INSPECTION REPORT Health Protection GNAH-CLQT7U

PREMISES NAME Langley Senior Resource Society		Tel: (604) 530-3020 Fax: (604) 532-1320
PREMISES ADDRESS 20605 51B Ave Langley, BC V3A 9H1		INSPECTION DATE December 2, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shon De Vet		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Limited number of mice droppings observed in dry storage on the floor and also behind the flour bins in the kitchen. Possible entry point for mice is a hole on the wall where pipes are located. Pest management company has been hired and live traps observed through out the facility. Corrective Action(s): Following actions are required: 1- Clean and sanitize places where mice droppings are obviuos. Use 1000 ppm bleach-water solution (1 spoon household bleach in one litre of water) to sanitize affected areas. Ensure to use PPE to do cleaning and sanitizing. 2- Plug holes and other possible pest entries. Steel wool can be used to fiil holes. 3- Monitor the facility for possible reduction or increase of pest activity and take action accordingly. 4- Minimize food debris left under equipment by conducting regular and extra cleanings. 5- Ask you pest control company for sticky traps or other types where applicable Date to be coorected by: Immediately Violation Score: 9

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

Comments

Routine inspection General Comments: - Hand washing stations are fully supplied, soap and paper towels available. - Food in Walk-in cooler measured at 4 degree C or colder. All cooked food covered and organized. Thermometer available. - Food in walk-in freezer measured at or below -18 degree C. Thermometer noted. - Upright fridges measured at 4C or colder. Upright freezers measured at -18C or colder. Thermometers noted in the units. - Hot holding unit measured at 60 degree C or hotter. - High-temp dishwasher registered at 76C (minimum required temp is 71C) on the dish surface during final rinse. Dish washing flow discussed. Good separation of clean and dirty dishes observed. - Quat sanitizer 200-400 ppm available in spray bottles and in sani-buckets. Good separation between clean and dirty cloths observed. - Staff are food safe trained. Dry storage observed to be clean and well organized. Adequate lighting noted. - Good cooling practices for cooked food noted during inspection.