INSPECTION REPORT Health Protection JELR-CDQTZR

PREMISES NAME St. David's House - North		Tel: (604) 943-2007 Fax:
PREMISES ADDRESS 1117 51A St Delta, BC V4M 2Y2		INSPECTION DATE April 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Raija MacDonald		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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Resident cooler used for water, yogurt, and a small volume of food - air temperature is above 40F/4C (6-7C food temperature). Corrective Action(s): This cooler was adjusted during inspection and temperature is now at 39F. Check again hourly to make sure it is adjusted so food will be kept at 40 F or colder (and will not freeze!). Keep daily temperature records. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Some bowls are washed with detergent and not sanitized or sanitizer is mixed with detergent. Corrective Action(s): Follow the poster near sink and 1. wash with detergent and warm water 2. rinse with water 3. sanitize with 100ppm chlorine as demonstrated during inspection 4. air dry. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check: Person in Charge today has a valid FoodSafe Level 1 certificate - good. ***Keep daily fridge and food temperature records. Coolers - Egg/milk cooler temperature is at 4 C /40 F or colder - good. Produce cooler temperature is at 6 C. OK for produce. Move ground meat to alternate cooler to keep at 40 F or colder. Fish in this cooler was defrosting and is at 4C/40F - OK. Resident cooler - air temp at 6 - 7 C - see above. No foods served with raw eggs or raw fish. All are cooked. No hot holding observed during inspection. Liquid soap and paper towels are at hand washing sink at dining room counter and at double sink. Chlorine sanitizer in spray bottle is >>400ppm - use 1/2 tsp domestic bleach in 500mL of water in spray bottle and make fresh daily. Use this on counters and food contact surfaces. Some bowls are washed and not sanitized - see above. Dishwasher has a "sanicycle" which is used every run as per person in charge. Dry storage room - good. Premises is well organized. Food is labelled/dated in freezers. No signs of pests. Dining area has sanitizer for tables. Signature not required. Copy of report left with Person in Charge today.