INSPECTION REPORT Health Protection DSEA-B4WULL

PREMISES NAME Douglas College - Cafeteria #67851		Tel: (604) 527-5497 Fax:
PREMISES ADDRESS 700 Royal Ave New Westminster, BC V3M 5Z5		INSPECTION DATE September 24, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich station prep cooler found to be maintaining contents >4 degrees C Corrective Action(s): All potentially hazardous contents discarded. do not use this cooler until it has been repaired and is capable of maintaining contents <4C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food splatter observed on shelves around the self serve coffee station, baking area, and steam table station. Mold growth and pooling water found under shelves in the meat and dairy walk-in cooler. Undercounter cooler door handles and door seals found to have food and debris build up. Underneath grill at teppanyaki station found to have grease and debris build up. Corrective Action(s): Clean the above noted areas, increase frequency and scope of routine cleaning. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Steel gas line at teppanyaki grill does not allow for pulling back equipment from the wall for cleaning. Corrective Action(s): Replace steel gas line at the teppanyaki station grill with a flexible gas hose to allow for pulling back of equipment for cleaning. due: 2 months Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep cooler at sandwich station maintaining ambient temperature at 13C Corrective Action(s): All potentially hazardous contents discarded. Repair the cooler and ensure that cooler temperature is monitored twice daily Violation Score: 3

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Meat and dairy walk-in cooler (3C), vegetables and fruits walk-in cooler (1C), teppanyaki prep cooler (4C), grab and go cooler (2C), 2 door upright cooler (3C), and island style salad cooler (2C) measured < 4 degrees C =Walk-in freezer measured -20 degrees C =Soup hot holding (78C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 81.2 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS and available in spray bottles =Dedicated prep sink available for food preparation =No evidence of pest activity noted at the time of inspection =Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification equivalent verified to be within expiry date. =Permit posted in a conspicuous location organize the walk-in coolers, freezer, and dry storage. food products must be stored off of the floor minimum 6 inches. all raw meats and shell eggs must be stored below fruits, vegetables, and ready to eat products. Ensure that all work stations are stocked with QUATS sanitizer at adequate concentration

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: DSEA-B4WULL
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: 0.25 hour Specific comments:
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