INSPECTION REPORT Health Protection MUPN-CPAUQS

PREMISES NAME Mayfair Terrace Retirement Residence		Tel: (604) 552-5552 Fax:
PREMISES ADDRESS 2267 Kelly Ave Port Coquitlam, BC V3C 6N4		INSPECTION DATE February 22, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Numerous mouse droppings found in the kitchen on the floor including under the dishwashing line, behind equipment in the grill line area (on both sides), in dry storage room and under baking station. Two areas observed where mice may be accessing the kitchen: gap in wall around pipe clean out on the wall under/left of the dishwasher and hole in white plastic drain cover behind large kettle. Pest control company in twice per month currently. Corrective Action(s): - Clean up all mouse droppings in kitchen, ensure that all food is kept up off the ground and/or in durable pest proof containers. - Notify pest control company of areas of concern, follow all their recommendations for remediating issue - Seal up two potential entrance points noted above Due: 1 week. Violation Score: 9

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

Comments

General observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Good food handling practices noted such as meat stored seperate and/or below all other foods √ Food up off floor ≥6”, good stock rotation noted √ Hand wash stations fully stocked with hot and cold running water, liquid soap and paper towel √ Quats sanitizer available at 200ppm in buckets and at dispenser √ High temperature dishwasher sanitizing at ≥71°C √ Three compartment sink stocked with dish soap, sanitizer, hot and cold running water √ Equipment appeared to be in good working order √ General sanitation and maintenance is good √ Thermometers present √ Temperature logs maintained and no issues with equipment have been noted √ Staff with FoodSafe (or equivalent) present. √ No concerns with staff hygiene or food handling noted during inspection