INSPECTION REPORT Health Protection LKIM-BJLQAC

PREMISES NAME Guildford Seniors Village Food Service		Tel: (604) 582-0808 Fax: (604) 582-7011
PREMISES ADDRESS 14568 104A Ave Surrey, BC V3R 1R3		INSPECTION DATE December 6, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nimeera Shamji		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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): Dishwasher is malfunctioning. As a result the final sanitizing rinse is reaching from 63-68 degrees Celsius at the final sanitizing rinse for 10 cycles. All dishes and utensils in facility have not been properly sanitized if washed in the dishwasher (for an unknown time period). CORRECTED DURING INSPECTION - ECOLAB on site and dishwasher reached 72 degrees Celsius. All dishes were sanitized in QUAT solution or run through dishwasher. Final sanitizing rinse of greater than 72 degrees Celsius was reached - CONSISTENTLY after dishwasher had stopped cycling and allowed to heat up for 10 minutes. . Corrective Action(s): Determine if there is a problem with the booster or heating elements in the dishwasher. Ecolab repair technician onsite and examining dishwasher. . Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean floors in hard to reach areas of serveries and under the oven as food debris has accumulated. Clean inside servery cupboards. . Corrective Action(s): Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # LKIM-B7CSUV of Dec-11-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer bottles in serving area of both first and second floors at 0ppm Sanitizer solution. . Correction: Ensure night staff are changing out sanitizer solution. .

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72.4) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All lids on food items in cooler and freezer units - Receipts available for inspection - Hair restraints in use - Back door closed during inspection - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection