INSPECTION REPORT Health Protection 259262

PREMISES NAME Fleetwood Villa Food Service		Tel: (604) 590-2889 Fax: (604) 590-2887
PREMISES ADDRESS 16028 83rd Ave Surrey, BC V4N 0N2		INSPECTION DATE August 22, 2023	TIME SPENT 3 hours
OPERATOR (Person in Charge) Tammy Morison		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer and table mounted can opener blade in storage observed with food debris/reside. Corrective action: Kitchen staff began cleaning of the slicer and can opener blade. Ensure the blade on both the slicer and can opener are thoroughly cleaned to remove all the food debris and residue then sanitized before putting away in storage. Debris on the food contact surfaces can block the sanitizer from effectively destroying pathogens that may be on the surface. When left dirty in storage at room temperature, the reside/ debris may provide conditions suitable for growth of the pathogens that may be present and/ or their production of toxins. Food reside on equipment in storage may also attack pests. Corrected During Insp. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Mouse droppings and flies observed in the kitchen. Mouse droppings observed along the wall/floor base board behind the cook line range and ovens and along the floor/wall edge under shelving in the dry storage room and the baking station. Mouse droppings observed on container lids. Half a dozen flies observed in the baking area, resting on the ceiling and flying around. Corrective action: Clean and sanitize the container lids and the shelves where droppings noted. Also, perform a deep cleaning of all the areas underneath the shelving along the walls and behind the cook line to remove all the droppings. Disinfect the floors after cleaning. Monitor the areas for new signs of mouse activity and inform the pest control company of the findings from today and after routine checks. Inform the pest control company about the fly activity. Ensure food and food contact surfaces are covered to protect from contamination. Date To Be Corrected By: 1 Week Corrective Action(s): Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A gap in the ceil tile in the dry storage room and in the baseboard behind the cook line are large enough to permit mouse entry into the kitchen. Water on the floor, grease and food debris behind the cook line and on equipment (sides of the ovens/ranges) may attract pests including mice and provide them with the food and water necessary for life. Corrective action: Keep the above mentioned areas clean from grease and food debris. Seal the gaps mentioned above to prevent their possible entrance at these points. Ensure water is mopped up and not left standing/stagnant to deny pests from using the sources of water for nourishment. Increase frequency of cleaning in these problem areas to get the pest activity under controls. Date To Be Corrected By: 1 Week Corrective Action(s): Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Handsink in the corner of the baking station was turned off due to a leak. Kitchen staff informed the leak began about 6 months ago. Adequate number of handsinks (2) are located close to this baking station (approximately 10 feet) and are supplied with hot and cold water, liquid soap and paper towels. Corrective action: Repair the leak and ensure this handsink operation at all times as per approved floor plans. Every handsink must have hot and cold running water, liquid soap and paper towels supplied to ensure staff are able to wash their hands properly and at adequate frequency. Date To Be Corrected By: 1 Week Corrective Action(s): Violation Score: 1

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

Comments

Comments Handsinks in kitchen and all three services and washrooms, with the exception noted in code 311 above were supplied with hot and cold running water, liquid soap and paper towel. Staff hygiene satisfactory; observed washing hands properly and wore hair coverings and clean attire. FOODSAFE level 1 equivalent trained staff onsite (expiry Nov 27 2027) High temperature dishwasher achieved 71.6 C after final rinse at the plate level, (required; at or above 71C for final rinse temperature at plate level; 82C/ 180 F and for 10 seconds at the manifold to properly sanitize equiptment and utensils) Sink and surface sanitizer achieved 272 ppm DDBSA and 704 ppm Lactic acid with test strips from dispenser at 3 compartment sink and spray bottles. Test strips available. Sanitizer and temperature logs maintained twice daily. 3 compartment sink, dishwashing sink and prep sink were supplied with hot and cold water and drain plugs. Equipment and utensils in storage observed clean with the only exceptions noted in codes 302 and 305. Walk-in cooler temperature measured 3.8C (required: at or below 4C) Walk-in freezer temperature measured at -12.8 C (required: at or below -18 to maintain food quality and shelf life) Order received just prior to inspection. Sliding glass door coolers in each of the 3 serveries measured at or below 4C Steam tables in 2nd and 3rd floor serveries were preheated to over 60C. No hot holding at this time in steam tables (required: at or above 60C for hot holding) Plug-in insulated hot held cambros both measured 71.2 C for transporting food to the serveries from kitchen. Stuffing just cooked measured 80.6 C internally while hot holding on stove. Leftovers used only in rare cases from unserved food and cooling of hot potentially hazardous foods is done under 2 hours from 60C to 20C at room temperature in shallow pans then in cooler at or below 4C Probe thermometers available Refrigeration units equipped with accurate thermometers Food stored in coolers, freezers and at room temperature were off the floor and covered or in original sealed containers. Raw animal products were stored on shelf below and separate from ready to eat food in the cooler. General cleanliness of the premises satisfactory; floors, walls, ceilings and hood vents were clean with the exceptions noted in codes 304 and 305. Chemicals not stored by food or food containers. Mop and broom storage area organized Ice machine was clean, no scoop stored inside. Pest control company services premises weekly. Most recent report dated Aug 14, 2023 showed no signs of pest activity. Health permit posted at front desk.