INSPECTION REPORT Health Protection ABRR-BMKRRG

PREMISES NAME Amica White Rock - Food Service		Tel: (778) 545-8800 Fax:
PREMISES ADDRESS 15333 16th Ave Surrey, BC V4A 1R6		INSPECTION DATE March 10, 2020	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Mark Dobson		NEXT INSPECTION DATE March 13, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 73

Critical Hazards: Total Number: 4

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bacon, hot dog and blueberry coolie were measured at 38C, 39C and 43C internal food temperature. Food was storedon ice bacth for cooling and was in danger zone for more than 5 hours Corrective Action(s): - All above noted food was discarded. Cool hot food from 60C to 20C within 2 hours and from 20C to 4C within 4 hours in the cooler. You can reheat the cooled product once and after that discard the left over Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer solution was missing in servery at level 4 Corrective Action(s): - Fresh filled solution bottle measured at 200ppm quats solution Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher in main kitchen is not working properly. Dishes that were washed, rinsed sanitized were found to food debris left over after the final cycle Several batches were run and the issue was repeated. Pictures taken Corrective Action(s): - Maunally scrub all dishes before washing in dishwasher - Call the company for service. - Ensure and manually check that all dishes that are washed have no food debris left on them Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): - No hot water was available at the back handsink in main kitchen - Liquid soap and paper towel were missing in the two serveries (level 3 and level4) Corrective Action(s): - the hand sink in main kitchen was run for more than 5 min before hot water came in. Fix the sink so that hot water is readily available - Ensure that liquid soap and paper towel is available at all handsinks Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: - Bowls used to scoop food from bulk storage - Food in boxes stored in walk-in freezer on the floor - Container with prepared sandwiches left on top of garbage can Corrective Action(s): - Use scoops with handle and ensure that the handle does not come in contact with the food - Store all food items off the floor to prevent contamination - Donot store any food items above garbage can Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher in bar bistro area is not working properly, it was over flowing and all water was leaking on the floor Corrective Action(s): Repair the dishwasher to fix the leak adn ensure that the temperature during final rinse cycle is measured at greater than 72C Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Level 3 servery, a hole has been cut open below the counter, open to shelving unit Corrective Action(s): Finish the wall, seal off the hole to prevent any debris and contaminants from coming on storage shelve Violation Score: 1

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

Comments

Main Kitchen - Handsinks near cookline and three compartment sink are supplied with hot and cold running water, soap, paper towel and garbage receptacle. - All coolers - walk-in cooler, prep cooler are measured less than 4C. - Walk-in freezer measured at -20C - Sanitizer solution is measured at 200 quats concentration at three compartment sink and spray bottles. - High temperature dishwasher was measured at 73C at dish surface after final rinse temperature - Hot holding units are measured at greater than 60C - No evidence of pest activity is noted - Foodsafe level 1 is verified at the time of inspection Bar/Bistro Area - Handsink is adequately stocked. - Cooler temperature less than 4C. Servery (at main level) - Handsinks are adequately stocked. - Cooler temperature less than 4C. - Ice cream freezer less than -18C. - Dipper well available and in use. Severy level 4 (Memory Care) - Cooler is less than 4C - Freezer temperature satisfactory. - High temperature dishwasher is measured at 76C at the dish level during final rinse cycle. Servery level 3 (Assisted Living) - Cooler and freezer temperature are satisfactory. - Sanitizer in spray bottle is measured at 200ppm quats concentration. - High temperature dishwasher measured at 75C during final rinse at the dish level