INSPECTION REPORT Health Protection CPAK-ANXRUD

PREMISES NAME Clover Heights Retirement Home		Tel: (604) 372-3226 Fax: (604) 372-3226
PREMISES ADDRESS 6209 184th St Surrey, BC V3S 8B1		INSPECTION DATE July 4, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Maria Rosario de Vera Martinez		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer available in kitchen. 200ppm QUAT available in the utility room. Corrective Action(s): This has been discussed already during previous inspections. Ensure to have a sanitizer spray bottle available in kitchen and use it before/during operation not only at the end of the day. 200ppm QUAT or 100-200ppm chlorine (1/2 tsp of bleach per 1L of water) can be used. Failure to comply in future will automatically result in issuance of Correction Order. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No liquid soap in the dispenser. Temporary liquid pump soap to be placed at the station. Corrective Action(s): Ensure to refill the dispenser. Violation Score: 5

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

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

Comments

Routine inspection conducted: -Refrigeration temperatures satisfactory. -Temperature monitoring system in place. -Front coffee station satisfactory. -General food storage practice satisfactory. -General maintenance and sanitation satisfactory. -No evidence of pest activity observed. NOTE: Domestic dishwasher replaced to a new model (Bosch). Each cycle ~ 2.5 hours. Ensure all prep surfaces are sanitized before initiating any food prep in the morning, and every 2 hours and after each possible contamination during operation. Have the solution AVAILABLE in kitchen at all times. Please contact the health inspector for any questions or concerns. Inspection report to be mailed to the site address.