INSPECTION REPORT Health Protection LKIM-BB4MS9

PREMISES NAME Henlong Bakery		Tel: (604) 585-8588 Fax: (604) 589-8287
PREMISES ADDRESS 14351 104th Ave Surrey, BC V3T 1Y1		INSPECTION DATE April 10, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Minh Ngo		NEXT INSPECTION DATE 6 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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Deep fried bananas stored outside of hot holding unit. CORRECTED DURING INSPECTION. . Corrective Action(s): Some deep fried bananas are going to be hot held while others will be time tracked. As these items are potentially hazardous food items and must either be stored in hot holding case at temperatures of greater than or equal to 60 or items must be time tracked as other approved items. Add deep fried bananas to time tracked items. . 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

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72.2) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm chlorine - Raw meat stored away from Ready to Eat food items - Light covers in place - Cooler handles and seals in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - cell phones in container on shelf - EXCELLENT! - Tongs cleaned at intervals of every 2-4 hours or as necessary - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.