INSPECTION REPORT Health Protection JELR-D26V4X

PREMISES NAME St. David's House - South		Tel: (604) 943-2007 Fax:
PREMISES ADDRESS 1117 51A St Delta, BC V4M 2Y2		INSPECTION DATE February 5, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Fiona Smart		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher is being used with "light wash" cycle. This cycle is not a sanitizing cycle. The food counters are only being cleaned with a cleaner. No sanitizer is used. Corrective Action(s): Use the sani-cycle and hot dry cycles for cleaning and sanitizing all dishes and utensils, including breakfast and lunch dishes. Use a sanitizer before working on food counter. All dishes, utensils, pots, cutting boards, etc. must be washed, rinsed, sanitized, and air dried. The poster previously provided and is posted has options for sanitizing, such as 1 tsp (5mL) of domestic bleach in 2 Liters (2000mL or 8 cups) of water. ***Provide an UPDATED copy of an acceptable sanitation plan to Fraser Health and ensure it is followed. Violation Score: 25

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: Staff chef working alone in kitchen today has not taken a Food Safety training course. Corrective Action(s): When manager/supervisor is away, at least one person on site is to have a valid (<5 years old) Food Safe Level 1 (or equivalent food safety training course) certificate. Violation Score: 1

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

Comments

Kitchen staff on site does not have Food Safe level 1 or equivalent training - see above. Coolers are at 4C/40F or colder. Hot soup broth at 165F/ 74C. Reviewed quick cooling procedures. Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers. No sanitizer for wiping cloths or food contact surfaces/counters - see above. Light wash cycle used on domestic dishwasher - see above. Kitchen storage is organized and no obvious signs of pests. Copy of this report will be emailed to management at office email. Reviewed with staff person on site today.