INSPECTION REPORT Health Protection LKIM-ATYN62

PREMISES NAME Guildford Seniors Village Food Service		Tel: (604) 582-0808 Fax: (604) 582-7011
PREMISES ADDRESS 14568 104A Ave Surrey, BC V3R 1R3		INSPECTION DATE December 12, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Nimeera Shamji		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in storage room. Droppings found in cutlery containers . Corrective Action(s): Clean and sanitize with 200ppm chlorine on floors and utensils. Caution all staff that rodents are able to reach bottom shelf. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Large gaps exist under all doors in kitchen and in dry storage room . Corrective Action(s): Seal all door gaps with door sweeps. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - 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 - Three functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (78 DEGREES CELSIUS) at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition SERVERY FIRST FLOOR: - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - No evidence of pests SERVERY SECOND FLOOR: - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - No evidence of pests - Glass has been repaired in cupboard

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-ATYN62
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment