INSPECTION REPORT Health Protection MUPN-BLYVE2

PREMISES NAME Nicola Lodge		Tel: (604) 777-9292 Fax: (604) 945-0059
PREMISES ADDRESS 2240 Hawkins St Port Coquitlam, BC V3B 0M2		INSPECTION DATE February 20, 2020	TIME SPENT 2 hours
OPERATOR (Person in Charge) Becky Marlatt		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 = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upright cooler in the main kitchen (across from main prep table) was at 50F at start of inspection. Multiple items in cooler were just made only a couple hours earlier (still warm to the touch) and took up approximately one third of the cooler. Warm items were removed from cooler and unit came down to less than 40F a short time later. Corrective Action(s): Do not store large numbers of warm items in this cooler as too many warm items can cause the temperature of this unit to warm. Use walk in cooler for majority of cooling as it has a significantly larger capacity to cool items quickly. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Biofilm build-up observed in all of the ice machine water reservoirs in all serveries. Corrective Action(s): Clean all servery ice machines water reservoirs (due: Feb 27, 2020) No regular schedule for cleaning these, they should be cleaned approx. every month (or more often if needed). Create a cleaning schedule/routine for these. Violation Score: 9

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

Comments

Note: Inspection done of main kitchen and all 9 serveries Other observations: √ Coolers ≤4°C, Freezers ≤ -18°C, Hot holding ≥60°C √ Food up off floor ≥6”, ready to eat foods stored above raw foods √ Hand wash stations fully stocked √ Quats sanitizer available at 200ppm √ High temperature dishwasher sanitizing at ≥71°C √ General sanitation and maintenance is very good √ No signs of pest infestation noted √ Thermometers present √ Temperature logs maintained √ Staff with FoodSafe present √ No concerns with staff hygiene or food handling noted during inspection