INSPECTION REPORT Health Protection DNGG-BMCT6M

PREMISES NAME Progressive Housing Society - Norland Place		Tel: (604) 336-9650 Fax: (604) 336-9651
PREMISES ADDRESS 3986 Norland Ave Burnaby, BC V5G 4K7		INSPECTION DATE March 3, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Ryan McCormick		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Potentially hazardous foods stored in unit with temperatures 10-12 deg C. Operator advised that cooler has not been properly operating for a few weeks. - 5 lbs processed garlic (stored in unit ~4 days) - 8.82 lbs cheese (stored in unit ~4 days) - cream cake (stored in unit ~24 hours) - pork chops (stored in unit ~ 24 hours, internal temperature <4 deg C) Corrective Action(s): - Discard processed garlic, cheese and cream cake. Potentially hazardous food items are >4 deg C for >2 hours. - Move pork chops into another cooler. [Correction Date: Immediately] - Cold potentially hazardous foods must be stored at or below 4 deg C at all times. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - Fibregard bleach used to make sanitizer for sanitizing food contact surfaces. Corrective Action(s): - Fibregard bleach is not suitable for sanitizing food contact surfaces. - Obtain regular household bleach for making sanitizer. (100-200 ppm chlorine bleach solution = 1 tsp chlorine bleach + 1 L water) [Correction Date: Immediately] **Operator advised that bleach is used as a back up sanitizer when Quats supply is low. **Concentrated Quats solution available to make 200 ppm Quats sanitizer at time of inspection. Manufacturer's instructions followed. **Obtain test strips to verify sanitizer concentration. Violation Score: 5

Non-Critical Hazards: Total Number: 2

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Meat thawing at room temperature in prep sink. Corrective Action(s): - Thaw meat in cooler (≤4 deg C) or under cold running water. [Correction Date: Immediately] Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Display Cooler (located beside 2-Door Upright Freezer): 10-12 deg C. Corrective Action(s): - Repair and/ or replace cooler. Unit temperature must be capable of maintaining temperature at or below 4 deg C. - Do not use unit until it can maintain temperature at or below 4 deg C. [Correction Date: March 3, 2020] Violation Score: 3

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

Comments

- Premises provides two meals (breakfast and dinner) daily for residential clients (52 clients). - Permit to Operate posted. - FOODSAFE requirements satisfied at time of inspection. **Ensure that at least one person on duty has FOODSAFE Level 1 or equivalent when premises is in operation. - Handsinks are accessible and provided with hot and cold water, liquid soap and papertowels. - Refrigeration equipment (unless otherwise mentioned) are operating at acceptable temperatures (≤4 deg C): - Display Cooler (beside Prep Cooler): 1 deg C - Prep Cooler and Inserts: <4 deg C - 2-Door Upright Freezer: -15 deg C. Food is maintained in a frozen state. - Thermometer is available at cooler and freezer unit to facilitate temperature monitoring. - Food storage practices appears satisfactory - storage is organized, food is protected from contamination. - High Temperature Sanitizing Dishwasher: 71.2 deg C at dish surface (min/ max thermometer). Wash and Final Rinse Temperatures achieved as per unit data plate. - General sanitation of premises appears satisfactory. **Ensure that all items are stored at least 6" (15 cm) off the ground to facilitate cleaning and pest monitoring. **Provide storage hooks and/ or shelving for employee personal belongings so that personal items are not stored among items required for the food premises operation. - No signs of pest activity noted. - Required revisions for Sanitation Plan reviewed with operator. Submit revised Sanitation Plan to Fraser Health by April 30, 2020.