INSPECTION REPORT Health Protection JMAA-AZVQTD

PREMISES NAME Hillside Lodge Food Service		Tel: (604) 589-4299 Fax: (604) 581-8821
PREMISES ADDRESS 10592 125B St Surrey, BC V3V 5A7		INSPECTION DATE June 19, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Corazan Cariaso		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Mop sink stored directly next to dry storage items in room behind kitchen. Corrective Action(s): Mop sink was moved to the other side of the room away from food items. Ensure that mop sinks are stored away from food products at all times to prevent potential contamination. Violation Score: 3

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

Comments

Routine inspection conducted. Facility maintained in excellent sanitary condition. The following observations were noted: 1. Temperatures - Stand-up domestic coolers at 4C or less (located upstairs and downstairs) - Upstairs Domestic freezers above coolers are at -18C or less (located upstairs and downstairs) - All refrigeration units equipped with thermometers - No hot-held items at time of inspection - all items are cook-to-serve immediately - No items on premise are cooled / reheated - Temperature logs are maintained and up-to-date. Reminder: Check temperatures prior to beginning of service to ensure that all cooling equipment 2. Hygiene and Sanitizing - Handwash stations in staff washroom and kitchen area equipped with hot/cold running water, liquid soap, and single-use paper towels - 3-compartment sink set-up at time of inspection. Sanitizing compartment of 3-compartment sink contains approximately 100 ppm chlorine residual - Bleach spray bottle contains approximately 200 ppm chlorine residual - Utensils, ladles, cutting boards, knives are maintained in sanitary condition - Interior of microwave and cooking equipment (e.g. stovetop area) well maintained 3. Storage - Dry storage area downstairs and in room behind kitchen is well organized. All shelving is fitted with washable lining - All items are covered with tight-fitting lid or food-grade seran wrap - Processed food is stored in food-grade containers and labelled with item name and date prepared - All food items are elevated at least 6" off floor - Chemical storage closet downstairs contains bleach, detergents, and is stored separately from dry storage area 4. Pest Control - No signs of recent pest activity at time of inspection - Professional pest control company conducts monthly audits 5. Administrative - Chef / mental health worker on-site has FoodSafe 1 - recently renewed in May 2018 - Permit posted, decal up-to-date

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AZVQTD
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: Items audited: Coleslaw Dressing (no trans fat), Thousand Island Dressing (no trans fat), and soft margarine (0.4g trans fat / 80g total fat = 0.5% trans-fat content over total fat). The soft margarine trans-fat content of 0.5% over total fat meets legislative requirements (Max: 2%)
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