INSPECTION REPORT Health Protection ANAN-BDWPKM

PREMISES NAME Salvation Army Buchanan Lodge Food Service		Tel: (604) 522-7033 Fax: (604) 522-3689
PREMISES ADDRESS 409 Blair Ave New Westminster, BC V3L 4A4		INSPECTION DATE July 9, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 11, 2019
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: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1) The dishwasher rinse temperature reached 67 degC after 4 tries. This is too low. 2) The Quats sanitizer in the spray bottles were at 50ppm. This is too low. Corrective Action(s): 1) The rinse temperature must reach 82 degC at the manifold (71 degC at the plate level) after every wash. Get the unit fixed. In the meantime, you can run the dishes in the dishwasher and then soak the dishes in a 200ppm Quats solution in a clean sink for a minimum of 2 minutes before air drying them (do not rinse with water after soaking in the sanitizer solution). Purchase high/low temperature reading thermometers so that you can measure the actual temperature in the dishwasher rather than relying on gauges which tend not to be accurate. 2) Replace the sanitizer in the spray bottles with fresh sanitizer solution. Refresh solution more frequently. Use test strips to monitor the sanitizer concentration in the spray bottles. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): The paper towel dispenser at the sink across from the slicer was empty. The handsink at the end of the cooking line had aluminum foil on it. Corrective Action(s): Ensure that all sinks are fully stocked and that handsinks are always accessible for handwashing. 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

-Coolers are below 4 degC -Freezers are below -18 degC -Hotholding is above 60 degC -Hand sinks are fully equipped. -200ppm Quats used for sanitizing -Temperature logs are being maintained -No droppings observed in the kitchen during the inspection Follow-up Inspection to be conducted on Thursday.