INSPECTION REPORT Health Protection LKIM-CQSTK9

PREMISES NAME Save On Foods - 2225 - Bakery		Tel: (604) 437-3220 Fax: (604) 437-4261
PREMISES ADDRESS 4469 Kingsway Burnaby, BC V3N 4X6		INSPECTION DATE April 11, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Ryan Dierks		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Lack of paper towels at bakery hand sink . Corrective Action(s): Ensure all hand sinks are properly supplied with hot and cold running water, liquid soap and paper towel at all times . Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Evidence of rodents observed Rodent droppings observed on floor throughout area. . Corrective Action(s): Follow recommendations advised by Pest Control Company Technician. Eliminate any unnecessary clutter. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed on floor throughout. . Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Follow recommendations advised by Pest Control Company Technician. Ensure nightly cleaning staff are cleaning floors in hard to reach areas including under rolling racks . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Multiple functional sink plugs available for use observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets - Cooler handles and seals in good sanitary condition - Staff Personal items kept separate from kitchen equipment