INSPECTION REPORT Health Protection JCHW-BF9PTC

PREMISES NAME Veneto's Cakes & Pastries		Tel: (604) 597-9886 Fax:
PREMISES ADDRESS 506 - 7380 King George Blvd Surrey, BC V3W 5A5		INSPECTION DATE August 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Parminder Sull		NEXT INSPECTION DATE August 22, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Potentially hazardous foods stored at room temperature on ice were at 4C (contact ice) to 10C (top of insert). Corrective Action(s): Potentially hazardous foods must be stored at or below 4C to prevent the growth of pathogens and or the formation of toxins. If food is stored on ice, the ice/water mixture must be the same height of the food. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): No sanitizer was present in the front coffee area. Corrective Action(s): Sanitizer bottle brought to the front area was less than 50ppm chlorine. Chlorine at 100ppm to 200ppm is required to properly sanitize food contact surfaces. Sanitizer spray bottle was refilled and tested at 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw ground meat was stored above cakes. Corrective Action(s): Ensure all foods are stored in a sanitary manner. Raw meats must be stored below ready-to-eat foods to prevent potential contamination of foods. Operator voluntarily discarded meat at the time of inspection because it was past the best before date. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door was left open at the time of inspection. Corrective Action(s): Back door must be kept closed to prevent potential pest entry. If back door is opened for air circulation, screen must be installed. Door was closed at the time of inspection. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Walk-in cooler floors were lined with cardboard. Corrective Action(s): All surfaces must be smooth, non-absorbent, and easily cleanable. Remove cardboard from the floors in the walk-in cooler. Correction date: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in cooler door does not open from the inside. Corrective Action(s): Immediately service cooler door and ensure it is in good working order. Door must be able to open from the inside to prevent staff from being locked inside the facility. This is a WorkSafe issue. Correction date: Today Violation Score: 15

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

Comments

-Walk-in cooler was at 3C. -Front sandwich cooler was at 4C. -Front display coolers are used to store no-dairy cream cakes. -Cake freezers (3) ranged from -11C to -14C. -Upright freezer in back was at -20C. -Hot holding was greater than 60C. Soup heated to greater than 74C prior to hot holding. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Cleaning and sanitizing of equipment carried out at the end of the day. Sink plugs and bleach available. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels (back handwash station shared with 3-compartment sink). -Back area spray bottle of sanitizer tested at 200ppm and properly labelled. -Deli slicer was properly disassembled for cleaning and sanitizing. Slicer was found to be clean and well maintained. -General sanitation satisfactory at the time of inspection. -No signs of pests noted at the time of inspection. -Washroom clean and well maintained. -Operator had valid FoodSafe Level 1 equivalent training. -Please contact the inspector if you have any questions or concerns.