INSPECTION REPORT Health Protection 241419

PREMISES NAME Hilton Villa Care Centre Partnership		Tel: (604) 588-3424 Fax: (604) 588-3433
PREMISES ADDRESS 13525 Hilton Rd Surrey, BC V3R 5J3		INSPECTION DATE August 21, 2017	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Jan Taylor		NEXT INSPECTION DATE August 22, 2017
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: Moderate (16-29) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Minced meats and egg salads were at 8-9C at time of inspection. The ambient temperature of the walk-in cooler was 9C. Corrective action: Immediately place all foods that contain meat or dairy / eggs on ice. The walk-in cooler needs to be repaired before end-of-day and maintain a temperature of 4C / 40F or less to prevent rapid growth of bacteria in food Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Low-temp dishwasher had 0 ppm chlorine residual at the plate on final rinse. Corrective action: Rewash all utensils and cooking equipment using 2-compartment sink method. A technician was called to repair the dishwasher at time of inspection - the final rinse chlorine residual was re-measured at 100 ppm. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: There were multiple instances of equipment not in good working order: (1) Dishwasher was unable to dispense chlorine at the beginning of the inspection. (2) Walk-in cooler remained at 9C throughout inspection, even when doors were closed. The following corrective actions were noted: (1) The dishwasher was repaired at time of inspection. (2) Technician was called and will arrive this afternoon for fixing the cooler. All potentially hazardous foods must be put on ice or placed in severy refrigerators until walk-in cooler is fixed and re-inspected. Dishwashers and coolers must be working at all times to prevent bacterial growth that could cause foodborne illness. Date to be Corrected by: Today (4pm) Corrective Action(s):

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

Comments

- All chafing dishes and hot-holding units at 60C or more. - Walk-in freezer at -18C - Quats sanitizer available in spray bottle at 200 ppm - General sanitation of kitchen is excellent - Raw foods stored on separate shelf and below ready-to-eat foods. - Temperature logs are routinely maintained - temperatures are checked twice a day - Dry-storage area is sanitary. All foods are stored at least 6" off the floor - Handwash station equipped with liquid soap, hot / cold running water, and paper towels. - All staff in kitchen has FOODSAFE 1 - Hairnets in use at all times - No visible signs of recent pest activity at time of inspection. Mechanical traps contained no rodents or pests upon inspection. Serveries: - Total of 4 serveries in facility - High temp dishwashers reached 71C or greater at the plate (final rinse). - All fridges were at 4C or cooler - Serveries were kept in sanitary condition.