Fraser Health Authority



INSPECTION REPORT
Health Protection
MFAD-AZ3MQ5
PREMISES NAME
Marquise Mission Memorial Hospital - On the Go Bistro		Tel: (604) 556-1460
Fax:
PREMISES ADDRESS
7324 Hurd St
Mission, BC V2V 3H5		INSPECTION DATE
May 24, 2018		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Aida Hyshka		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Hand sink - soap & paper towel provided
Sanitizer - 200ppm quat detected
Coolers - at/below 4C - thermometers provided
Hot holding above 60C
Note - Dishwasher not working at time of inspection. Items requiring dishwasher are carted to main hospital kitchen. Single use utensils only used in Bistro.
Note - Discussed brief water outage this morning with staff. Recommend developing a written plan for dealing with utility outages (water, power).
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: MFAD-AZ3MQ5
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments: Margarine
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment