INSPECTION REPORT Health Protection JSAS-BELTF7

PREMISES NAME St Michael's Centre Food Service		Tel: (604) 434-1323 Fax:
PREMISES ADDRESS 7451 Sussex Ave Burnaby, BC V5J 5C2		INSPECTION DATE July 31, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Order Rescinded, No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # JSAS-BDXRNL of Jul-10-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher - average sanitizing temperature 66 C after 10 cycles. Correction: High temperature dishwasher is to be repaired to provide a sanitizing cycle that meets or exceeds 71 C at dish level. Until repaired, all dishware and food untensils to be washed in dishwasher as normal. After dishwasher cycle, all dishware to be transferred to sanitizing compartment sinks filled with 200 ppm Quaternary Ammonia and immersed for 2 minutes then allowed to air dry. Use single use plates for meals to minimize volume of dishware requiring manual sanitizing. Code 302 noted on Follow-Up inspection # JSAS-BDZTGS of Jul-12-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher not capable of sanitizing dishware at 71 C or hotter during sanitizing cycle. Correction: Based on technician report, current dishwasher is not repairable. A new commercial grade dishwasher of equivalent capacity is to be installed to replace current dishwasher. Until repaired, all dishware and food untensils to be washed in dishwasher as normal. After dishwasher cycle, all dishware to be transferred to sanitizing compartment sinks filled with 200 ppm Quaternary Ammonia and immersed for a minimum of 2 minutes then allowed to air dry. All chambers of 3 compartment sink can be filled with 200 ppm Quaternary Ammonia to expedite rate of dishware sanitizing. Every 30 minutes staff are to verify sanitizer concentration with test strips to confirm adequate sanitizer residual. Use single use plates for meals to minimize volume of dishware requiring manual sanitizing.

Comments

New Hobart high capacity conveyor style high temperature dishwasher installed to replace previous dishwasher. High temperature dishwasher tested 77 C during sanitizing cycle. All dishware can now be cleaned and sanitized through dishwasher as normal. Correction Order has been complied with and is now rescinded. Note: Staff should audit sanitizing cycles daily following digital read out on dishwasher, minimum sanitizing temperature to reach 71 C. Additional verification should be conducted using a max temperature registering thermometer periodically.