INSPECTION REPORT Health Protection LKIM-AZ4NFZ

PREMISES NAME Guildford Seniors Village Food Service		Tel: Fax:
PREMISES ADDRESS 14590 106A Ave Surrey, BC V3R 1T4		INSPECTION DATE May 25, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Carlinda Enterprises Inc		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: One rodent found in one trap. CORRECTED DURING INSPECTION - mouse discarded during inspection Doors to parking lot have been sealed Small hole next to walk in cooler has been sealed . Corrective Action(s): Continue with pest control Install door skirts/sweeps at main kitchen entrances . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Containers storing lids and utensils require cleaning as some food debris has accumulated Fan in walk -in cooler unit has build up of dust. Clean. . Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Some servery handles to cupboards and one cupboard door are missing. Replace. . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Multiple functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (73.3) degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition - Knives stored in good sanitary condition - Good hand washing practices observed - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information.