INSPECTION REPORT Health Protection FEMI-CTTRFL

PREMISES NAME Dufferin Care Centre		Tel: (604) 552-1166 Fax: (604) 552-3116
PREMISES ADDRESS 1131 Dufferin St Coquitlam, BC V3B 7X5		INSPECTION DATE July 17, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Joyce Halliday		NEXT INSPECTION DATE 5 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 = 6

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Noted mixed cooked vegetable at temp of 45 oC - process of cooking Corrective Action(s): -Keep hot foods at temp of minimum of >60oC -dont leave food out waiting for next process keep hot foods hot> 60 oC , cold foods cold <4 oC Violation Score: 5

Non-Critical Hazards: Total Number: 1

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Noted frozen shrimp at room temperature. Corrective Action(s): Keep frozen PHF either in freezer or to defrost keep them in cooler ( lower shelf) Violation Score: 1

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

Comments

- Met with kitchen manager -Coolers measured 4C or colder - Freezers measured -18C or colder - No hot held foods at the time of inspection - Handwashing station stocked with soap, paper towels and hot and cold running water - Sanitizer measured 200ppm quats at buckets -Dishwasher temp at plate measured by thermo-lable and max holding thermometer >75 oC - Ice machine interior clean -Foods are properly protected in coolers, freezers and dry storage room - Scoops stored up and out of dry ingredients and ice - Gloves and hairnets available for staff - General sanitation and organization is good -No sign of rodents ntoed. ** Log sheets is in place and up to date- Noted several days dishwasher temp recorded as low at rinse cycle- no corrective action taken by the management- Ensure to follow proper corrective actions as noted on sanitation plan : ex: manual sanitizing by soaking dishware (after washing in dishwasher) in sanitizer solution (ex: 1 oz of bleach in 1 gallon of water for 2 minute and let air dry ** Verify FS training for staff and ensure they have valid FS training ( not expired)- lack of FS knowledge noted **Discussed: -No mixing of left over to make a new foods - Left over max 2 days in cooler -discard after two days -Provide either max holding thermometers or thermo label to monitor dishwasher temp. -Re: allergy - ensure to follow allergy prevention protocol Please submit an action plan to address noted issues (coded items and ** itmes) via email to the area inspector by July 20-2023