INSPECTION REPORT Health Protection ABAI-BBWT4M

PREMISES NAME Rideau Retirement Residence		Tel: (604) 291-1792 Fax:
PREMISES ADDRESS 1850 Rosser Ave Burnaby, BC V5C 5E1		INSPECTION DATE May 6, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pierce Ivan		NEXT INSPECTION DATE 5 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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted several wiping rags on counters and surfaces throughout the kitchen B) Noted scoops for ice cream stored withe the scoop side up in a container after lunch service. Scoops had pooling water in them. C) Noted 3 knives on counter stored on top of a reusable cloth rag. Chef said they were probably sprayed with sanitizer and being left to air dry. Corrective Action(s): A) Keep all wiping rags stored in sanitizer solution to prevent microbial growth B) Ensure scoops are stored in running water at all times. If they are not in use, they should be taken to the dishwasher to be washed. C) Do not dry clean food equipment on wiping cloths. Food equipment should be air dried. B) Violation Score:

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Several lights in the food preparation area did not have sleeves or covers. Corrective Action(s): Obtain/install sleeves/covers for lights.

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, prep, reach in...etc) Freezers -18C or less (downstairs walk in, ice cream, stand up...etc) No hot holding available at time of inspection. Premises has just finished lunch rush. Probe thermometer available on site to verify internal temperatures. Ensure probe is sanitized between uses. Proper cooling of potatoes noted at time of inspection. Potatoes were cut up and spread out over large tray. Meals are planned in advance and frozen potentially hazardous foods are thawed in the cooler unit at 4C or less, rarely under cold running water (only if needed). Good general sanitation. No obvious sign of pest activity noted at time of inspection. Dry storage area well maintained. Meat slicer appeared clean at time of inspection. Premises uses color coded cutting boards. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source and in spray bottles 200ppm. See violation code 302 re: keeping rags stored in sanitizer. Low temperature dish washer had 50ppm chlorine. Test strips available (both quat and chlorine) Self closing hinge on men's staff washroom/change room door.