INSPECTION REPORT Health Protection RSHA-BJ2T5T

PREMISES NAME St. David's House - South		Tel: (604) 943-2007 Fax:
PREMISES ADDRESS 1117 51A St Delta, BC V4M 2Y2		INSPECTION DATE November 18, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Fiona Smart		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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): No corrections entered

Comments

- Temperature Control: Monitoring required. Internal monitoring of cooked food items discussed. Gauges noted. Manufacturers cooking directions are to be followed. - Mechanical Dishwasher: Domestic dishwasher with Sani cycle. Sanitizer cycle is required to be utilized at all times. A. Domestic Mechanical Dishwashers: (10 or less seats) When using a domestic mechanical dishwasher, ensure 1. the dishwasher has a built-in sanitizing cycle capable of achieving 5 log reduction of pathogenic bacteria, or 2. the dishwasher is certified by NSF or an accredited certified laboratory, and 3. the dishwasher is operating according to the manufacturer’s specifications. In addition, a two compartment stainless steel sink is required. - Manual Dishwashing sign posted. All items are to be air dried - do not use cloth towels. - Wiping cloth storage discussed and reviewed. Cloths are to be kept completely submerged in a sanitizer at all times. (ie: 1/2 tsp bleach per litre of water) - Food Storage: Thawing procedures are required to be followed. Thaw food in a safe way: - Move frozen food into the refrigerator to thaw slowly - Place frozen food in it's original package or in a clean container under cold running water - Never leave frozen food on the counter at room temperature. - Sanitary Facilities: Ok. - Chemical Storage: Ok. - Staff Hygiene: Discussed. - Pest Control: Monitoring required.. - Garbage, Recycling and Composting Storage: All items are to be stored in covered - rodent proof containers. - Food Safe Trained staff on site. - Generic Food Safety Plan on site. - Facility is to be kept clean and organized at all times.