INSPECTION REPORT Health Protection 258974

PREMISES NAME Save On Foods #939 - Bakery		Tel: (604) 501-9281 Fax: (604) 501-9292
PREMISES ADDRESS 12130 Nordel Way Surrey, BC V3W 1P6		INSPECTION DATE July 26, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): A handsink was obstructed at the start of the inspection and no paper towel available nearby. Corrective action: Staff restocked the paper towel roll at the dispenser and cart obstructing the sink was moved to another are. Ensure the handsinks are equipped with paper towels, liquid soap and hot/cold running water and not obstructed at all times to allow for proper practice of hand hygiene that reduces the risk of contamination of food, food contact surfaces and the spread of illness. Corrective Action(s):

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Comments: Display coolers and walk in cooler measured at or below 4 degrees C (required: at or below 4C) Cold potentially hazardous foods stored in whipped cream dispenser and under counter cooler measured at 4C internally. Display freezer and walk in freezer measured -18C (required: at or below -18C) Ensure all freezers and coolers have accurate thermometers. Temperature logs maintained twice daily. Logs show cold holding units adhere to temperature health requirements. Three compartment sink and two compartment sink available for dishwashing. QUATs dispensers achieved 200ppm with test strips. Drain plugs available as well as hot and cold water. QUATs test strips available at sinks. Two QUATs surface sanitizer bottles achieved 200ppm with test strips. Staff wear hair nets and personal hygiene satisfactory. FoodSafe trained staff onsite. Storage of items noted covered, off the ground. Tongs for dispensing baked goods stored in a sanitary manner. No signs of pest activity in bakery during inspection. Handsink had hot and cold running water and liquid soap. Paper towel restocked (see code 401 above).