INSPECTION REPORT Health Protection JMAA-BE8SHE

PREMISES NAME Amenida Seniors Community		Tel: (604) 597-9333 Fax:
PREMISES ADDRESS 13855 68th Ave Surrey, BC V3W 2G9		INSPECTION DATE July 19, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Teena Love		NEXT INSPECTION DATE July 28, 2019
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 = 6

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): Evidence of kimchi potentially being made on site, but there is no indication of kimchi in the food safety plan. Corrective Action(s): Cease production of any kimchi on-site. Kimchi must be purchased from an approved source. If it is being produced on-site, you must have an approved food safety plan in place. Correct by: Today and ongoing Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the corner of the general storage room and along the walls, as well as the bottom shelf of the wooden cabinet. Additional droppings located inside the janitorial room in the corner. Corrective Action(s): Remove droppings with 1 part bleach, 9 parts water solution. Saturate for 15 minutes and ensure that personal protective equipment (PPE) is used to wipe up the droppings. Droppings to be placed inside double-bagged garbage container and disposed of in municipal garbage. Collaborate with your professional pest control company on increased monitoring and assessment of any potential entraceways. Date to be corrected by: July 26, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is generally well maintained. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Walk-in cooler at 3C - Walk-in freezer at -15C - Servery refrigerator at 1C - No hot-holding was conducted at time of inspection - Temperature logs present and up-to-date. Cooking temperatures are not being properly recorded - you must use a probe thermometer to record the internal food temperature of cooked items such as potatoes and chicken. 2. Hygiene and Sanitizing - Quaternary ammonium compound (QUATS) spray bottles present at 200 ppm. Sanitizing pails no longer have soap mixed with sanitizer - good - QUATS and chlorine tes strips available. Sanitizer and dishwasher logs for July 2019 are generally up-to-date - ensure that these are filled out DAILY - Hand wash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels in the front of the kitchen and staff washrooms - Low-temperature dishwasher releases 50 ppm chlorine residual at the plate at final rinse cycle - Utensils generally maintained in good sanitary condition inside drawers. Knives are clean and placed inside cabinets - Ventilation canopy well maintained - New food service manager instructed to ensure that the can opener is regularly run through the dishwasher (e.g. every 4 hours) - Tray underneath coffee dispenser is in satisfactory sanitary condition 3. Storage - Raw products are separated from cooked / ready-to-eat products. Vegetables and cooked items are stored on separate shelving (or above) raw meats - As discussed in previous inspection, there are fewer knives placed inside the knife holder now - good - All food products are elevated at least 6" off the floor - Food products are covered with a food-grade lids and food bins - Shelves in dry storage area are now fully mounted on wheels. Ensure that you move them out routinely for sweeping underneath - Janitorial room is the designated space for all chemical storage 4. Pest Control - Professional pest control company continues to conduct monthly audits - Labelled mechanical traps did not contain any rodents at time of inspection - Please send most recent pest control report to the Environmental Health Officer 5. Administrative - Permit posted and up-to-date - Food service manager has FoodSafe 1 and 2