Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-BMSSQC
PREMISES NAME
Concord Retirement Residence Food Service		Tel: (604) 531-6198
Fax: (604) 531-6192
PREMISES ADDRESS
15869 Pacific Ave
White Rock, BC V4B 1S8		INSPECTION DATE
March 17, 2020		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Holly Mackintosh		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
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: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)
Code 205 noted on Routine inspection # NO NUMBER of Feb-10-2020
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Milk/yogurt cooler in main kitchen - air temperature went down to 4.8C. Food temperature was 5 - 6 C.
Correction: Adjust this cooler so it will maintain potentially hazardous foods at 4 C or colder.

Code 205 noted on Follow-Up inspection # JELR-BLNQVT of Feb-26-2020
Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation: Milk/yogurt cooler - air and food temperature is at 6 C.
Correction: Correct immediately - potentially hazardous foods are to be stored at 4 C or colder.
Comments

1.Sanitizing of food contact surfaces: Use your quats sanitizer at 200- 400 ppm as per the directions on the label (200ppm detected today). Sanitize food contact surfaces frequently.
2. For disinfection of other high touch surfaces and public areas (such as door handles, elevator buttons) a disinfectant is required (such as quats as per the label for disinfecting, domestic liquid bleach at 20 mL bleach per liter), or other disinfectant with a DIN number as per the label). Follow directions for safety and proper dilution for disinfection.
3. All staff to wash hands frequently (and after hands are contaminated) at designated hand sink with liquid soap and warm water for 20 seconds and dry with disposable paper towels. Hand sink - good. Hand sanitizer is also available at front entrance.
4. Staff, if ill, are staying at home - good.

Milk cooler 3-4 C - good.