INSPECTION REPORT Health Protection DSEA-CNNQD9

PREMISES NAME Douglas College - Cafeteria #67851		Tel: (604) 527-5497 Fax:
PREMISES ADDRESS 700 Royal Ave New Westminster, BC V3M 5Z5		INSPECTION DATE February 2, 2023	TIME SPENT 0.75 hours
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Island salad cooler measured to be holding contents at approximately 8C internal. According to the operator the cooler unit is freezing/icing in the inside and is able to maintain contents <4C Corrective Action(s): Monitor the cooler unit contents using a probe thermometer. All potentially hazardous food products must be kept <4C at all times. Suggest changing inserts to different materials (currently thick ceramic), pre-chilling all contents and inserts in the walk-in cooler, or adding lids to the inserts to limit product exposure to warmer outside air. Develop a system within 1 week Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer's sharpener housing was found to be soiled with food debris Corrective Action(s): ensure that the slicer is fully disassembled, cleaned, and sanitized after use. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): handsink at C+B sandwich station was blocked by cleaning bucket and sanitizer bucket in the sink Corrective Action(s): Do not block the sink, wash hands frequently 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

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Meat and dairy walk-in cooler (2C), vegetables and fruits walk-in cooler (-2C), wok station prep cooler (2C,) grab and go cooler (1C), 2 door and 1 door upright cooler (3C and 2C), island style salad cooler (8C), sandwich station prep (4C), and sandwich station display cooler (1C) measured < 4 degrees C =Walk-in freezer measured -22 degrees C, upright freezer (-20C) =Soup hot holding (74C) and pizza hot holding (not in operation) measured > 60 degrees C =High temperature dishwasher shared with main kitchen had a final rinse temperature of 76.4 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS and available in spray bottles =Dedicated prep sink available for food preparation, Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification within expiry date. =Permit posted in a conspicuous location