Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-CLQ455
PREMISES NAME
The Waterford - Food Service		Tel: (604) 943-5954
Fax:
PREMISES ADDRESS
1345 56th St
Delta, BC V4L 2P9		INSPECTION DATE
December 1, 2022		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Sanitizer in spray bottle used by servers - concentration measured at 0ppm. This is a cleaner /sanitizer chemical and is being dispensed automatically at 0ppm. As per label, the required concentration for this chemical is 272 - 700ppm using correct test strip.
Corrective Action(s): Corrected during inspection: Chemical bottle changed during inspection and the correct concentration was dispensed as measured with test strip appropriate for the chemical. Obtain test strips and keep daily concentration records. Label spray bottle to accurately show contents (label is worn).
Violation Score: 15

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 of main kitchen.
- Coolers (3 + walk in cooler) - temperatures are at 4C/ 40F or colder - good.
- Food is kept in cooler until ready to plate/serve and then is kept on ice during plating and served within 2 hours.
- Hot holding (soups) - >60C/ 140F - good.
- Soup is brought to 74C/ 165 F on stove and then placed in hot holding unit - good.
- Freezer storage - satisfactory (<-18C).
- Thawing - food is defrosted in cooler at 4C or colder.
- Quick cooling of hot foods - not reviewed today.
- Food Safe Level 1 certification - Manager on site today has Food Safe certification. Note certificates expire after 5 years / renew prior to expiry.
- Food Safety Plan - temperature records are being kept.
- Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers.
- Non-latex disposable gloves are also available.
- Food contact surfaces/Sanitizer - see above.
- Commercial dishwasher has a 60C/140F wash water temp (measured inside of machine and at gauge) and a final chlorine sanitizing rinse (100ppm chlorine detected using test strip) - good.
- Backsplash area around the 2 compartment sink in dishwashing area has been sealed.
- Cleaning - ok. Reminder to add cleaning along floor /wall coving to your cleaning schedule.
- Sanitation plan - provide test strips for your cleaner /sanitizer. Keep records of concentration.
- Organic waste storage and pests - reviewed procedures and pest control for insect pests.
- Pest control - Licenced pest control contract in place, including regular checks and monitoring for pests.
Other areas:
Bistro - Note that the Bistro kitchen is used by residents but food can be supplied by Food Service. Hand washing sink and fridge available in bistro.
***Provide a thermometer for the small bar fridge in the Bistro (currently very little food stored in this cooler and temperature is ok).
***Clean floor between bar cooler and cupboards and monitor for pests.
Bar - Small bar area has a hand washing sink and glassware is washed in main kitchen dishwasher.
Inspection carried out with Manager, Culinary Services. Signature not required. Copy of report to be emailed.