INSPECTION REPORT Health Protection BWOI-BLBQZS

PREMISES NAME Maple Ridge Seniors Village (Main Kitchen)		Tel: (604) 466-3053 Fax: (604) 476-4300
PREMISES ADDRESS 22141 119th Ave Maple Ridge, BC V2X 2Y7		INSPECTION DATE January 30, 2020	TIME SPENT 0.8 hours
OPERATOR (Person in Charge) Andrew Ebbers		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 Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 27

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Knife rack requires cleaning. 2 knives observed jammed inbetween shelving and knife rack where there was a visible build up of food debris. Corrective Action(s): Ensure staff are aware that knives are to be stored inside the slots of the knife holder. Knife holder must be cleaned and sanitized regularly. Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor shelving in dry food storage area's requires cleaning due to food spillage. Flooring under kitchen equipment requires cleaning Underside of shelving directly above food preparation surfaces requires cleaning Grease diffusers in exhaust canopy require cleaning. Corrective Action(s): Underside of shelving must be cleaned daily Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: More illumination required inside the walk in cooler. Corrective Action(s): Install an LED of at least 100W equivalent or install additional lighting. Violation Score: 3

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

Comments

Dishwasher at 77c (Soap dispensed into wash cycle) All cold holding equipment cold holding at <4c Meat slicer clean Temperature logs being maintaned