INSPECTION REPORT Health Protection VIPP-B8GSZT

PREMISES NAME Swedish Assisted Living Residence		Tel: (604) 420-3222 Fax: (604) 420-3234
PREMISES ADDRESS 7230 Halifax St Burnaby, BC V5A 0B2		INSPECTION DATE January 16, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Margaret Douglas-Matthews		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Overall premises is maintained in a safe and sanitary manner. The second lunch service began when inspection started. Meals are preplanned and majority of foods is prepared and cooked on the day of service. Records show that not much food is wasted at the end of the day and leftover foods are discarded. Operators demonstrated good food safety knowledge and practices. Kitchen: - Handwashing station equipped with hot/cold running water, soap and paper towels - Hot held squash 66C; hot held minced meat 66C - Walk in cooler 4C; cooked chicken thighs 3C - Walk in freezer -10C (food delivery arrived) - Drinks under compartment 4C - Good food storage practices; ready-to-eat foods above and separated from raw meats; foods protected and stored in containers of small portions; food stored on shelves above ground level - Operator demonstrated proper food cooling procedures - First in first out food rotation method applied; foods are dated - Sanitising solution at dispensing unit and in buckets 200 ppm QUAT - Dishwasher achieved 75C at plate level; over 190F at gauge - Operator explained single-use glove policy per food handling activity - Staff had designated food handling tasks to prevent cross contamination - No sign of pest activity observed; a pest control company provides services routinely Bistro: - Fridge 4C; freezer -15C - Handwash station equipped with hot/cold running water, soap, and paper towels ***Do not store in-use/frequency used utensils or probe thermometer in sanitizing solution. This is to prevent introduction of chemicals into food. ***Ensure to check that UV fly trap device is turned on

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VIPP-B8GSZT
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: 0.25 hour Specific comments: Trans fat information of food products are available in the online system.
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