INSPECTION REPORT Health Protection KLAI-CMTR9B

PREMISES NAME Brookside Lodge		Tel: (604) 530-6595 Fax: (604) 530-6596
PREMISES ADDRESS 19550 Fraser Hwy Surrey, BC V3S 6K5		INSPECTION DATE January 6, 2023	TIME SPENT 2 hours
OPERATOR (Person in Charge) Allison Kester		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris/ buildup noted on the door (interior) of the ABI dish machine. Corrective Action(s): Wash and sanitize the ABI dish machine and have that included in the Sanitation Schedule to ensure that it gets cleaned as required. Date to be corrected by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. ABI dish machine: High temperature dish machine was able to reach 74.1C at the plate level during the rinse cycle, however at the rinse temperature gauge, the highest temperature it was able to attain during the rinse cycle was 75.0C (must show 82.0C) at the rinse temperature gauge). 2. Ruby/ Emerald dish machine: Non-functioning during the inspection. As per Manager and staff, the dish machine was running properly and showed 180F at the rinse temperature gauge during the rinse cycle. However, during the inspection, the machine would only run the wash cycle and after a long time will not get to the rinse cycle. Corrective Action(s): 1. Fix the rinse temperature gauge to allow staff to be able to determine that the high temperature dish machine is functioning properly, that it is able to sanitize all dishware properly during the rinse cycle. Alternatively, the facility has a water-proof thermometer with a max. and min. function (during the inspection, reviewed how to use this thermometer with the Director). Use this water-proof thermometer instead to check that the dish machine is able to reach at least 160F or 71C at the plate level during the rinse cycle. If the rinse temperature gauge is malfunctioning, then the staff will not be able to determine if the dishmachine is effective at removing all harmful bacteria off the dishwares. 2. Director of Dietary Services placed a "Do Not Use" signage on the malfunctioning dish machine and has communicated to staff to use the one that is working in the upstairs servery until they can properly assess if they can get the machine to sanitize at the proper temperature with the water-proof thermometer or have the unit serviced before they can resume using the machine. Date to be corrected by: January 13, 2023 Violation Score: 3

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

Comments

Routine inspection conducted today: Main Kitchen: Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were noted at 4C or below. All freezer units were noted at -18C or below. In all storage units: Excellent storage hierarchy, food stored protected and off the floor. Note: When thawing seafood (e.g. fish) in a cooler unit, ensure all seafood that was vacuum-packaged, take the seafood out of the packaging or cut open a corner to avoid anaerobic bacteria (Clostridium botulinum) growth and toxin production. These bacteria thrive in an anaerobic environment (within the vacuum packaging) and may grow/ produce toxin in refrigerated temperature. High temperature dish machine in the main kitchen was noted at 75.1C at the plate level during the rinse cycle. 200 PPM QUAT detected 2 sanitizer containers. 400 PPM QUAT detected in the wall mounted dispenser. General sanitation and organization satisfactory. Interior of the ice machine, cutting boards and fume hood noted in a sanitary condition. No signs of pest activities noted during the inspection. Serveries (6 inspected) Handwash stations accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All wall mounted QUAT dispenser was dispensing QUAT at 400 PPM. All units have QUAT test strips available. All high temperature dish machine (except for the unit noted in violation # 308) was able to reach 71C at the plate level during the rinse cycle. All cleaned utensils were stored in a sanitary condition. No signs of pest activities noted during the inspection. Director of Dietary Services' FOODSAFE level 1 certificate verified - expires May 6, 2027.