INSPECTION REPORT Health Protection RWOG-AWCUZA

PREMISES NAME Nicola Lodge		Tel: (604) 777-9292 Fax: (604) 945-0059
PREMISES ADDRESS 2240 Hawkins St Port Coquitlam, BC V3B 0M2		INSPECTION DATE February 26, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Becky Marlatt		NEXT INSPECTION DATE February 28, 2018
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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher in the servery in "Riverside" did not reach 71C at the final rinse cycle. Soap bubbles were forming (staff stated that there was a mix up of soap and rinse-aid earlier that day). Display states water temperature to be decreasing. Corrective Action(s): Repair dishwasher so that the final rinse cycle meets 71C or hotter. Use disposable dishware OR wash and sanitize your dishware at working stations. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Scoops for dry ingredients in the main kitchen were stored directly in the ingredients. Corrective Action(s): Store these scoops separately to prevent cross-contamination. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Minor debris observed on fan cover in the walk-in cooler. 2) Minor debris observed on underside of juice/cocktail/tea dispensing machien Corrective Action(s): Clean and sanitize the areas noted. Add these areas to yoru sanitation plan. Violation Score: 3

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

Comments

Main kitchen, ice cream parlour and all nine serveries inspected: - Coolers measured 4C or colder - Freezers measured -18C or colder - No hot held foods at the time of inspection, but steam tables were on and measured 60C or hotter - Temperature logs available for review - All other dishwashers measured 71C or hotter at the final rinse cycle - Temperature log for dishwashers available for review - Sanitizer measured 200ppm quats in buckets; wiping cloths stored in buckets and test strips available * Ensure that sanitizer is being changed every 2-4 hours or when the concentration drops below 200ppm - Handwashing stations stocked with soap, paper towels and hot and cold running water * Recommend fixing taps so hot water is more easily accessible - Ice machines were being cleaned (labelled in each servery) at the time of inspection - Ice scoops stored separately - Upon random audit, no expired foods found - Foods date labelled to facilitate FIFO - General sanitation is excellent * Address odour coming from dishwasher in "Dewdney" servery. Inside of the dishwasher seems to be clean and free of debris. Note: Any FOODSAFE certificates obtained before July 29, 2013 will expire on July 29, 2018. Refresher courses are available through Fraser Health or http://www.foodsafe.ca/