INSPECTION REPORT Health Protection MLUO-CS4PE2

PREMISES NAME The Oxford Senior Living & Care		Tel: (604) 853-7854 Fax: (604) 859-2857
PREMISES ADDRESS 32073 Sherwood Cr Abbotsford, BC V2T 1C1		INSPECTION DATE May 23, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jen Wright		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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): hand sink closest to the main door through the dishwashing area obstructed by a cart Corrective Action(s): ensure hand sink always easily accessible Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): scoop for ice left inside the ice machine Corrective Action(s): store scoop outside ice machine to protect ice fro contamination Violation Score: 3

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

Comments

Facility hand sinks working, accessible and stocked with liquid soap and paper towels chemicals stored properly - locked janitorial room and cabinets; away from food storage and prep areas pest control in place; no signs of pests noted garbage storage areas in sanitary condition Temperature controls/Food storage walk-in cooler maintained at 1.4 deg C (ambient temp) -refrigerated foods properly covered, labeled and dated walk-in freezer maintained at -23 deg C (ambient temp) potentially hazardous foods kept at or above 60 deg C prior to serving dry storage area clean and well organized - all foods kept on shelves, in containers and rotated temperature logs available and well kept Maintenance/Sanitation (cleaning/sanitizing) hot and cold running water available under pressure proper maintenance and use of equipment sanitizer (quats) available at 200-300 pp, chemical test kits available and thermometers available and working Employee hygiene person in charge has food safe 1&2 certification; all other kitchen staff have valid food safe 1 kitchen staff - clean uniforms, hair restraint and no jewelry hand washing practiced by kitchen staff *multiple satellite kitchens on the 1st and 2nd floor hand sinks properly stocked; refrigeration units (minimal food stored - mostly juice, ensure, milk) at 4 deg C with thermometers available dishwashers available in each dining areas temperature logs available