INSPECTION REPORT Health Protection RHEN-CFTQTQ

PREMISES NAME Fort Langley Seniors Community Partnership		Tel: (604) 888-0711 Fax: (604) 888-1218
PREMISES ADDRESS 8838 Glover Rd Fort Langley, BC V1M 2R4		INSPECTION DATE June 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Debbie Eglsaer		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Minor ant population noted at dish pit. Corrective Action(s): Make sure all food debris is removed and area dried daily. Contact Pest Control technician to address any pest activity noted in kitchen area. More detailed cleaning and removal of food debris in kitchen will help control pest issues. No drain or fruit fly issues noted. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some aspects of regular cleaning could be improved. Noted minor food accululations in walk-in freezer, dry food storage room, floor at spray down station at dish pit, and behind under-counter garbage spots in kitchen. Corrective Action(s): Make sure all hard to reach areas in the kitchen recieve regular attention during the cleaning process. Inform and audit staff work. **Bucket under dishpit used to intercept leaking water from pipes must be changed and cleaned daily. Find and fix root cause as long term solution. **dishwasher needs a demineralization cleaning by chemical company. Violation Score: 9

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

Comments

No prep cooler in use. All cold held foods kept in walk-in cooler. Mobile hot holding buffet unit x2. Soups measured at 60 C. *make sure to keep water level in steam compartment such that the inserts are partially immersed in hot water. Noticed it low at the end of the lunch run. Dishwasher measured 50 to 100 ppm chlorine. Internal cavity of unit observed with build up of bluish scale-like deposit. * operator informed me that chemical company will be in to address this build up. Build-up happens regularly and is cleaned regularly (monthly). Sink and surface sanitizer used in kitchen. Tested within parameters set by manufacturer.