INSPECTION REPORT Health Protection JMAA-B8HS8C

PREMISES NAME Amenida Seniors Community		Tel: (604) 597-9333 Fax:
PREMISES ADDRESS 13855 68th Ave Surrey, BC V3W 2G9		INSPECTION DATE January 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Teena Love		NEXT INSPECTION DATE February 01, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of beef stock / broth was inside the walk-in cooler at an internal temperature of 10C. Beef stock was boiled last night. Corrective Action(s): Pot of beef stock was discarded at time of inspection. You must properly cool potentially hazardous foods from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. The following methods can be used to facilitate cooling: - Adding ice to the boiled product afterwards - Use a cleaned and sanitized ice wand - Portion the beef stock into smaller containers instead of a large vat - Do not immediately cover hot products after cooking, as you may trap steam inside and make it more difficult to cool Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Soap was mixed in with sanitizer in one of the sanitizing pails. The pail did not contain any detectable quaternary ammonium compound (QUATS) residual. 2. Two other sanitizing pails in the kitchen had a concentration of approximately 100 ppm QUATS. Corrective Action(s): All sanitizing pails were emptied and replenished with 200 ppm QUATS at time of inspection. Do not mix soap with sanitizer. Ensure that you refill the sanitizing pails every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Container of ribs was resting directly on top of raw chicken wings. Corrective Action(s): Top container was cleaned and sanitized at time of inspection. Do not place containers directly above raw food products without any separation in between. Raw juices can adhere to the bottom of the container and contaminate food contact surfaces. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: New mouse droppings located in the following areas: - In the dry storage area near the walls underneath the shelving units, next to the wheels - Upstairs, in the servery, behind the garbage container Corrective Action(s): Remove the mouse droppings with a 1:10 dilution of bleach (1 part bleach, 9 parts water) with personal protective equipment. Saturate the droppings for approximately 10-15 minutes, and then remove. Thoroughly mop the floor afterwards. Contact your professional pest control company to discuss additional control measures, including on the top floor. Ensure that you keep all invoices and reports. Date to be corrected by: February 1, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally in good sanitary condition. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Walk-in cooler at 2C - Walk-in freezer at -18C - Servery refrigerator at 3C - No hot-holding was conducted at time of inspection - Temperature logs were present, but sporadic. Ensure that you record temperatures every day consistently 2. Hygiene and Sanitizing - Quaternary ammonium compound (QUATS) dispenser releases 200 ppm quats - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in the kitchen and in all staff restrooms - Low-temperature dishwasher releases 100 ppm chlorine residual at the plate at final rinse cycle - Dishes are generally stored in sanitary condition on trays - Ventilation canopy in good sanitary condition - Can opener is well maintained. Ensure that this is cleaned and sanitized every 4 hours (if continuous use) or after each use NOTE: Better attention needs to be given to regularly swapping out sanitizing pails (i.e. every 4 hours). DO NOT mix soap with sanitizer 3. Storage - Raw products are stored on separate shelving from cooked and ready-to-eat products - All food products are elevated at least 6" off the floor - Food products are covered with a food-grade liner (e.g. saran wrap or a food-grade container) ** Reminder: All products inside containers should be covered with a tight-fitted lid at the end of the day to prevent rodents from accessing it - Chemical storage is separate from food processing areas - Lids are now present for all food storage bins / containers. Excellent 4. Pest Control - Professional pest control company conducts monthly audits (Orkin) at the middle of the month - Mechanical traps that were opened did not contain any rodents at time of inspection - Continue to maintain invoices and reports from your pest control company to show to the Environmental health officer in the follow-up inspection 5. Administrative - Permit posted and up-to-date - Food service worker has FoodSafe 1 (Expiry: April 2021) 6. The following also require your attention: - Ensure that you regularly clean and sanitize the area around the coffee dispensing machine at the servery, especially the tray underneath - Sides of equipment in the cook line are starting to become saturated with grease. Take out the equipment and thoroughly scrub with degreaser to remove the grease - Limit the number of knives inside the knife holder. Do not place knives in slots that are not designated for keeping knives (e.g. do not force knives in between the table and the knife holder, as that area cannot be easily cleaned and sanitized) A follow-up inspection will be conducted to ensure that the above violations are corrected. Operator states that a new cleaning schedule is in development. Please send the new cleaning schedule to the EHO for review prior to implementation.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B8HS8C
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Items audited: Butter chicken, coconut paste, and dressing. No items audited contained any trans fat at time of inspection.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment