INSPECTION REPORT Health Protection JCRH-AX2QVP

PREMISES NAME Dania Home Commercial Kitchen		Tel: (604) 299-2414 Fax: (604) 299-7775
PREMISES ADDRESS 4175 Norland Ave Burnaby, BC V5G 3S7		INSPECTION DATE March 20, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) M. Douglas-Matthews		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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): -Clean utensil stored in bus pan which was not clean - dust/debris noted in bus pan. Corrective Action(s): -Ensure clean dishes are stored in a clean location. Items and bus pan were washed/sanitized at the time of the inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: -Bucket of quats sanitizer solution in kitchen was 100ppm -Buckets of quats sanitizer solution in servery areas was >>400ppm Corrective Action(s): -Reviewing dispensing, mixing and testing instructions with staff to ensure sanitizer solution is 200ppm. In the kitchen, sanitizer is pre-mixed. Staff should test solution as it is dispensed and prior to filling bucket to ensure level is adequate. In servery areas, solution is diluted/mixed by staff. Staff should be trained on the correct quantity/ratio and how to verify with test strips. Correction date: today. 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: Bottom section of True cooler in Mortensen/Jessen servery had an ambient temperature of 5-7C. Door does not appear to be closing securely. Corrective Action(s): Replace seal on cooler door and do not store any potentially hazardous foods in this section of the cooler until it can maintain a temperature of 4C or colder. Correction date: March 27/18 Violation Score: 3

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

Comments

-General sanitation of kitchen and servery areas was satisfactory -Handsinks in ktichen and all servery areas supplied with liquid soap and paper towel for handwashing -No signs of pest activity at the time of the inspection. Pest Control contract in place with Ecolab with monthly service. Service reports provided at the time of the inspection. -Temperatures of coolers, freezers, dishwashers and for cooking, hot holding are being checked and recorded. *Ensure corrective action is recorded if temperature requirements are not met. Main Kitchen: -Walk-in cooler was at 2C -Food stored in a manner to prevent contamination - foods were covered, raw meat stored in designated area. Observed food safe thawing practices. -Walk-in freezer was -17C -Food in hot cart was 67C. Unit is pre-heated prior to food being transferred. -High temperature dishwasher met sanitizing requirements. Rinse temperature was 73C at dish surface measured with min/max thermometer -Quats sanitizer 200ppm available from dispenser at dishwashing sink Mortensen/Jessen Servery: -True cooler unit top section 3C , bottom see violation above -Freezer -14C -High temperature ishwasher final rinse was 74C at dish surface measured with min/max thermometer. Andersen: -True cooler unit top/bottom 0C/4C -Undercounter freezer -10C -High temperature dishwasher final rinse was 74C at dish surface measured with min/max thermometer. -Food in hot holding unit being maintained >60C. Scalloped potatoes were 62C Nielsen/Justesen -True cooler unit top/bottom 0C/4C -Undercounter freezer -18C -Food in hot holding unit being maintained >60C. Ham was 64C -High temperature dishwasher final rinse was 71C at dish surface measured with min/max thermometer.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AX2QVP
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: Requirement #3: Beef samosas, spanakopita, sara lee sponge cake checked and comply with restriction.
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