INSPECTION REPORT Health Protection LKIM-CVVQGD

PREMISES NAME Willingdon Care Centre - Food Service		Tel: (604) 433-2455 Fax: (604) 433-5804
PREMISES ADDRESS 4435 Grange St Burnaby, BC V5H 1P4		INSPECTION DATE September 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lance Bennewith		NEXT INSPECTION DATE September 29, 2023
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 36

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Spaghetti sauce from previous day made in afternoon found to be at temperatures of over 8 degrees Celsius. Sauce was cooled in large metal pot with tight fitting lid which did not enable food items to be properly cooled. . Corrective Action(s): Ensure staff are taught appropriate cooling methods. Potentially hazardous cooked items are to be cooled according to 60 degrees Celsius to 20 degrees Celsius in 2 hours and 20 degrees Celsius to 4 degrees Celsius in 4 hours. Use ice baths, ice wand or shallow pans . Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Spaghetti sauce found to be at 8.2 degrees Celsius internal temperature. CORRECTED DURING INSPECTION - Item discarded . Corrective Action(s): Ensure staff are checking cooled food items to ensure proper temperatures are achieved. . Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Rodent droppings found on counters behind toaster oven and on upper shelf of food preparation areas. Rodent droppings found on lower shelf in dishwashing area storing clean dishes. . Corrective Action(s): Facility is to clean and sanitize all affected areas. Clean dishes in dishwasher Clean and sanitize all areas affected by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Ongoing pest activity. . Corrective Action(s): Follow recommendations advised by Pest Control Technician . Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Door gaps observed under doors at all three doors leading into kitchen area. . Corrective Action(s): Seal doors so that they are tight fitting. Inspect facility exterior doors that lead out to garbage area. Inspect facility for additional points of entry. Seal any holes in walls etc. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed on floor throughout facility. Rodent droppings observed inside cupboard under coffee station. Rodent droppings observed on lower shelves throughout kitchen. . Corrective Action(s): Clean and sanitize all areas affected by rodent droppings Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. . Violation Score: 9

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 50 ppm Chlorine at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Test strips available for use - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection