INSPECTION REPORT Health Protection 246601

PREMISES NAME Amica White Rock - Food Service		Tel: (778) 545-8800 Fax:
PREMISES ADDRESS 15333 16th Ave Surrey, BC V4A 1R6		INSPECTION DATE September 10, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Mark Dobson		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Sanitation Plan [s. 24] Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Follow up inspection is conducted to the initial: Kitchen -All handsinks are supplied with hot and cold running water, soap, paper towel and garbage receptacle. -all coolers are measured less than 4C. -All freezers are functional. -Sanitizer solution is measured at 200-400ppm quats concentration. Bar/Bistro Area -Handsink is adequately stocked. -Cooler temperature less than 4C. -High temperature dishwasher is measured at 76C at the dish level during final rinse cycle. Servery (at main level) -Handsinks are adequately stocked. -Cooler temperature less than 4C. -Ice cream freezer less than -18C. -Dipper well available and in use. -Hot holding units (all) are greater than 60C. Severy level 4 (Memory Care) -Handsink is adequately stocked. -Cooler and freezer temperature are satisfactory. -Sanitizer in spray bottle is measured at 200ppm quats concentration. -High temperature dishwasher is measured at 75C at the dish level during final rinse cycle. Servery level 3 (Assisted Living) -Handsink is adequatley stocked. -Cooler and freezer temperature are satisfactory. -Sanitizer in spray bottle is measured at 200ppm quats concentration. NOTE: High temperature dishwasher measured at 69C. Do not use it until fixed. Use dishwasher at level 4 for dishwashing from level 3. Follow up to be conducted. BBQ Area -Hand sink (mobile) is supplied with hot and cold running water soap and paper towel. -Portable cooler will be used to store/transport meat outside. Following documents have been submitted and reviewed - -Application for Health Approval -Copy of legal ownership documents. -Copy of Foodsafe level 1 (equivalent) -Food Safety Plan and Sanitation Plan. -Permit fee is collected via cheque (#235) payable to Fraser Health for the amount of $145.83. -Health Approval to operate is granted at the time of incorporation. This approval does not exempt you from obtaining approval from other agencies.