INSPECTION REPORT Health Protection TCHN-D35V2E

PREMISES NAME Mann and Co Bakeshop		Tel: (604) 500-0891 Fax:
PREMISES ADDRESS 13411 71A Ave Surrey, BC V3W 2L2		INSPECTION DATE March 7, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes No
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): Handwashing station in dishwashing area blocked at start of inspection. **Corrected during inspection** Hand wash sink cleared when identified by inspector. Handwash sinks need to be available for handwashing at all times. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: *REPEAT* Droppings observed in the following areas: - Corner of dishwashing room where two wire shelves meet - Behind oven - Beside wooden shelf in alcove - Uner wheeled cart in back Corrective Action(s): Clean all identified areas and monitor for reoccurrance. If droppings reappear, contact pest control to have areas assessed. Correct by: immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Ensure all equipment is in good working order. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted. Temperatures: Upright display cooler (New air): 3.2°C Display cooler (Efi): 3.6°C 3 door upright cooler (McCall): 5.9°C Unit heavily used as staff was preparing cakes during inspection. 3 door upright cooler (QBD): -2.0°C 2 door undercounter cooler (Masterbilt): not currently in use; malfunctioning 3 door undercounter cooler (True refrigerator): 1.2°C Walk-in freezer: -18.6°C Sanitation: Handwashing stations equipped with hot/cold running water, liquid soap and paper towels. High temperature dishwasher measured 76.5°C at time of inspection. 3 compartment sink on site; site to use manual 3 compartment ware washing method. Bleach sanitizer measured 100ppm. Storage: All food items were stored at least 6" off the floor. All products were either in original packaging or covered inside coolers. Storage area was well-organized. Chemicals and cleaners were stored separate from food preparation areas.