INSPECTION REPORT Health Protection AHEN-CQ6QTR

PREMISES NAME Guildford Seniors Village Food Service		Tel: (604) 582-0808 Fax: (604) 582-7011
PREMISES ADDRESS 14568 104A Ave Surrey, BC V3R 1R3		INSPECTION DATE March 22, 2023	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Nimeera Shamji		NEXT INSPECTION DATE March 23, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Food contact surfaces (e.g. service utensils) had not been sanitized as the high temperature dishwasher did not achieve the sanitizing standard. Dishwasher final rinse temperature at the plate level was below 71 degrees C (measured at approximately 60 degrees C) upon multiple runs. Corrective Action(s): Ensure to re-service the dishwasher so that it maintains a final rinse temperature of at least 71 degrees C at the plate level to achieve the sanitizing standard and destroy any potential pathogens; Correct today. Once the dishwasher is re-serviced to achieve the aforementioned sanitizing standard, ensure to rewash and sanitize all service utensils through it prior to reuse. . In the interim, ensure only single-service utensils are used and all preparation utensils are manually washed, rinsed, sanitized, and air dried; Effective immediately. Single-service utensils were available on-site in stock. Manager directed staff to serve lunch using single-service utensils during the inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher had a final rinse temperature consistently below 71 degrees C at the plate level during multiple runs (highest final rinse temperature measured was at 60 degrees C at the plate level). Corrective Action(s): Repair or re-service the dishwasher so that the final rinse temperature is at least 71 degrees C at the plate level to achieve the sanitizing standard; Correct today. . In the interim, ensure only single-service utensils are used and all preparation utensils are manually washed, rinsed, sanitized, and air dried; Effective immediately. Single-service utensils were available on-site in stock. Manager directed staff to serve lunch using single-service utensils during the inspection. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator currently does not hold valid FOODSAFE Level 1 or equivalent course training and she informed that she is in the process of renewing it. Corrective Action(s): Ensure to renew your FOODSAFE Level 1 or equiavlent course training. Operator showed that they are registered into a FOODSAFE Level 1 course and are in the process of renewing their training. Violation Score: 1

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

Comments

Routine inspection: Main Kitchen: -Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Walk-in-cooler was at or below 4 degrees C. Fan covers appeared clean. -Walk-in-freezer was at or below -18 degrees C. Fan covers appeared clean. -Refrigeration units were equipped with thermometers. -Refrigeration temperature records was being maintained. -Process is mainly cook and serve, with limited cooling. -One food menu item in a shallow container (previously cooked and cooled) in the walk-in-cooler was below 4 degrees C. -No hot-holding was occurring at the time of inspection. -Raw meat was stored on the lowest shelving unit in the walk-in-cooler separately from ready-to-eat food. -Dry goods were covered and stored off the floor. -No signs of pest activity were evident at the time of inspection. -Overhead sprayer near the dishwasher was operational. -3-compartment sink was supplied with hot and cold running water. Sink plugs were available. -200 ppm QUATS sanitizer was available from the dispenser at the 3-compartment sink and inside the sanitizer pails. -Double-compartment prep. sink was operational. -Ice machine and ventilation hoods were in a clean condition. -Lights were in shatterproof covers above the cooking equipment, in the walk-in-cooler, and walk-in-freezer. Two Serveries: -Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Both upright coolers were at or below 4 degrees C and were equipped with thermometers. -Temperature record log was being maintained. -No signs of pest activity were evident at the time of inspection. -200 ppm QUATS sanitizer is brought from the main kitchen to sanitize dining tables after each food service. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.