INSPECTION REPORT Health Protection JELR-B3TTHN

PREMISES NAME Peace Arch Hospital #63223		Tel: (604) 637-5948 Fax: (604) 291-2460
PREMISES ADDRESS 15521 Russell Ave White Rock, BC V4B 2R4		INSPECTION DATE August 20, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There were no paper towels available at the hand sink in the Back of House area near the dishwashing sinks. Corrective Action(s): Paper towels were provided during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in cooler in the cafeteria dining room side: air temperature is about 7 C+. Your thermometer shows 8 C. Food temperatures were checked and found to be 4 C and 5 C for two food items at the back. The walk in cooler door does not close properly and there is a gap allowing cold air to escape. Temperature records for this cooler show 40 F this morning (using thermometer inside of the cooler). Corrective Action(s): The walk in cooler must be able to keep potentially hazardous foods at 4 C or colder and cool foods quickly. The door must be able to close well with a tight seal in order to keep the cold air inside and so that all areas of the cooler will be 4 C or colder (except during defrost) during most of the day. Fix door so it shuts properly. Keep twice daily records for this cooler.. Violation Score: 3

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

Comments

Front Tim's area: Coolers are at 4 C or colder. Soup and chili hot holding is >60 C and plexiglass sneeze guard is also available to separate equipment and food from customer area. Salads and wraps are pre-packaged and dated. Hand washing station has liquid soap and paper towels. Note: Taps are difficult to reach due to size of sinks (for shorter people). Quats sanitizer is used on food equipment. Reviewed procedures with Manager. Contact time with sanitizer should be 1 minute followed by draining and air drying. *** If there is no time to air dry, a potable water rinse is required. Sanitize utensils and equipment frequently as per your corporate sanitation plan or every 2 hours - whichever is more frequent. Back of house/ Cafeteria dining area: Back food storage area walk in cooler is <4 C. See above regarding dining side walk in. On the Go self serve cooler is at <4 C. Temperature records are being kept. *** Prep cooler beside walk in is empty below (air temperature >4 C) and upper inserts are being used (with ice under inserts) for small quantities of deli meats and vegetables needed during operating hours. Deli meats are close to 4 C at bottom of insert and about 6 C+ at top. Items in the upper inserts should be brought out in small volumes to be used within 2 - 3 hours and then discarded. Follow a food safety plan for this that includes time tracking. *** Recommend that this cooler be fixed so bottom storage and upper inserts can be used without the need for ice. Hot holding soups and lunch hot items >60 C. Cafeteria side hand sink has liquid soap and paper towels. Quats for wiping cloths are at 200-300ppm- good. Dishwasher has a final sanitizing rinse. Walk in freezer -10 C. Previously discussed that temperature for freezers should be -18 C. Food storage time in this freezer is only a few days. Informed dining audits completed today - see reports.