INSPECTION REPORT Health Protection RLAM-BFXU4N

PREMISES NAME Normanna Rest Home II Food Service		Tel: (604) 522-5812 Fax:
PREMISES ADDRESS 7725 4th St Burnaby, BC V3N 5B6		INSPECTION DATE September 12, 2019	TIME SPENT 1 hour
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): 1) Meat slicer not in use, but stored with encrusted meat debris 2) Quat buckets measured 50ppm Corrective Action(s): 1) All food contact surfaces and equipment such as meat slicers need to be stored in a clean and sanitary manner. Rewash and sanitize meat slicer with 200ppm quats. 2) Manually mix quat buckets to maintain 200ppm quat. 200ppm quat buckets must always be available for sanitizing food contact surfaces at a minimum every 4 hours. Date to be corrected: today Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Standing moisture around kitchen and old bananas at the back for disposal are attracting fruit flies. Removing moisture sources is key to eliminating fruit flies Corrective Action(s): Discard old bananas and keep the floor as dry as possible. Date to be corrected: today Violation Score: 3

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

Comments

-Routine Inspection -Handwash stations contain hot water, liquid soap, and paper towel. Ensure all have garbage can nearby. -Walk in cooler measured 4C or less -Walk in freezer measured -18C -Hot holding stand up unit measured 60C in both compartments -Foods are covered and protected from contamination -Foods stored off the floor -Dishwasher measured above 71C at the plate level -Temperature logs available -Hair nets available and in stock at front of kitchen -Hot holding units for server not in use at time of inspection. Only during Lunch and Dinner times. -Note: purchase test strips that are not expired