INSPECTION REPORT Health Protection AHEN-AUVVVA

PREMISES NAME Celebration & Rainbow Manor Food Service		Tel: (604) 583-3192 Fax:
PREMISES ADDRESS 10130 159A St Surrey, BC V4N 2P8		INSPECTION DATE January 10, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Celebration and Rainbow Manor Ltd		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (shell eggs, milk, and processed cheese) was slightly above 4 degrees C inside the upright cooler. Person in charge mentioned that this food was slightly above 4 degrees C for less than 2 hours as they had recently checked the cooler temperature. Temperature log was in place. Corrective Action(s): Person in charge transferred the above-noted food products slightly above 4 degrees C for less than 2 hours into the other two domestic coolers at or below 4 degrees C. Ensure all cold potentially hazardous food is stored at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler was measured between 7.3 to 7.7 degrees C at the time of inspection, which was higher than the ambient temperature reading from earlier today. A small amount of ice build-up was noted near the fan. Corrective Action(s): Person in charge is to re-adjust/re-service the cooler to 4 degrees C or less and contact the district Environmental Health Officer (EHO) of Fraser Health within 1 week for a follow up inspection. Do not store any potentially hazardous food inside the cooler until it is maintained at or below 4 degrees C. Violation Score: 3

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

Comments

Downstairs kitchen: -Permit to operate was posted. -Handsink was supplied with liquid soap, hot and cold running water, and paper towels. -Cooler was at or below 4 degrees C. -Freezer component was at or below -18 degrees C. -100 ppm chlorine sanitizer was available in a labeled spray bottle and it is changed on a daily basis according to staff. -Dishwasher final rinse temperature was 73.4 degrees C (71 degrees C or hotter) at the plate and final rinse monitoring display panel was operational. -Probe thermometer was available. -No signs of recent pest activity were observed. Middle Storage Room: -Two freezers were at or below -18 degrees C. -No signs of recent pest activity were observed. -Temperature records were being maintained. Upstairs kitchen: -Cooler was at or below 4 degrees C (3.7 degrees C). -Freezer component was at or below -18 degrees C (near -22 degrees C). -Handsink was adequately supplied. -100 ppm chlorine sanitizer was available. -No signs of recent pest activity were observed at the time of inspection. -Cupboards were organized to separate non food products from food products. -A probe thermometer was available. FOODSAFE training: FOODSAFE certificates issued prior to July 29, 2013 expire July 29, 2018. Ensure the Operator/Person in charge and at least staff member on shift in their absence maintains valid FOODSAFE training.