INSPECTION REPORT Health Protection LQUN-CSJSEA

PREMISES NAME Blue Mountain Produce - Food Service		Tel: (604) 931-7111 Fax:
PREMISES ADDRESS B - 1041 Ridgeway Ave Coquitlam, BC V3J 1S6		INSPECTION DATE June 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daniel Kwan		NEXT INSPECTION DATE 12 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 = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser, in the food processing area, is empty. Staff are unable to properly wash and dry their hands prior to food handling. Staff explained that they use the paper towels dispenser in the staff washroom. Stop this practice, as staff will must touch a door handle to enter the washroom which will contaminate their clean hands. Corrective Action(s): Immediately fill the empty paper towel dispenser and ensure it is kept full at all times. During the inspection, staff filled the dispenser. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The interior walls and ceiling of the walk-in-cooler have mould and dust accumulated on it. Dust and mould could fall or touch food, and contaminate it. Corrective Action(s): Immediately wash and sanitize (with bleach) the interior walls and ceilings of the walk-in-cooler to remove the dust and mould. This shall be done at least quarterly, to prevent the accumlation of dust and mould. **Correction date: July 1/23** Violation Score: 3

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

Comments

A routine inspection was completed, the following observations were made: - Coolers 4C or colder; freezers below -18C; and thermometers present. - Hand sink stocked with liquid soap, paper towels and running hot and cold water. - 3-comp sink present for dishwashing. Bleach present for sanitizing. - All food processing is done in the morning and dishwashing done mid-afternoon, after food preparation. There are minimal dishes due to the type and volume of food being prepared (cutting boards, knives, spoons, and bowls). - Foods being prepared are: assorted salads (potato salad, bean salad); salsa; dips; fruit salad; and veggie & dip. - Repackaging of dry goods done too. Correct labelling being placed on these repackaged food items. - General sanitation level is good. The walk-in-cooler floor is swept and mopped every second day. - No signs of pests. A pest monitoring program is in place (catch-all-traps present). - FoodSafe certified staff present (D. Kwan). Certificate expires 2024. - All foods stored in food grade containers; covered; labeled; and stored 6" off the floor on pallets or racks. - No expired foods in use. FIFO rules being followed.