INSPECTION REPORT Health Protection TCHN-CEBTYY

PREMISES NAME Amenida Seniors Community		Tel: (604) 597-9333 Fax:
PREMISES ADDRESS 13855 68th Ave Surrey, BC V3W 2G9		INSPECTION DATE May 11, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Teena Love		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 202 noted on Routine inspection # TCHN-CE5SXM of May-05-2022 Food not processed in a manner that makes it safe to eat [s. 14(1)] Observation: 1. Kimchi logs from May 1 - 4 state pH of products measured between 5.4-5.8. This is in contravention of the food safety plans, pH 4.2 - 4.5. 2. Head Chef and Resident Manager are unable to locate pH meter Correction: Kimchi is not to be served to residents and must be handled as per food safety plans. Discontinue kimchi production until pH meter is available to ensure food safety plan is followed. Revise pH logs to identify: - kimchi batch - time that has passed since fermentation has started (e.g. start, 24 hours, 48 hours, etc.) Correct by: May 9, 2022 Notify district inspector when you will be continuing production of Kimchi

Comments

Follow-up inspection conducted in response to report #TCHN-CE5SXM Previous batch of kimchi discarded as per food safety plan. Revised kimchi food safety plan received during inspection. Product labelling: Kimchi containers in kimchi cooler labelled with date only; this is not too useful if multiple batches are made. Label should include: Product name, Batch # (if more than 1 batch is made that day) Date pH meter: Present at time of inspection Refer to manufacturer instructions on pH meter calibration method and frequency. Please determine and inform your district inspector. pH logs: developed, but disorganized. Recommended to use the following for each kimchi product (Kimchi, Kimchi Water, Kimchi Daikon): Kimchi Batch + Date of production pH after 24 hours initial pH after 48 hours initial kimchi A (May 11, 2022) 4.6 TC 4.3 TC Kimchi production can be resumed at kitchen.