INSPECTION REPORT Health Protection JELR-BAEUKH

PREMISES NAME White Rock Seniors Village 3		Tel: (604) 531-2273 Fax: (604) 541-4226
PREMISES ADDRESS 1183 Maple St White Rock, BC V4B 5K9		INSPECTION DATE March 19, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Gail Urquart		NEXT INSPECTION DATE 4 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 = 14

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Small volume of food is being stored in the warm water bath (tilting kettle) to start reheating and then put in the steamer to reheat. Food temperature was 28C for <30 minutes (as per staff). Corrective Action(s): In order to reheat food quickly to 74 C within 2 hours (as per food safety plan), reheat from cold in the steamer and then hot hold above 60 C in the tilting kettle hot water bath. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walls in the kitchen (on middle pillar, at knife rack beside the walk in cooler, and on corner entrance to the dishwashing room) have become worn and there is exposed drywall. Corrective Action(s): All surfaces are to be in good condition (impervious to moisture) so that they are easy-to-clean. Kitchen renovations are to include repair of wall surfaces. This is scheduled to be done by August 2019. Please notify this office when completed. Check and repair caulking/wall behind the serving area double sink (close to rc side). Note: Any changes to the kitchen layout requires floor plans to be approved by Fraser Health. Violation Score: 9

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

Comments

Coolers are at 4 C or colder. Temperature records are being kept. Hot holding food - not observed today. Gravy - is being cooked during inspection. Reheating - see above. Meat is thawing in cooler on lower shelf. Quats sanitizer in spray bottle and third sink is at 200ppm - good. Commercial dishwasher has a final hot water sanitizing rinse (180F+ measured at the gauge and 160+F measured inside the machine. Pest monitoring program is in place - good.