INSPECTION REPORT Health Protection AHEN-BMLSBK

PREMISES NAME Elim Village - The Emerald Food Service		Tel: (604) 214-8522 Fax: (604) 291-2460
PREMISES ADDRESS 9080 158th St Surrey, BC V4N 5G4		INSPECTION DATE March 11, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Allan Turner		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 = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Less than 200 ppm QUATS sanitizer was measured in three sanitizer pails: -One of the two sanitizer pails near the dishwashing area -One sanitizer pail ear the prep. line where food prep. was occurring. -One sanitizer pail near a table where food preparation was not occurring. Corrective Action(s): Please ensure that the QUATS sanitizer and wiping cloth inside it is changed frequently and when it is heavily soiled to maintain it at 200 ppm at each work station that is in use. Recommended: Develop a method to monitor and track when the sanitizer is changed at each work station each day. 200 ppm QUATS sanitizer was replaced in the aforementioned containers. 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

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Dishwasher final rinse temperature was 74 degrees C (71 degrees C or hotter) at the plate level. Dishwasher final rinse gauge was in good working order. 3-compartment sink was supplied with hot and cold running water. Walk-in-coolers and other refrigeration units were at or below 4 degrees C and were equipped with thermometers. Walk-in-freezer was at or below -18 degrees C. Hot-held food was at or above 60 degrees C. Food was covered inside refrigeration units. Note: Soup was at an internal temperature of 17 degrees C inside the walk-in-cooler. It was mentioned that this soup was prepared at 9:30 AM and was removed the kettle at 11 AM. It was still undergoing the cooling process. Make sure food being cooled is cooled rapidly from 60 degrees C to 20 degrees C within 2 hours and then to 4 degrees C within an additional 4 hours (total time of 6 hours). No signs of recent pest activity were present at the time of inspection. 200 ppm QUATS sanitizer was available from the dispenser and other sanitizer pails with wiping cloths. QUATS test strips were available on-site. Ventilation equipment appeared to be in a clean condition. Shatterproof light covers were in place. Ice machine was in a clean condition.