INSPECTION REPORT Health Protection ABAI-BH2Q2K

PREMISES NAME Rideau Retirement Residence		Tel: (604) 291-1792 Fax:
PREMISES ADDRESS 1850 Rosser Ave Burnaby, BC V5C 5E1		INSPECTION DATE October 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Pierce Ivan		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): A) Noted some dried food debris on the meat slicer B) Noted a knife stored in sanitizer with the wiping cloths across the cookline Corrective Action(s): A) Ensure meat slicer is taken a part and thoroughly washed and sanitized after each use B) Do not store food equipment in the sanitizer containers with wiping cloths. The premises is to follow their existing sanitation plan (ie. put food equipment through the dishwasher). If a food equipment requires the 4 step manual warewashing procedures, ensure the sanitizer has completely air dried before use of the food item. Do not store food equipment in sanitizer with cloths - the food equipment should have its own sanitizer solution. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Noted some of the lights throughout the kitchen did not have sleeves/covers. Corrective Action(s): Obtain and install covers or sleeves for all the lights in kitchen food preparation/handling areas. Violation Score: 3

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

Comments

All hand wash stations were fully equipped with soap, paper towel, hot and cold running water. All coolers 4C or less (walk in, prep, reach in...etc) Freezers -18C or less (downstairs walk in, ice cream, stand up...etc) All hot holding in inserts (ie. rice, peas, macaroni...etc) and soup in urns higher than 60C Probe thermometer available on site to verify internal temperatures. Ensure probe is sanitized between uses. Proper cooling of chicken observed at time of inspection (spread out over single layer on tray to cool quickly at room temperature, then cut up into small pieces to be stored in the cooler unit). Good general sanitation. No obvious sign of pest activity noted at time of inspection. Dry storage area well maintained. Scoops for ice cream stored in dipper well with cold running water. Premises uses color coded cutting boards. Ice machine appeared clean with scoop for ice stored outside of the ice in a separate container. Quat sanitizer at source and in spray bottles 200ppm. Remind staff to keep reusable wiping cloths stored in a container of sanitizer to prevent microbial growth. Low temperature dish washer had 50ppm chlorine. Test strips available. Self closing hinge on men's staff washroom/change room door. Women's staff washroom does not open into the food preparation area.