INSPECTION REPORT Health Protection DSEA-BEBQDY

PREMISES NAME Douglas College - Cafeteria #67851		Tel: (604) 527-5497 Fax:
PREMISES ADDRESS 700 Royal Ave New Westminster, BC V3M 5Z5		INSPECTION DATE July 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Issue Correction Order	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: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): half flat of eggs stored in metal insert on ice due to drawer coolers being broken. products measured 16C Corrective Action(s): do not store eggs in their cardboard cartons in metal inserts. moved eggs directly into inserts to keep products cold. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher unable to sanitize dishware at 71C at the dish surface (82C/180F on the gauge). Records indicate that the dishwasher has not been meeting minimum temperatures for washing AND rinsing Corrective Action(s): Repair the dishwasher immediately. as per violation 308, correction order issued for dishwasher repair. Ensure that all requirements of the correction order are adhered to. Violation Score: 15

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in the electrical panel/closet near white spot back area (area split with cafeteria) Corrective Action(s): remove the droppings and sanitize area using sanitizer solution. Ensure that hard to reach areas are cleaned and sanitized routinely to ensure that rodent droppings are removed and areas are sanitized. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 issues; -bus pan in the dishwashing area for tools found to be cracked and broken -high temperature dishwasher unable to sanitize dishware at appropriate temperature Corrective Action(s): correction order issued to repair the high temperature dishwasher. Do not use the dishwasher until it has been repaired and is capable of sanitizing dishware properly. Facility operation permitted on the following conditions; -catering orders with reusable dishware is not permitted; single use utensils only -dedicated dishwashing staff must start earlier in the day to accommodate manual warewashing (for 7am opening of the facility, 9am start) -all dishware is washed, rinsed, and sanitized in the 3 compartment sink using the manual warewashing method -dishwasher must be repaired and capable of high temperature dishwashing with 71C at the dish surface and 82C (180F) on the gauge Violation Score: 3

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Meat and dairy walk-in cooler (3C), vegetables and fruits walk-in cooler (3C), teppanyaki prep cooler (closed), grab and go cooler (3C), 2 door upright cooler (3C), and island style salad cooler (4C) measured < 4 degrees C =Walk-in freezer measured -17 degrees C, upright freezer at teppan station (-10C) =Soup hot holding (68C) and gravy hot holding (79C) measured > 60 degrees C =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS and available in spray bottles =Dedicated prep sink available for food preparation =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification equivalent verified to be within expiry date. =Permit posted in a conspicuous location,