INSPECTION REPORT Health Protection MLUO-CJNW4V

PREMISES NAME Tabor Home Assisted Living		Tel: (604) 859-8715 Fax: (604) 859-6695
PREMISES ADDRESS 31954 Sunrise Cres Abbotsford, BC V2T 1N6		INSPECTION DATE May 2, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jack Pauls		NEXT INSPECTION DATE May 30, 2022
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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: walk-in freezer was at -10 to -11 deg C; temp log from previous month showed this unit has been consistently between -10 to -13 deg C Corrective Action(s): service this unit; temperature for freezer must be at -18 deg C; adjust so that it maintains -18 deg c or above Violation Score: 1

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

Comments

Paper based inspection Report #256539 Items to address: Keep copies of all kitchen staff's Food Safe 1 certificates; review all certificates for expiry dates. Those who have Food Safe 1 are no longer valid must retake the course (5 year expiry). *ensure copies are available for follow-up inspection Observations: *hand sinks properly stocked with liquid soap and paper towels *quats sanitizers measured 200 ppm *high temp dishwasher reached 71 deg C at plate surface *food temp check - hot holding for sweet potatoes at 65 deg C (internal temp) - all other hot foods were being cooked at time of inspection - prep line cooler and walk-in cooler were at 3-4 deg C - ice cream freezer at -10 deg C *food storage - all foods were covered and kept on shelves - dry storage area was clean, organized and foods kept in containers with lids *sanitation - janitorial closet kept organized - all chemicals stored in this closet - equipment and food contact surfaces kept cleaned and sanitized - general sanitation was satisfactory - pest control monitoring in place; no signs of pests noted at time of visit