Fraser Health Authority



INSPECTION REPORT
Health Protection
FEMI-ATYTHR
PREMISES NAME
Eagle Ridge Hospital Cafe #63221		Tel: (604) 637-5948
Fax: (604) 291-2460
PREMISES ADDRESS
475 Guildford Way
Port Moody, BC V3H 3W9		INSPECTION DATE
December 12, 2017		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Marilyn Boyce		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Informed dining is checked all is in order no issues noted.
-Handsink maintained with hot & cold running water, liquid soap and paper towel
- 200ppm QUAT sanitizers present
- High temp dishwasher achieved > 71C at plate
- Hot holding >60C
- Coolers <4C and freezers <-18C, with exception of :
** sandwich prep cooler is a bit high (just after lunch) been open - check the temp in 1 hr and if temp still >4 oC repair. Send a report via email to fatemeh.emami@fraserhealth.ca
- General sanitation is good
-Log sheet is in place and up to date
- No signs of pest activity
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: FEMI-ATYTHR
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment