Fraser Health Authority



INSPECTION REPORT
Health Protection
ANAN-AE7TCL
PREMISES NAME
Royal Columbian Hospital Food Service		Tel: (604) 520-4256
Fax: (604) 520-4861
PREMISES ADDRESS
330 Columbia St E
New Westminster, BC V3L 3W7		INSPECTION DATE
September 27, 2016		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Hilda Lau		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 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): No corrections entered
Comments

- Coolers <4°C / freezers < -18°C / no hot holding at time of inspection.
- dishwashers are >71°C at plate level (conveyor dw: 75.5 degC; pot washer: 77degC)
- hand sinks are fully-equipped
- 200ppm Quats available
- Temperature logs are being maintained
-Ice build-up issue in the cheese cooler has been addressed
-Rags are no longer being used to cover foods on carts/coolers.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ANAN-AE7TCL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments: Foods audited met requirements
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment