INSPECTION REPORT Health Protection JCHW-BF8PMQ

PREMISES NAME Fleetwood Villa Food Service		Tel: (604) 590-2889 Fax: (604) 590-2887
PREMISES ADDRESS 16028 83rd Ave Surrey, BC V3S 8M2		INSPECTION DATE August 20, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Tammy Morison		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 = 13

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Food processor blade was found to have purple cabbage on it. Corrective Action(s): Ensure all equipment is properly cleaned and sanitized after each use. Slicer was washed and sanitized at the time of inspection. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Kitchen staff member was observed touching waste bin with gloves and did not change gloves prior to continuing food handling. Corrective Action(s): Review with staff proper hand hygiene practices. Gloves are to be changed whenever they become contaminated. Gloves cannot be washed and must be discarded when contamination. Staff member changed gloves at the time of inspection. 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: Handwash sink on first floor serving kitchen and pipe by the dishwasher were both leaking water. Corrective Action(s): Service sink and dishwasher and ensure all equipment is maintained in good working order. Service call for the dishwasher has already been placed. Violation Score: 3

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

Comments

Facility has three serving kitchens and one main kitchen. Foods are made in the main kitchen and brought up to the serving kitchen. Serving Kitchen: -Minimal amounts of food stored in the kitchens at time of inspection. Hot food is transported in hot holding cabinets to the serving kitchens. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Refrigeration units were at 4C. -Quats sanitizer spray bottles properly labelled and tested at 200ppm. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. *Recommend adjusting temperature check times (not during times when refrigeration units are stocked with supplies) Main Kitchen: -Walk-in cooler was at 4C. -Walk-in freezer was at -12C. -Hot holding cabinets were greater than 60C. -Temperatures are checked and recorded daily. -High temperature dishwasher had a final rinse of 71C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser tested at 200ppm. Sanitizer spray bottle tested at 200ppm and properly labelled. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer properly disassembled for cleaning and sanitizing. Deli slicer was found to be clean and well maintained. -Ice machine clean and well maintained. Ice scoop stored in a sanitary manner. -Foods properly stored off the floor and covered. One dented can found in the dry storage area. Signage with photos has been posted to inspect canned items - ensure staff are following proper procedures. -Facility serviced by a professional pest control operator monthly or more frequently if contacted. Minor pest activity noted at the time of inspection. -FoodSafe Level 1 valid until Dec 06, 2023. -Please contact the inspector if you have any questions or concerns