INSPECTION REPORT Health Protection JCRH-CDVT4S

PREMISES NAME Laduree Laboratory		Tel: Fax:
PREMISES ADDRESS 24 & 25 - 3871 N Fraser Way Burnaby, BC V5J 5G6		INSPECTION DATE April 27, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Olesya Krakhmalyova		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Wiping cloth was being stored in quats sanitizer solution; however, concentration was <200ppm. Solution is ready to use (RTU) with no dilution required; however, staff had diluted product. Corrective Action(s): - Ensure in use wiping cloths are stored in sanitizer solution at required concentration. Follow instructions on product to ensure product is being used properly. - Staff member replaced solution in container with undiluted RTU sanitizer solution and concentration was checked and was 200ppm. - Ensure all staff are trained and are following the sanitation procedures. 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

- Production facility which prepares pastries and cakes which are sold at LaDuree location and food cart located in Vancouver. Warehouse area used primarily for storage of packaging items and supplies/equipment for other locations. - Premises maintained in sanitary condition although some food debris and flour was noted in hard to reach areas of floor such as between oven and wall and behind prep table where dough sheeter is located. Ensure a schedule is in place for cleaning hard to reach areas. - Handsinks (2) within food preparation areas supplied with liquid soap and paper towel - Coolers were operating at required temperatures (4C or below) - Walk-in cooler 4C - 2 door worktop cooler (pastry, cake decorating area) 4C - Single door reach in cooler (pastry, cake decorating area) 3C - 2 door worktop cooler (proofer, oven area) 2C - Single door reach in cooler (proofer, oven area) 3C - Thermometers present in cooler for monitoring temperatures - Walk-in freezer -16C - High temperature dishwasher operational and met required sanitizing temperature at dish surface (71C). Ensure dishwasher rinse temperature is monitored daily. On gauge, rinse temperature must reach 82C or higher to effectively sanitize dishes. - Quats sanitizer (ready to use) present for sanitizing food contact surfaces and equipment. Concentration from bottle was 200ppm. See violation regarding solution being diluted. - No signs of pest infestation noted at time of the inspection. Pest control contract is in place with monthly service. Food safety procedures and sanitation procedures were not present/available to be viewed at time of the inspection. Submit a copy of up to date food safety and sanitation procedures to EHO.