Report No. 248865

INSPECTION REPORT
Health Protection
248865

PREMISES NAME
Victoria Heights (Main Kitchen)

Tel: (604) 523-9227
Fax: (604) 523-9220

PREMISES ADDRESS
230 Ross Dr
New Westminster, BC V3L 0B1

INSPECTION DATE
August 11, 2020

TIME SPENT
2.5 hours

OPERATOR (Person in Charge)
Pauline Gicquel

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 = 0

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Observed staff remove container of steamed rice out of steamer unit and moved it directly into walk-in cooler. Internal temperature of rice measured at 80.9 deg.C.
Corrective Action(s): - Discussed with staff proper cooling procedures of food.
- Foods must be cooled as follows:
60 deg.C to 20 deg.C within 2 hours.
20 deg.C to 4 deg.C within 4 hours.
- Once food has been properly and quickly cooled to room temperature, it can be moved into walk-in cooler to be cooled down to 4 deg.C.
Violation Score:

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Tray of raw chicken observed thawing at room temperature.
- Foods must be thawed properly to minimize bacterial growth, food measured at 9 deg.C.
Corrective Action(s): - Staff moved tray of raw chicken into walk-in cooler.
- Foods can be thawed at temperatures 4 deg.C or less, or under cold running water where food is in sealed packaging.

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

Comments

- walk-in freezer: -19 deg.C
- walk-in cooler: 3 deg.C
- domestic refrigerator (Whirlpool):
- freezer: -18 deg.C
- cooler: 4 deg.C
- No hot-holding observed at time of inspection

- Hi-temp dishwasher measured at 76.7 deg.C at plate surface. (minimum 71 deg.C needed to adequately sanitize dishes)
- Quats at dispenser and bottles (in kitchen and front area) measured at 200ppm using test strip.
* Operater appears to have switched back to quats sanitizer (from hydrogen peroxide based, no rinse sanitizer). Ensure adequate test strips for quats is onsite.
- Hand sinks have hot/cold running water, liquid soap, and paper towels
- Food storage is adequate. Food is covered and stored off the ground.
- Food organization is good. Raw meats stored below ready-to-eat foods.
- Overall sanitation is good.
- Ventilation hoods over cooking area are clean and well-maintained (next service date denoted as Jan. 30, 2021)
- No signs of pest activity. Pest control company is in place.
- Staff on site is FoodSafe Level 1 certified.
- Valid permit is posted.
- Temperature logs are maintained.

COVID-19 Information:
- Discussed COVID-19 Safety Plan with staff. Care home has plan in place.
* Recommend to have Safety Plan for kitchen area on site for workers to view.

- Following COVID-19 control measures discussed:
- Staff wear face masks.
- Limiting number of staff inside kitchen.
- Maintaining 2m physical distancing where possible.
- Increase frequency of cleaning and disinfecting high touch surfaces.
- Pleaxiglass in place at server window.