INSPECTION REPORT Health Protection JELR-CCXV8J

PREMISES NAME The Wexford		Tel: (604) 948-4477 Fax:
PREMISES ADDRESS - 1737 56th St Delta, BC V3A 4H5		INSPECTION DATE March 28, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Craig Rumsby		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

202 - Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Some produce is not washed prior to use (eg. cucumber). Corrective Action(s): All produce to be washed prior to use, unless pre-washed and ready-to-eat. Verify with supplier. 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 check. This is a kitchen providing food for independent living facility. Coolers (x4) were all at 4 C/ 40 F or colder. Temperature records are being kept - good. Freezers - good. No hot holding observed during inspection. Menu reviewed. For hollandais sauce, provide your food safety plan to Fraser Health for review and include temperature of sauce when heating. No raw seafood on menu. Cooling - prep sinks are available. Hand washing stations (hot /cold water, liquid soap, paper towels, hands free faucet) are available at both entrances to kitchen. There is a hand washing sink in the dining/servery area as well. Two sinks area available for food preparation. Note: All produce must be washed prior to use with the exception of pre-washed, ready to use/eat produce. Check with supplier or check labelling on produce (lettuce, cucumber). - see above. Quats sanitizer is used for sanitizing and is changed daily or more frequently (for storing wiping cloths in sanitizing solution and for use in spray bottle). Sanitizer dispensed at and measured at 200ppm - good. Bottles are labelled. Triple sink, pot washing - quats sanitizer used. Commercial high temp dishwasher - water temperature was 150 F for washing and 180F for hot water sanitizing rinse (measured 160F/71 C inside the machine) - good. Reviewed the procedures for sanitizing the meat slicer. It is washed, rinsed, sanitized (quats sanitizer), and air dried after each use. It may be sanitized again prior to next use. Provide a brush to get at the back of the meat slicer blade (clean-in-place). Garbage area - reviewed pest control program. Weather stripping is being installed to reduce small gap under door as per Manager. Pest monitoring program in place (kitchen). General cleaning is good. Equipment is on wheels to facilitate cleaning in hard to reach areas. Cleaning schedule is used (ie ice machine monthly). Emergency preparedness - reviewed plan should power go off. Signature not required due to COVID. Inspection carried out with Manager, Culinary Services/Executive Chef. Copy of report emailed to Manager and General Manager.