Fraser Health Authority



INSPECTION REPORT
Health Protection
MBEK-BKTTYR
PREMISES NAME
Suncrest Retirement Community		Tel: (604) 542-6400
Fax:
PREMISES ADDRESS
2567 King George Blvd
Surrey, BC V4P 1H5		INSPECTION DATE
January 14, 2020		TIME SPENT
2 hours
OPERATOR (Person in Charge)
Glen Ang		NEXT INSPECTION DATE
January 17, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 5
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Upright cooler located in main kitchen had an ambient temperature of 6 degrees C (lowest ambient temperature measured over approximately one hour). Internal food temperatures: 6 to 7 degrees C (lowest temperatures measured). Note: Relatively small amount of food storage at time of inspection.
Corrective Action(s): Note: Staff opted to discard all food present within the above-noted cooler, including lower-risk and non-potentially hazardous foods. Few inserts of food items (minced meat, pureed vegetables, rice) that were placed into cooler less than 2 hours prior, as stated by staff, were transferred to the walk in cooler. Items to be reheated to 74 degrees C or more.

Required action: Monitor cooler temperature and adjust or repair as necessary to ensure temperatures of 4 degrees C or less are maintained. Do not store potentially hazardous foods in this cooler unless it is capable of maintaining foods at 4 degrees C or less in order to limit the growth of potential pathogens and/or toxins.
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

Routine inspection conducted:

Main Kitchen:
Walk in cooler at 2 degrees C.
Walk in freezer at -18 degrees C.
Hot holding internal food temperatures at 60 degrees C or more.
Thermometers available for cold holding units.
Probe thermometers available for internal food temperature checks.
Raw and ready-to-eat foods well organized.
Canned foods in good condition.
Nutritional supplements / meal replacement within expiry.
Non-latex gloves available.
Hand washing sinks are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
Proper hand washing practices observed.
Quaternary ammonium compounds (quats) sanitizer available in labeled spray bottles and from dispenser at 200 ppm.
Three compartment sink equipped with hot and cold running water, three sink plugs.
Separate chemical storage area available.
High temperature dishwasher measured 78 degrees C at the utensil surface during the final rinse (minimum required: 71 degrees C at the utensil surface during the final rinse).
Equipment and utensils stored in sanitary condition.
General sanitation excellent.
Staff wear hair nets and clean outer garments.
No signs of pest activity observed at time of inspection.
Permit posted.

Dining room and serveries located on first, second, third, and fourth floors:
Cooler units at 4 degrees C or less.
Freezer compartments at -16 to -23 degrees C.
Hand washing sinks adequately supplied.
No concerns with general sanitation; no signs of pest activity.

Notes:
1. High temperature dishwasher has been installed in place of the previous dishwasher (low temperature).
2. Most recent temperature and sanitation records were not available at the time of inspection. Ensure temperature and sanitation logs are up-to-date.