INSPECTION REPORT Health Protection JCRH-CPPVE4

PREMISES NAME Victory Hill Residential Program Food Service		Tel: (604) 660-1800 Fax: (604) 660-1859
PREMISES ADDRESS 4334 Victory St Burnaby, BC V5J 1R2		INSPECTION DATE March 7, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Patrick Tarchuk		NEXT INSPECTION DATE 6 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: - Minor amount of mouse droppings present on floor of dry storage closet under milk crates. Appears limited to this area. Corrective Action(s): - Clean up mouse droppings and sanitize area. Remove milk crates so that floor is kept clear to allow for cleaning and monitoring - To be completed today. - Continue to monitor for any additional activity. Clean up any additional droppings promptly if present. Note: Snap traps have been placed in this area since previous inspection for monitoring/control. - Ensure back door to kitchen is kept closed to prevent pest entry. A screen door can be installed. - If rodent activity persists, professional pest control services may be required. Mice in Food Establishments Bulletin (info sheet) was provided. Violation Score: 3

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

Comments

- Kitchen and storage area maintained in sanitary condition. - Handwashing sink supplied with hot and cold running water, liquid soap and paper towel - High temperature dishwasher was operation and met sanitizing rinse temperature. Final rinse was 72C at dish surface. - Coolers were at required temperature (4C or colder) and freezers were maintaining products in a frozen state. - Coolers and freezers were supplied with thermometers. - Temperatures checked: - Fridge/freezer (kitchen) 1C/-12C - Freezer (kitchen) -29C - Cooler (kitchen) 1C - Cooler (Storage shed) 3C - Freezers (Storage shed) -20C, -21C - Food in coolers was wrapped/covered. - Dry goods in storage shed and storage closet were stored on shelving. - Food handling staff present has completed Foodsafe level 1.