Fraser Health Authority



INSPECTION REPORT
Health Protection
LQUN-CDFSXJ
PREMISES NAME
Blue Mountain Produce - Food Service
Tel: (604) 931-7111
Fax:
PREMISES ADDRESS
B - 1041 Ridgeway Ave
Coquitlam, BC V3J 1S6
INSPECTION DATE
April 13, 2022
TIME SPENT
1 hour
OPERATOR (Person in Charge)
Daniel Kwan
NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
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 = 6
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
Bleach sanitizer in spray bottle (in the lunch room) had [Cl2] of 0ppm. The sanitizer must have a concentration of 200ppm to kill pathogens on surfaces.
Corrective Action(s):
Immediately mix up a new solution of bleach sanitizer so it is 200ppm strong (1Tbsp bleach to 4L of water). A new sanitizer solution shall be made up every 2-3 days. During the inspection, a new bleach sanitizer solution was made.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation:
The prepacked, low hazard retail area floor had large spaces between the laminate floor boards. Debris and food is starting to accumulate in these spaces, this will attract pests.
Corrective Action(s):
Determine a solution to eliminate or fill the spaces, so the floor is smooth, level, durable, sealed, cleanable, and absent of areas that will accumulate/pool food and debris.
**Correction date: April 2023**
Violation Score: 1

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

A routine inspection was completed, the following observations were made:
- Coolers below 4C; freezers below -18C; and thermometers present.
- Hand sink stocked with liquid soap, paper towels and running hot and cold water. One of the basins, of the 3-comp sink, is designated as the hand washing sink.
- 3-comp sink present for dishwashing. Bleach present for sanitizing.
- All food processing is done in the morning and dishwashing left to the end of food processing (mid-afternoon). There are minimal dishes due to the type and volume of food being prepared (cutting boards, knives, spoons, and bowls).
- Foods being prepared are: RTE assorted salads; salsa; dips; fruit salad; and veggie & dip.
- Repackaging of dry goods done too. Correct labeling being placed on these repackaged food items.
- General sanitation level is good. The walk-in-cooler floor is swept and mopped every second day.
- No signs of pests. A pest monitoring program is in place (catch-all-traps present).
- FoodSafe certified staff present (Daniel Kwan).
- All foods stored in food grade containers; covered; labeled; and stored 6" off the floor on pallets or racks.
- No expired foods in use. FIFO rules being followed.

ACTION TO TAKE: Ingredients must be listed on all prepacked bakery products. Obtained the ingredients list for each bakery product from the manufacturer, and keep it on-site for reference if a customer or Health Inspector asks. This is to ensure you have information to prevent a customer having an allergic reaction.