INSPECTION REPORT Health Protection JCRH-BAFR4G

PREMISES NAME Dania Home Commercial Kitchen		Tel: (604) 299-2414 Fax: (604) 299-7775
PREMISES ADDRESS 4175 Norland Ave Burnaby, BC V5G 3S7		INSPECTION DATE March 20, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Penny Hill		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Permit Issued	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 = 15

Critical Hazards: Total Number: 3

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Cooked beans and vegetable in a small insert held in hot holding unit (for transport to servery) measured 58C with probe thermometer and 54C at surface. Temperature of hot holding unit was >60C Corrective Action(s): - Product had been placed in unit within the last 30minutes. Staff were directed to reheat the product to 74C and return product to hot holding unit. Ensure that items are transferred rapidly from cooking/reheating to the hot holding unit to ensure the temperature does not drop to below 60C. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Quats sanitizer solution used in Nielsen/Justesen servery measured >>400ppm. This level is too high and not according to product instruction for use when sanitizing food contact surfaces. Corrective Action(s): - Solution was diluted to 200ppm at the time of the inspection. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - Handsink outside of office in main kitchen was obstructed/blocked by a cart. Corrective Action(s): - Keep handsink accessble for use at all times. Do not store anything in front of sink which may restrict its use. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- General sanitation was satisfactory. An improvement was noted in the dishwashing area and serveries. - No pest activity noted at the time of the inspection. Issues noted in previous report appear to have been addressed. Pest Control contract in place with monthly service - Manager of Support Services has completed Foodsafe level 1 refresher (valid until Oct. 2023) and has reviewed staff certificates to ensure all are valid. Main Kitchen: - Coolers were operating at acceptable temperatures (4C or colder): - Walk-in cooler 0-1C - Stainless cooler - Walk-in freezer -11C - Food stored in a manner to prevent contamination (ie. wrapped/covered, raw meat stored on separate shelving unit from ready to eat items in walk-in cooler) - Ice machine basin appears clean/maintained. Cleaning of the interior is completed monthly - High temperature dishwasher met sanitizing temperature required. Final rinse was 77.9C at dish surface - Quats solution from the dispenser at the 2 compartment sink measured 200ppm. Buckets of solution tested at stations in main kitchen and all measured 200ppm - Meat slicer appears clean/maintained. Robot coupe is disassembled, washed and sanitized every 4 hours (or more frequently) - Temperature records maintained Andersen Servery: - Handsink supplied with hot and cold running water, liquid soap and paper towel - Cooler at 0C/3C (top/bottom) - Undercounter freezer -9C - High temp dishwasher 76.1C at dish surface - Quats solution present measured 200ppm Mortensen/Jessn Servery: - Handsink supplied with hot and cold running water, liquid soap and paper towel - Cooler at 0C/4C (top/bottom) - Undercounter freezer at -4C - High temp dishwasher 76.9C at dish surface - Quats solution present measured 200ppm Nielsen/Justesen Servery: - Handsink supplied with hot and cold running water, liquid soap and paper towel - Cooler at 4C - Undercounter freezer at -6C - Mashed potatoes in hot holding unit for service measured 67C - High temp dishwasher 77.1C at dish surface - Quats solution was initially >>400ppm; however was diluted at time of inspection to 200ppm (see violation above) Christensen Servery: - Handsink supplied with hot and cold running water, liquid soap and paper towel - Cooler was at 2C/4C (top/bottom) *Jug of milk in cooler was noted to be 6C. Operator reported milk was likely out during lunch service just prior. Milk was transferred to top of cooler to cool rapidly. Recommend transferring milk to another container and only keeping as much as needed for that service. - Undercounter freezer was -11C - High temp dishwasher 75.1C at dish surface - Quats solution measured 200ppm *Leak noted under pot soaking sink. Manager of Support Service noted that they are aware and this is in the process of being addressed. *Ensure dirty dishes are placed in the dishwashing sink in serveries rather than handwashing sinks. Handwashing sinks are for handwashing. Dishwashing sinks are for dishwashing. Review with staff.