INSPECTION REPORT Health Protection AHEN-BAWS6L

PREMISES NAME Elim Village - The Emerald Food Service		Tel: (604) 214-8522 Fax: (604) 291-2460
PREMISES ADDRESS 9080 158th St Surrey, BC V4N 5G4		INSPECTION DATE April 4, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Allan Turner		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The Senior Director of Operations stated the following: -Two different companies have assessed the high temperature conveyer type dishwasher in the downstairs kitchen and also noticed that it could not maintain the sanitizing standard (dishwasher final rinse temperature of at least 71 degrees C at the plate) on a consistent basis during high volumes of loads. These companies have presented possible repair options to Elim Village if they choose to use the same high temperature conveyer dishwasher. -It may take up to approximately 2 weeks to make the repairs so that the high temperature conveyer dishwasher is able to consistently maintain a final rinse temperature of at least 71 degrees C at the plate for each load placed through it. -The high temperature dishwasher has been converted to dispense chlorine sanitizer during the final rinse cycle for the interim. The dishwasher company has adjusted the amount of chlorine dispensed this morning and a log is being maintained three times per day to monitor the final rinse chlorine sanitizer residual. Note: A minimal of 50 ppm chlorine sanitizer residual was available at the plate after the dishwasher final rinse in the main kitchen. Corrective Action(s): 1) In the interim, make sure all food contact surfaces and food equipment is washed, rinsed, and sanitized through the dishwasher (minimal of 50 ppm chlorine sanitizer is required at the plate level after the dishwasher final rinse for the sanitizing step) and then air dried. 2) Make repairs so that the high temperature conveyer type dishwasher in the main kitchen is able to the sanitizing standard (dishwasher final rinse temperature of at least 71 degrees C at the plate) on a consistent basis; Correct within 2 weeks. 3) If you have an alternate proposal (e.g. replacing the downstairs dishwasher with another commercial low temperature dishwasher of similar or greater capacity), then provide a specification sheet for the dishwasher to the district Environmental Health Officer of Fraser Health for review and health approval prior to installing it and making changes to the existing equipment. 4) Please contact the district Environmental Heatlh Officer for a follow up inspection upon making the repairs. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 301 noted on Referral inspection # AHEN-BAQUNS of Mar-29-2019 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Conveyer type high temperature dishwasher was not meeting the sanitizing standard of dishwasher final rinse temperature of 71 degrees C at the plate level on a consistent basis between loads at the time of inspection. Dishwasher final rinse temperatures varied between 66 to 73 degrees C at the plate level at the time of inspection. Correction: 1. Repair/re-service the high temperature dishwasher so that it is able to consistently meet the sanitizing standard of at least 71 degrees C at the plate level. 2. In the meanwhile, only use single service utensils (single-use disposable cups, disposable plates, disposable cutlery etc); Correct immediately. Alternatively, you may choose to use the two other high temperature dishwashers on-site that are able to meet the sanitizing standard. 3. Make sure all preparation utensils are placed through the dishwasher and then manually sanitized in 200 ppm QUATS sanitizer;l Correct immediately.

Comments

Follow up inspection: -Commercial conveyer dishwasher in the downstairs kitchen has been connected to chlorine sanitizer. The dispensing of the chlorine sanitizer has been adjusted by the dishwasher maintenance company to have a consistent and controlled amount during the final rinse according to the Senior Director of Operations. -This dishwasher had a final rinse chlorine residual of at least 50 ppm at the plate at the time of inspection. -Dishwasher log was in place and chlorine test strips were available on-site. Please contact the district Environmental Health Officer if you have any questions.