INSPECTION REPORT Health Protection ADIG-CVZRZU

PREMISES NAME Jackman Manor Kitchen		Tel: (604) 856-4161 Fax:
PREMISES ADDRESS 27477 28th Ave Aldergrove, BC V4W 3L9		INSPECTION DATE September 25, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Back door for receiving and garbage has 0.5cm gap along bottom of double doors. Both doors appear damaged and dented. Dry storage area and dry storage room for facility is immediately adjacent to this door. Facility has had no recent exterior or interior activity for rodents. Ants has been an on-going reported issue in the facility. Corrective Action(s): 1. Repair back door. 2. Monitor for activity and treat as necessary by following directions from pest control. Date to be completed by: 3 months. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1. Wall adjacent to oven - paint is peeling in large patches and chipping off. This area has had constant heat exposure and wall is deteriorating. 2. Wall underneath dishwasher - about 2 feet by 3 feet area of the wall behind the dishwasher from the floor level up is deteriorating badly. Drywall has signs of significant water damage and heat exposure, exposing insulation behind. Corrective Action(s): 1. Seal with surface that is smooth, easily cleanable and durable. Consider the type of material that will need to be constantly exposed to heat and steam. 2. Remove damaged portion of the wall and inspect for further damage and mold. Seal with water and heat resistant material to prevent mold build up and allow area to be easily cleanable and durable. Date to be completed by: 1 year. Violation Score: 9

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Gloves are in supply at food prep stations o Operators had clean clothing for food preparation and were wearing hairnets inside the kitchen while preparing food and cleaning -Staff personal items are separate from client food items -Staff have designated change areas and storage lockers -Staff washrooms are fully supplied for hand hygiene; staff washrooms appear clean and well maintained Storage Temperatures o Cold holding Coolers are below 4C o Cold holding Freezers are below -18C Food Processing and Food Protection o Food Storage - Food is stored in covered containers and pest proof in coolers, freezers and in the dry storage area. -Coolers are organized to prevent cross contamination -Food expiry dates (supplemental formulas), dry goods and potentially hazardous items in coolers are following first in/first out principals and date stamped, great job. Maintenance and Sanitation o 3 Compartment Sink is supplied with Quat sanitizer, >200ppm Quats (400ppm). -Sanitizer dispenses from the wall but the tube attached to this cannot reach the 3rd sanitizing sink. Extra long hose is in supply. Buckets are also in supply to move sanitizer from dispenser and dump into 3rd sink. Recommend longer hose to be attached and ready for 3rd sink and to reverse order of wash rinse sanitize to allow ease of use. o Dishwasher - Final rinse temperature is > 71C at the plate surface (83.5C at final rinse cycle max temperature) o Sanitizer buckets - 200ppm Quats (400ppm measured); same dispenser is used for the servery station o Storage of chemicals is separate and away from food o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition o Pest control - Operators have a pest control contractor in place and there are no signs of pests at the time of inspection. -Pest control records (internal and from contractor) were reviewed, no active infestation or new activity has been noted in recent months. o Sanitation Plan - Operators have a sanitation plan in place Administration o Valid operating permit is posted in public view o Staff is certified in food safety - Management has both Level 1 and Level 2 Food Safe Certification -Some staff have expired food safe - please review and renew to ensure minimum 1 staff on shift at all times has their food safety training.