INSPECTION REPORT Health Protection JCRH-CXTV6D

PREMISES NAME Valley Bakery		Tel: (604) 291-0674 Fax:
PREMISES ADDRESS 4058 Hastings St Burnaby, BC V5C 2H9		INSPECTION DATE November 22, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Abolfazl Pouriaei		NEXT INSPECTION DATE December 06, 2023
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings observed in hard to reach areas of the floor: - under shelving in dry storage room - in corner beside large stand mixer (appears to be from past issues) Corrective Action(s): - Clean up droppings and sanitize affected areas. Monitor for any further activity and ensure any additional droppings are cleaned up. Notify pest control technician if new activity is noted in these areas. To be corrected by: 29-Nov-2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Food splatter present on wall behind burner in production area. Food spill/splatter present on exterior of pest control device in the same area. Corrective Action(s): - Clean up food spills/splatter in area noted above. Ensure a high level of sanitation is maintained and food spills and residue is cleaned up promptly as this can attract and provide a food source for pests. To be addressed by: 23-Nov-2023 Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: - Pieces of wood used to cover bins of cookies. Unclear if wood has a washable finish and corners have damage which could present a physical contamination risk if there are splinters. Corrective Action(s): - Discontinue use of the wooden covers. Replace with tight fitting covers which are made of food grade materials and able to be washed and sanitized. Violation Score: 3

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

Comments

- Sanitation of premises and equipment was satisfactory aside from above noted areas - Hot and cold water supplied to all sinks - Liquid soap and paper towel present at sinks for handwashing - Coolers were operating at 4C or colder - Freezers were maintaining products frozen - Cold holding units are equipped with thermometers and temperatures of units are monitored electronically. Notification is received by Operator is required temperature is not met. - Pasteurized egg products used to prepare creams/fillings - Food was stored on shelving off of the floor. Pest proof bins in use for opened dry goods. - Cleaners/chemicals stored away from food. - Dishes and utensils are washed manually in two compartment sink. - Plugs/stoppers present to allow for sink compartments to be filled. - Chlorine bleach present for sanitizing step - Chlorine test strips present for verifying sanitizer solution concentraiton - Manual dishwashing sign posted for reference - Sanitizer solution (200ppm chlorine) present in spray bottles which are labelled to indicate contents. Ensure in use wiping cloths are kept in sanitizer solution (100-200ppm chlorine) between uses. - Staff washrooms maintained with liquid soap and paper towel. Doors to washrooms kept closed. - Pest control contract in place with weekly service. Most recent pest control service report (21-Nov-2023) viewed at time of inspection. Report indicates minimal rodent activity. Continue to maintain regular pest control service and follow recommendations of pest control technician. Additionally, ensure the following: - Maintain a high level of sanitation. Ensure premises is cleaned daily and equipment is cleaned after use to remove potential food sources (ie. crumbs, spills, food residue). - Keep dry goods in pest proof containers with lids tightly in place. Keep bags of dry goods tightly sealed. - Keep floor clear to allow for cleaning and monitoring for pest activity - Foodsafe requirement met at time of inspection. Operator present and additional staff have Foodsafe level 1 to ensure requirement is met in Operator's absence. Completed since previous routine inspection: - A handsink has been installed in the front service area and is equipped with hot and cold water, liquid soap and paper towel. Operator has provided a revised layout plan to reflect the addition. - Light shield has been installed at fixture in cake decorating area Planned alterations/upgrades: - Operator intends to replace single compartment sink with two compartment sink and add a commercial dishwasher. Submit proposed layout plan and equipment specifications in advance for review and approval. - Operator intends to add coffee service with take out cups only. Espresso machine present - not yet in use for service to public. Undercounter cooler to be added. Operator to submit updated layout plan and food safety procedures for review and approval in advance - planned for January. - Repairs to flooring in back production area where finish is damaged - to be completed in January. - Equipment which is no longer in use (power washer, cookie cutting machine) to be removed from premises to allow for additional storage shelving.