INSPECTION REPORT Health Protection JPAK-ASRLXJ

PREMISES NAME Normanna Rest Home II Food Service		Tel: (604) 522-5812 Fax:
PREMISES ADDRESS 7725 4th St Burnaby, BC V3N 5B6		INSPECTION DATE November 2, 2017	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	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

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Observed large bowls and lids for hot holding units not properly cleaned and sanitized. Required operator to run it through the dishwashing cycle Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Observed one of the plastic pest-proof containers with broken lid. Corrective Action(s): Required to replace the lid to ensure that food is properly protected from contamination To be corrected by: Nov.16.2017 Violation Score: 3

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

Comments

-General sanitation of the kitchen and servery areas are in good condition -all hand washing stations are stocked with liquid soap,paper towel, hot and cold running water Temperatures: -Kitchen walk-in cooler at 1.5 C -Kitchen walk-in freezer at -19 C -Ostheim 4 C and -18 C for fridge and freezer respectively -Sorvest 4 C and -17 C for fridge and freezer respectively -Solheim 3 C and -19 C for fridge and freezer respectively -Nordheim 4 C and -19 C for fridge and freezer respectively -stand up hot holding unit at 67 C -all temperatures are checked twice daily with thermometers in each unit -Dishwasher in good working order; 77.8 C at plate level measured with thermometer -Sanitizing solution available on site; QUAT 200ppm; -No sign of pests noted at the time of inspection and monthly report kept and reviewed -Servery hot holding units were off at the time of inspection; as servery are used daily discussed the cleaning processes and maintenance as well as checking temperature of the food kept in the unit.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-ASRLXJ
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment