INSPECTION REPORT Health Protection JCRH-ABUUHX

PREMISES NAME New Vista Care Home Food Service		Tel: (604) 521-7764 Fax:
PREMISES ADDRESS 7550 Rosewood St Burnaby, BC V5E 3Z3		INSPECTION DATE July 14, 2016	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted in some of the hard to reach areas in the facility such as under shelving in dry storage areas and under equipment (Maple Lane) as well food splatter noted on walls in Cypress servery. Corrective Action(s): Thoroughly clean hard to reach areas to remove any food debris. Ensure this is part of your regular cleaning schedule. Clean walls to remove food splatter. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dairy cooler in main kitchen was 8C. Cooler may be going through a defrost cycle however it must be able to maintain a temperature of 4C Corrective Action(s): Repair/adjust cooler so that it is able to maintain a temperature of 4C or colder and do not store any potentially hazardous foods in it until that time. Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Caulking behind sink in Cypress servery is peeling away and moldy. Signs of wear noted on walls where drywall is showing in Cypress servery and Maple Lane. Corrective Action(s): Replace caulking that is moldy and peeling. Repair walls and ensure they are washable. Violation Score: 3

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

Comments

General sanitation of facility is satisfactory aside from areas noted above. Ensure hard to reach areas are being cleaned regularly. Temperature of coolers and freezers are being monitored and recorded however some days are being missed. Ensure monitoring is consistently recorded including action taken when temperature requirements are not met. Facility has contract with Pest Control Company. Traps are present for monitoring. MAIN KITCHEN Liquid soap and paper towel were present at all handwashing sinks. Walk in cooler was at 3C Foods in walk in cooler were covered, dated and stored in manner to prevent cross contamination Walk-in freezer was -14C High temperature dishwasher achieved 75C in the final rinse measured with peak holding thermometer Quats sanitizer (200ppm) was present for sanitizing food contact surfaces Dishwashing area appears well maintained MAPLE LANE Cooler was at 4C. Freezer was at -14C Operator reported dishwasher in this area is no longer being used and dishes are being washed in main kitchen Quats sanitizer (200ppm) was present for sanitizing food contact surfaces Liquid soap and paper towel was present at the sink for handwashing. * White powder was noted on floor in corners. Operator reported that it was to remove/repel ants and that product is non-toxic. Chemical products should not generally be used in food premises. Clean floors to remove product as well as spills. Contact Pest Control company to determine suitable product for this area if problem persists. ASPEN GROVE Cooler was at 1C Freezer was at -14C Liquid soap and paper towel were present for handwashing Quats sanitizer (200ppm) was available for sanitizing food contact surfaces CYPRESS (2nd floor) Liquid soap and paper towel were present for handwashing Milk cooler was at 4C Juice cooler was at 4C Chest freezer was at -20C High temperature dishwasher achieved 77C in the final rinse measured with peak holding thermometer Quats sanitizer (200ppm) was available for sanitizing food contact surfaces WILLOW (3rd floor) Liquid soap and paper towel were available at handwashing sink Dairy cooler was at 3C Fridge was at 4C Chest freezer was at -6C High temperature dishwasher achieved 76C in the final rinse measured with peak holding thermometer. Quats sanitizer (200ppm) was available for sanitizing food contact surfaces