INSPECTION REPORT Health Protection LQUN-ANTUAN

PREMISES NAME Mayfair Terrace Retirement Residence		Tel: (604) 552-5552 Fax:
PREMISES ADDRESS 2267 Kelly Ave Port Coquitlam, BC V3C 6N4		INSPECTION DATE June 30, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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] No Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation (CORRECTED DURING INSPECTION): Temperatures for the cook, cool, and reheating steps were not being recorded. This needs to be done to prevent growth of pathogens. Corrective Action(s): Adjust the HACCP/FoodSafety Plans so proper recording methods are utilized to ensure the cooking, cooling and reheating temperatures are recorded by staff. Retrain staff on the changes to these processes. During the inspection, the manager made changes to the recording sheet and will be retraining all staff on it. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The plastic lids on the dry goods containers for baking ingredients (flour, sugar, etc.) were cracked, and found cracked & damaged plastic food containers & utensils in use. This is unsafe and unsanitary as pieces of plastic could fall in food and the damaged items can't be cleaned properly (food accumulates in the cracks). Corrective Action(s): Discard all damaged, chipped, and cracked food container, lid and utensils. Purchase new ones and ensure to conduct regular inspections of such items to remove the damaged ones. During the inspection, the manager removed the damaged food containers and utensils from use. **Correction date: Sept. 1/17** Violation Score: 3

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

Comments

A routine inspection was conducted: - Coolers were 4C or colder; freezers were -18C or colder; hot holding temperatures were above 60C; thermometers present; and temperatures recorded daily. - High temperature dishwasher had a rinse cycle temperature of 80C at the plate's surface as per max/min thermometer. - Quats sanitizer in spray bottles and cloth buckets was 200ppm. Ensure the Quats solution in cloth buckets are changed every 2 hours, and Quats in spray bottles are changed every morning. This will ensure the strength/concentration remains at 200ppm at all times. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - Food stored properly. Foods stored in food grade containers; covered; labeled; date coded; stored in groups w/ raw proteins on lowest shelves or on their own shelving unit; and 6" off the floor. Ensure assigned "expiration dates" are developed for foods (salad dressing, desserts, open cartons/bottles/jars of food). All staff shall know what these dates are (1 day, 3 days, 7 days, etc.), and they shall be in the HACCP plans for easy access and look-up. - General sanitation is satisfactory. Minimal food debris found under and around legs of tables and equipment, and along the back walls under tables and equipment. A detailed cleaning of these areas require to be done routinely to remove the debris. - No signs of pests found. A monthly contract with a professionally pest control company present. - FoodSafe certified staff present. - No expired foods in use. FIFO rules followed. - Staff handle foods with utensils, and observed staff washing hands frequently. - Table linens changed after each meal service and laundered each day with the kitchen cloths, using on-site laundry facilities.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LQUN-ANTUAN
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: 0.17 hour Specific comments: All in order.
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