INSPECTION REPORT Health Protection MBEK-ASETJY

PREMISES NAME Maplewood House Food Service		Tel: (604) 853-5585 Fax:
PREMISES ADDRESS 1919 Jackson St Abbotsford, BC V2S 2Z8		INSPECTION DATE October 23, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): White service cooler: Internal temperature of potentially hazardous food (milk) at 10 degrees C. Ambient temperature at 9 degrees C. Corrective Action(s): Service rack containing trays of milk, juice, and brownies was transferred to walk in cooler at 4 degrees C or less. Service rack had been in white service cooler for approx. 2 hours, according to kitchen manager. Please ensure that cooler temperatures of 4 degrees C or less can be maintained before any potentially hazardous foods are stored here. Service/maintenance may be required. Note: New thermometer has been placed into white cooler as previous thermometer may not be accurate. Violation Score: 5

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

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

Comments

Routine inspection conducted: - Walk in cooler at 4 degrees C. Food is covered, labeled, and stored off the floor. - Pink reach in cooler at 3 degrees C - White reach in cooler at - Walk in freezer at -16 degrees C - Service station domestic refrigerator at 3 degrees C (below) and -18 degrees C (above) - No hot holding at time of inspection - Temperature records available for kitchen coolers/freezer. Please ensure that service station cooler/freezer unit temperatures are being monitored and recorded as per the schedule in your food safety plan. - Hand washing stations (kitchen, service station) supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Quaternary ammonium compounds (quats) sanitizer available in labeled buckets at 200 ppm. Wiping cloths stored in sanitizer. - High temperature dishwasher measured 73 degrees C at utensil surface (minimum 71 degrees C) - Equipment and utensils stored in sanitary condition. - Dry storage well organized. Selection of audited nutritional supplements within expiry dates. - General sanitation excellent. No evidence of pest activity noted. - Premises is serviced by a professional pest control operator on a monthly basis. Pest control reports available on site. Note: New ice and water dispenser installed approx. one month ago, according to kitchen manager. Please follow cleaning and sanitizing instructions and schedule as outlined in the Operation and Service Manual (on site).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: MBEK-ASETJY
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: 0.15 hour Specific comments: Audited items: - Becel Original Margarine - 0% TF - Baker Source Lemon Poppy Muffin Batter - 0% TF - Mark-Crest Foods 9" Pie Shells - 0.1/7 = 1.4% TF - Sysco Sweet Tart Shell Dough - 0.3/25.8 = 1.2% TF
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