INSPECTION REPORT Health Protection JELR-BG4U3E

PREMISES NAME Evergreen Heights Kitchen		Tel: (604) 541-3822 Fax:
PREMISES ADDRESS 1550 Oxford St White Rock, BC V4B 3R5		INSPECTION DATE September 17, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Robin Langner		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): One hand washing station at back of kitchen near office has paper towels but the liquid soap dispenser is empty. Corrective Action(s): Until liquid soap is available at this hand sink, post a sign advising staff to wash hands at the front entrance hand sink. 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

Food Service Support Service Manager has Food Safe certfication and other staff also have Food Safe Level 1 (Operator requires all staff to have). Reminder that certificates must be updated before 5 year expiry date. Food Safety and Sanitation Plans are available on site (in Terraces building). Hand washing sink at entrance to the kitchen and in service area have liquid soap and paper towels in dispensers. See above re the back prep area hand sink. Coolers (walk in, prep cooler, and front service area cooler) - food is being kept at 4 C or colder. Temperature records are being kept. Freezer is at < - 18 C. No food items on menu that involve fish, shellfish, or eggs served raw (such as mayonnaise, etc.). Recommend liquid pasteurized eggs for pooled egg items that could be undercooked (already used for some menu items such as scrambled eggs) - good. Meat slicer is being cleaned and sanitized after use and a brush is available to get behind the blade - good. Soups - cooking > 74C today. Hot holding temperature records are being kept - > 60 C - good. Quats sanitizer level - 200ppm in accordance with label on bottle - good. This is used on equipment, food contact surfaces and wiping cloths. Commercial dishwasher reached 186F or hotter at gauge and 160 F (71 C) or hotter inside the machine. Records are being kept. Premises is well organized. Verify pest control monitoring is in place. Sweep under the dry storage shelves. Evergreen Heights - service to about 180 (lunch) and 100 (dinner).