INSPECTION REPORT Health Protection JELR-BGSTRK

PREMISES NAME Hillcrest Bakery & Deli Ltd		Tel: (604) 531-1750 Fax:
PREMISES ADDRESS 15231 Thrift Ave White Rock, BC V4B 2K9		INSPECTION DATE October 9, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sheana Moyer		NEXT INSPECTION DATE October 18, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Display meat/cheese cooler air temperature is above 4 C. Air temperature varies (<4C near bottom door, front right (brie cheese) is more than 10 C). Your thermometers show above 4 C. Food temperatures vary 6 - 10 C. Corrective Action(s): Discard all potentially hazardous foods where food temperatures have been more than 4 C for more than 2 hours. If meat was just opened and placed in this cooler, remove and store in walk in cooler at <4 C. Investigate why the air temperature fluctuates (service if necessary) and do not store potentially hazardous foods in this cooler until it can keep the food at the required temperature (4 C). After 1 hour, air temperature went down to 4.5C in left (meat) side of cooler and 6.6C in right front (cheese) side of cooler. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): Adjust or service display cooler so it can keep food at 4 C or colder. Violation Score: 3

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

Comments

Walk in cooler (<2C), reach in sandwich prep cooler (<4 C), and self serve coolers are all at 4 C or colder. Dessert display cooler - keep potentially hazards foods (desserts with whipped cream, pumpkin pies, etc.) at 4 C or colder on bottom 2 shelves. Lower risk foods can be displayed on upper shelves. Keep daily temperature records. Soup is at > 60 C - good. Hand washing stations have liquid soap and paper towels. Chlorine bleach in spray bottle - is at 200ppm. Wash, rinse, sanitize, and air dry meat slicer after use of every 4 hours when in use - good. Dishwasher uses a chlorine sanitizing rinse. Operator has valid Food Safe certification (< 5 years). Food safety and sanitation plans are available. Keep on site.