INSPECTION REPORT Health Protection DSOG-AQAQ4L

PREMISES NAME Peninsula Resort Retirement Food Service		Tel: (604) 538-2033 Fax: (604) 538-2031
PREMISES ADDRESS 2088 152nd St Surrey, BC V4A 9Z5		INSPECTION DATE August 16, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jayme Newton		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 10

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): There was a build up of grease and food debris on the commercial can opener. Corrective Action(s): Wash and sanitize the can opener and ensure it is free of any grease or food debris. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There was no paper towels inside the paper towel dispenser at the handwashing station behind the low temperature dishwasher. Corrective Action(s): Provide paper towels. All handwashing stations must be stocked with cold/hot running water, soap, and paper towels. Violation Score: 5

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

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

Comments

- General sanitation is good. - All other handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, prep, undercounter, upright) < or = to 4C. - All freezers (walk in, chest) < or = to -18C. Ice cream scoop dipping well available with constant flow of water. - Most food items are stored in plastic insert containers with lids. - All hot holding units > or = 60C. - High temperature dishwasher (stationary) reached 77C at the plate's level during the final rinse cycle. Temperature log available. - Surface sanitizer available in spray bottles and in labeled bucket with presoaked wiping cloths at 200 ppm QUAT solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area, bar) at all times to clean and sanitize food contact surfaces. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. Ensure to store any non food items (ie. chafing fuel wick) away from food items. - Food items are covered with proper lids. - Ice machine is clean. Free of any mildew or dirt. - No signs of pest activity. - FOODSAFE certified staff.