INSPECTION REPORT Health Protection DWAG-CPVUJK

PREMISES NAME Peninsula Resort Retirement Food Service		Tel: (604) 538-2033 Fax: (604) 538-2031
PREMISES ADDRESS 2088 152nd St Surrey, BC V4A 9Z5		INSPECTION DATE March 13, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Jayme Newton		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Code 301 noted on Routine inspection # DWAG-CPSUL8 of Mar-10-2023 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: 1. Food debris noted under the blade guard of the deli slicer. 2. Mildew noted inside the ice machine in the kitchen and at the bar area. Correction: 1. Clean and sanitize the deli slicer. Ensure to pay attention to the blade guard as it can be taken off. 2. Clean and sanitize both ice machines. Discard the current batch of ice and first batch after sanitizing. Develop a sanitation plan for the ice machine. Correct by: immediately. Code 302 noted on Routine inspection # DWAG-CPSUL8 of Mar-10-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Quats food sanitizer in bucket measured with a concentration of 50-100 ppm. 200 ppm is required to properly sanitize food contact surfaces. No test strips on site for staff to use. 2. High temperature dishwasher registered 56C at the plate level. This does not meet the minimal required temperature. Correction: 1. Staff discarded and remade 200 ppm quats sanitizer in bucket. Clean and sanitize all food contact surfaces. Ensure test strips are available for staff to use. 2. Set up manual dishwashing at the 2 compartment sink and sanitize all utensils and plates manually. Alternatively, use the dishwasher for washing and rinsing, but sanitizing must be perform manually. Correct by: Immediately.

Comments

Follow-up inspection: - High temperature dishwasher registered 73C at the plate level. - Ice machine and deli slicer in the kitchen maintained in sanitary condition. - Ensure quats sanitizer is maintained at 200 ppm.