INSPECTION REPORT Health Protection RSHA-D8TNKK

PREMISES NAME Bread & Cheese Eatery		Tel: (604) 540-2521 Fax:
PREMISES ADDRESS 301 - 1658 Fosters Way Delta, BC V3M 6S7		INSPECTION DATE September 5, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Adrian Fehr		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat Slicer not properly cleaned and disinfected. Too Many wiping cloths noted - not properly stored. Corrective Action(s): Clean and disinfect the meat slicer after use. Limit the number of wiping cloths used on site. Wiping cloths are to be stored in a sanitizer at all times. 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: Kitchen/service handsink battery needing replacement. Corrective Action(s): Replace battery asap. Violation Score: 3

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

Comments

- Temperature Control: Monitoring is required to be conducted. No concerns with temperatures noted this date. - Mechanical Dishwasher: lLow Temp. - Ok. Monitor the chemical storage reserves below the dishwasher daily. - Ensure all food contact surfaces are to be cleaned and disinfected after use or on a timely manner. (As discussed - salad tongs/bowels, etc.) All cleaned implements are to be stored in a manner as to prevent post contamination. (ie: dish pit vs storage s - Wiping cloth storage: Refer to Violation Notes. Wiping cloths used on food contact surfaces are to be stored in a sanitizer at all times! Limit the amount of cloths being used throughout the facility. Cloths are to be completely submerged. - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage: Acceptable. - Sanitary Facilities: Refer to Violation Notes. - Chemical Storage: All items are to be stored in designated areas. Spray bottles are to be clearly labelled. - Staff Illness/Hygiene: Discussed. - Sanitation: Prep lines are to be kept clean and organized. - Structurally: No concerns. - Pest Control: Monitoring is required to be conducted. Nio signs noted this date. - Garbage, Recycling, Composting and Oil Disposal: Rear sidewalk: Storage area is to be kept clean and organized at all times. Any unused items are to be removed. All bins are to be kept covered. - Meat slicer cleaning and disinfection: Refer to Violation Notes. - Ice Machine: Cleaning and disinfection discussed. - Food Safe Trained staff are to be on site at all times. - Corporate Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic Template provided.