATE 10 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1. Cheese buns did not have temperature control measures, or time-tracking control measures in place. . 2. Time-tracking log lacked records for the green onion pork buns, which are only displayed for sale up to 4 hours maximum upon removal from temperature control according to the Person in Charge. Only one small batch of the green onion pork buns is baked per day according to the Person in Charge. Corrective Action(s): Person in charge directed staff to create a time-stamp on the time-tracking log for the cheese buns and the green onion pork buns to hold them at ambient temperature up to 4 hours maximum from the time they were removal from temperature control. . Ensure appropriate temperature control measures (to store/display these buns at either 4 degrees C or less, or at 60 degrees C or hotter), or time-tracking control measures (up to 4 hours maximum at ambient temperature upon removing them from temperature control and discarding them, and maintaining records of this) are in place for potentially hazardous food buns. 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

Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler was at 3.4 degrees C (required: 4 degrees C or less). Both display coolers were at 4 degrees C (required: 4 degrees C or less). Walk-in-freezer temperature was at -16 degrees C (required: -18 degrees C or less). Hot-held food was at least 60 degrees C. Hot-holding display unit in the front area, and upright hot-holding unit in the back area were at 60 degrees C or hotter. Time-tracking procedures were in place for the other baked potentially hazardous food buns sold at ambient temperature for up to 4 hours maximum prior to discarding them. 200 ppm QUATS sanitizer was available in a labelled spray bottle in the front service area. 100 ppm chlorine sanitizer was also available in a separate labelled spray bottle in the front service area. 100 ppm chlorine sanitizer was available in a sanitizer pail in the back area. 2-compartment sink was supplied with hot and cold running water. Two sink plugs were available. No signs of recent pest activity were evident at the time of inspection. If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.