INSPECTION REPORT Health Protection JCHW-BZCQA7

PREMISES NAME CareLife Fleetwood - Food Service		Tel: (604) 598-7200 Fax:
PREMISES ADDRESS 8265 159th St Surrey, BC V4N 5T5		INSPECTION DATE March 22, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lisa Cheng		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 = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer spray bottle chemical concentration was undetectable. Corrective Action(s): Quats sanitizer must be maintained at 200ppm to properly sanitize food contact surfaces. Sanitizer was refilled and tested at 200ppm. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Light shield was missing in the light fixture in the kitchen. Corrective Action(s): Replace light shield and ensure all light fixtures are covered to prevent potential broken glass contamination of foods. Violation Score: 3

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

Comments

-Facility has a main kitchen and 8 serving kitchens. Food is prepared in the main kitchen and transported to the serving kitchens. Serving kitchens were not inspected due to the COVID-19 Pandemic. -Walk-in coolers were at 2C and 3C. -Walk-in freezer was at -20C. -Upright freezer unit was at -18C. -Hot holding units were greater than 60C. Food items are cooked to greater than 74C prior to placing in the hot holding units. -High temperature dishwasher had a final rinse of 73C on the dish surface (minimum of 71C required for sanitizing). -Pot washer had a final rinse of 74C on the dish surface (minimum of 71C required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer was found to be clean and well maintained. Slicer is properly disassembled for cleaning and sanitizing. -Equipment was found to be clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored separately from ready-to-eat foods. -Canned items are checked daily and dented cans are removed from the shelving area. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator -No signs of pests noted at the time of inspection. -Food Service Supervisor FOODSAFE Level 1 valid until Oct 10, 2022. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic. COVID-19: -Facility has a workplace COVID-19 safety plan. -Staff are required to complete a daily health check. -Staff are required to wear disposable masks. Masks were worn properly by staff in the kitchen at the time of inspection.