INSPECTION REPORT Health Protection PKUR-CMZUKR

PREMISES NAME Peace Arch Hospital - Weatherby/Hogg Pavilion		Tel: (604) 535-4500 Fax: (604) 541-5846
PREMISES ADDRESS 15521 Russell Ave White Rock, BC V4B 2R4		INSPECTION DATE January 11, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # PKUR-CMWREG of Jan-06-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High-temperature dishwasher registered at 66 C (minimum required temperature is 71 C) on plate surface during final rinse cycle. Log indicates maximum temperature reached was 60 C (140 F) during the morning check and no corrective action was taken. Correction: High-temperature dishwasher must reach 71 C (160 F) during the final rinse cycle. Logs should indicate a corrective action when the temperature requirement is not met. Temperature should be verified before washing all the dishes. All the dishes that were washed after the lunch service must be re-washed. Supervisor called maintenance at the time of inspection.

Comments

Follow-up to PKUR-CMWREG Inspection Report Main Kitchen: -High temperature dishwasher registered at 71 C or above during the final rinse cycle. Staff are checking temperatures before using and documenting - good. Code 302 from Routine Inspection has been corrected. -Walk-in cooler was at 5 C -adjust the temperature so it is able to maintain a temperature of 4 C or below. The temperature of the walk-in cooler was at 5 C at the last routine inspection. Routine Inspection of Serveries: 1st floor: Coolers at 4 C or below. Quats sanitizer available in spray bottle and registered at 200 ppm. Hand sink equipped with hot/cold running water, liqudi soap and single-use towels. Food is re-heated to 74 C or above in oven before plating/serving. Temperatures are checked and documented. **Some cleaning required in corners and behind equipment. 2nd floor: Coolers at 4 C or below. Quats sanitizer available in spray bottle and registered at 200 ppm. Hand sink equipped with hot/cold running water, liquid soap and single-use towels. Food is re-heated to 74 C or above in oven before plating/serving. Temperatures are checked and documented. Observed staff taking temperatures and sanitizing thermometers - good. **Some cleaning required between counter and oven. 3rd floor: Cooler with juices was at 7 C - check temperature again in 1 hour. Adjust/service if needed. Coolers must be at 4 C or below. Note, inspection was done during lunch service where coolers were being opened and closed. Quats sanitizer available in spray bottle and registered at 200 ppm. Hand sink equipped with hot/cold running water, liquid soap and single-use towels. **Staff indicated they are reheating food to 74 C and documenting later. Ensure documentation and corrective action happens at the same time.