INSPECTION REPORT Health Protection DSEA-BFETZ9

PREMISES NAME Victoria Rest Home Food Service		Tel: (604) 525-2048 Fax: (525) 525-2189
PREMISES ADDRESS 731 Queens Ave New Westminster, BC V3M 1L7		INSPECTION DATE August 26, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): domestic cooler in kitchen area measured to have contents at 7C. cooler unit was turned down at the time of inspection Corrective Action(s): ambient temperature was observed to be going down. Reviewed with operator to check the temperature twice daily and ensure that it is kept below 4C Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed on dry storage shelf (furthest back room, shelf above floor level) Corrective Action(s): clean the rodent droppings and sanitize area using a 100 ppm chlorine bleach solution Violation Score: 3

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Kitchen cooler (7C) and storage room coolers (2C and 3C) measured < 4 degrees C =Storage room upright freezers (-19C and -20C) measured < -18 degrees C =Sanitizer solution measured >400ppm chlorine in spray bottles. ensure that only a 1/2 tsp of bleach is used for spray bottles of bleach sanitizer solution. =High temperature dishwasher had a final rinse temperature of 74.0 C at the dish surface (minimum 71 C required for proper sanitizing) =General sanitation was satisfactory at the time of inspection, besides violation noted above =General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered and raw meats stored below ready-to-eat foods. =Staff hygiene satisfactory at the time of inspection, Staff have completed FOODSAFE level 1, however certificates were locked in filing cabinet. ensure certificates are available for inspection. =Permit posted in a conspicuous location