INSPECTION REPORT Health Protection RSHA-CP2PFU

PREMISES NAME Royal Canadian Legion Branch #61 Kitchen		Tel: (604) 946-4611 Fax: (604) 946-4685
PREMISES ADDRESS 4896 Delta St Delta, BC V4K 2V2		INSPECTION DATE February 14, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Jacky Hillairet		NEXT INSPECTION DATE 6 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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Mechanical Dishwasher: No sanitizer detected. Wiping cloths not properly stored. Corrective Action(s): Mechanical Dishwasher primed. Air blockage removed. Wiping cloth used on food contact surfcaes are required to be stored in a sanitizer at all times! 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

- Temperature Control: No concerns noted this date. Monitoring is required to be conducted. Note: Internal monitoring of cooked food items should be conducted and recorded! - Fryer oil is to be kept clean. Change routinely. - Manual Dishwashing: (4 Step Method reviewed) = Ensure all food contact surfaces are washed and disinfected after use or on a timely manner. All items are to be stored in a sanitary manner in order to prevent post contamination. - Mechanical Dishwasher Refer to Violation Notes. Sanitizer concentration is required to be monitored. Test strips are to be on site. - Wiping cloth storage: Refer to Violation Notes. Chlorine vs Quats discussed. Follow these points: - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water OR - Use 200ppm Quats solution and make as per manufacturer's instructions - Change sanitizing solutions in sinks and buckets every couple of hours - Change sanitizing solutions in bottles daily - Use test strips to measure the concentration of sanitizer. - Food Storage: Ok. All items are to be stored in designated areas. Shelves are to be kept organized. Incompatible items are to be removed from shelving. Stock rotation discussed. - Sanitary facilities: Ok. - Chemical Storage: Ok. Items are to be kept stored separated from all food items. - Staff Hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized at all times. All unused items are to be removed to free up space. Cleaning of "hard to reach" areas is to be conducted on a routine basis. - Structurally: All surfaces are to be kept in good repair. - Pest Control: Monitoring is required to be conducted. No signs noted this date. - Garbage, Recycling and Composting Disposal: All items are to be kept stored in covered, food grade containers. - Food Safe Trained staff are on site. Copies of FoodSafe training is noted on site. Expiration dates discussed. - Generic Food Safety Plan and Sanitation Plan is provided for reference.