INSPECTION REPORT Health Protection JCRH-CXCPGT

PREMISES NAME Rideau Retirement Residence - Food Service		Tel: (604) 291-1792 Fax: (604) 299-1774
PREMISES ADDRESS 1850 Rosser Ave Burnaby, BC V5C 5E1		INSPECTION DATE November 7, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Teena Love		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: - Mouse droppings present along edges of floor in dry storage rooms. Corrective Action(s): - Remove miscellaneous items from floor including milk crates. Thoroughly clean floors of dry storage room to remove all mouse droppings and sanitize area with bleach solution. - Keep floor area clear and continue to monitor for further activity; ensuring any additional droppings noted are cleaned up. - Notify Pest Control Technician and have additional traps placed. - Ensure dry goods bins are kept tightly sealed. To be corrected by: 14-Nov-2023 Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Spill noted on shelf of prep table where robotcoupe is located - Grime/residue present in hard to reach areas of the floor, along edges and around legs of equipment at back cook line Corrective Action(s): - Thoroughly clean above noted areas. Ensure any spills are cleaned up promptly to prevent attraction of pests. Ensure hard to reach areas are thoroughly cleaned and regular intervals. To be corrected by: 14-Nov-2023 Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: - Divider walls in kitchen have where painted surface is damaged Corrective Action(s): - Repair walls (patch and paint) so that surface is smooth and easily cleanable. Recommend using more durable materials (ie. corner guards) in areas which are more prone to damage. To be completed by: 07-Dec-2023 Violation Score: 1

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

Comments

- General sanitation was satisfactory except for above noted areas - Handsinks (kitchen and servery) were supplied with hot and cold running water, liquid soap and paper towel - Coolers (walk-in, 2 door reach in coolers, line cooler) were operating at 4C or colder and equipped with thermometers - Food products in coolers were stored in a manner to prevent contamination. - Freezers (walk-in, ice cream) were at -18C or colder - Dipper well was functional and in use for ice cream scoops - No hot held foods at time of inspection - Dishwasher was operational. 100ppm chlorine detected on dish after cycle. - Quats sanitizer available from dispenser. Concentration: 200ppm. - Quats sanitizer at required concentration present in labelled spray bottles at stations in kitchen and in servery. - Dishwasher wash and rinse temperatures and sanitizer level are checked twice daily. Records present. - Foodsafe requirement met at time of inspection. Executive Chef was present and has valid Foodsafe level 1 certificate. Foodsafe level 1 (or equivalent) certificate present for other staff as well. - Pest control contract is in place with weekly service. Most recent report viewed at time of inspection. Ensure all recommendations from Pest Control Technician are being followed. To be addressed: - Cold holding and hot holding temperature monitoring logs are not being maintained. Ensure temperature monitoring and record keeping is completed as outlined in the food safety procedures. Cook temperatures of foods also require checking to ensure required temperature is met. Temperature monitoring is critical in ensuring food safety. Note: Probe thermometers could not be located by kitchen staff initially. Executive chef provided new probe thermometers to kitchen staff at time of inspection.