INSPECTION REPORT Health Protection AKWN-BMKTMN

PREMISES NAME New Westminster Century House		Tel: (604) 519-1063 Fax:
PREMISES ADDRESS 620 8th St New Westminster, BC V3M 3S2		INSPECTION DATE March 10, 2020	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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use blue J-cloths left on counter rather than discarded or stored in a container of disinfectant. Corrective Action(s): In-use wiping cloths (J-cloth, cotton towels, etc.) need to be stored in a container of disinfectant in between uses to prevent bacteria from growing on them. Acceptable disinfectants are chlorine (i.e. household bleach) at 200ppm or Quaternary Ammonium Compound (also known as 'quats') at 200ppm. The amount of disinfectant in the container/bucket shall be enough to fully submerge the wiping cloth. The alternative is to discard the J-cloth after each use, or use single-use paper towels. The kitchen should have one container of disinfectant for each work area, and each bucket of disinfectant shall be changed every 3-4 hours. Operator corrected at time of inspection. 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

General observations: Cold holding equipment: Walk in cooler was 3 degrees Celsius. Display cooler was 4 degrees Celsius. Chest freezer was -17 degrees Celsius. Double door freezer was -17 degrees Celsius. All cold holding equipment were equipped with thermometers. Food storage and display practices were good. Organization of storage areas was satisfactory. Hand wash station was stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Staffs hygiene and food handling practices appeared satisfactory. General sanitation was good. Chemicals were stored in a safe manner. No signs of pests. High temperature dishwasher had a final rinse temperature of at least 72.6 degrees Celsius. Chlorine sanitizer in spray bottle (front servery) had a chlorine concentration of 200ppm. Operator indicated the dining tables are disinfected using single-use paper towels. Discussed with operator that all food contact surfaces including counters and dining tables shall be disinfected with a chlorine or quats sanitizer. Operator said in between opening and closing, dining tables were disinfected using a diluted vinegar solution. Vinegar is not an effective disinfectant and shall not be used for this purpose. Operator indicated customers have complained about strong bleach odor and/or sensitivities to the use of chlorine sanitizers. Informed operator to consider using a quats sanitizer.