INSPECTION REPORT Health Protection LQUN-AEPNZ4

PREMISES NAME The Wesbrooke		Tel: (604) 460-7006 Fax:
PREMISES ADDRESS 12000 190A St Pitt Meadows, BC V3Y 0E4		INSPECTION DATE October 13, 2016	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Pat Deluca		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The upstairs servery kitchen surfaces and dining room tables were being disinfected with a hydrogen peroxide solution by staff. Hydrogen peroxide is not a safe chemical for food contact surfaces. Corrective Action(s): Stop using hydrogen peroxide disinfectant on food contact surfaces. The use of a bleach solution (100-200ppm strength), or Quats ammonia (200ppm strength) shall be used. During the inspection, Maintenance and Kitchen managers explained that the sanitizing chemical (Ostro San) used in the main kitchen is to be used in the upstairs servery and dining areas. The sanitizing chemical is a Quats ammonia based chemical. Retraining of staff to occur to ensure they understand the correct chemicals to use on which surfaces. Violation corrected during inspection. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

A routine inspection was conducted, the following observations were made: - Coolers were 4C or colder; freezers were -17C or colder; thermometers present; and temperatures recorded daily. - High temperature dishwasher in the servery upstairs was 72C and the main kitchen was 77C at the plate's surface, during the rinse cycle as per max/min thermometer. Rinse temperatures recorded daily. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Food storage practices done correctly. Foods stored in food grade containers; covered; labeled; date coded; in groups with raw proteins below RTE foods; and 6" off the floor on shelvs. - FIFO rule followed. No expired foods in use. - FoodSafe certified staff present. Ensure a FoodSafe certified staff member is present at the servery upstairs during food dispensing. - Sanitation level is good. No signs of pests. - Food handling practices done correctly. Utensils used to handle food at all times, and disposable gloves used correctly.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-AEPNZ4
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: 0.17 hour Specific comments: All in order.
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