Fraser Health Authority



INSPECTION REPORT
Health Protection
LTHN-AHBRD7
PREMISES NAME
Westshore Laylum Food Service		Tel: (604) 946-2822
Fax:
PREMISES ADDRESS
4900 Central Ave
Delta, BC V4K 2G7		INSPECTION DATE
January 5, 2017		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
July 01, 2017
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

All refrigerators and freezers meet requirements, dishwasher sanitizing at 50 ppm Chlorine, some minor cleaning needed behind small chest freezer, baking pan cupboard and under stove.
No other problems noted at the time of inspection keep up the good work!
.
NOTE:
Updated Environmental Health Bulletins on Boil Water, Small Fires, and Food Safety During a Power Outage also left for review and inclusion into Food Safety Plan.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: LTHN-AHBRD7
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: Nutrition and ingredient labels to be compiled into binder.
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