INSPECTION REPORT Health Protection JELR-ASRR47

PREMISES NAME Peace Arch Hospital - Weatherby/Hogg Pavilion		Tel: (604) 535-4500 Fax: (604) 541-5846
PREMISES ADDRESS 15521 Russell Ave White Rock, BC V4B 2R4		INSPECTION DATE November 3, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floor on Weatherby 2 requires cleaning by hand sink. Paint is peeling on a small part of the wall by hand sink on Weatherby 2. The laminant covering on the side of the cabinet by hand sink on Hogg 2 is peeling. Corrective Action(s): All surfaces to be smooth, imprevious to moisture, and easy to clean. Clean floor by hand sink (at floor wall junction) on Weatherby 2. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Hogg 1 hand sink has cold water only. Weatherby 1 hand sink has cold water only. Weatherby 3 hand sink - no water. Staff use the double sink to wash hands which has hot and cold water - ok. Corrective Action(s): If the hand washing sinks on Hogg 1 and Weatherby 1 are to be used for hand washing (recommended as these sinks can be operated hands free), then they must be supplied with hot as well as cold water. In the meantime, instruct staff to wash hands at the double sink and use hot and cold running water and turn off water using a paper towel to keep hands clean. Violation Score: 3

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

Comments

Routine inspection for Extended Care: Extended care serveries - for lunch menu item some marinated (pre-cooked) chicken is being reheated prior to service on salad (ok) and some chicken is being left on top of the hot carts and is not fully re-heated (temperature 75 F). Follow your food safety plan which is to reheat. If the food temperature is not cold (below 4 C/40 F) and not fully reheated (74 C/ 165 F), then limit the time that food is in this danger zone (2 hours maximum or discard food). All floor servery hand sinks have liquid soap and paper towels, in dispensers. Disposable gloves are also available. All coolers are at 4 C /40 F or colder. Temperature records are being kept. For probe thermometers, ensure that the metal stem is sanitized prior taking food temperatures. Use either hot water (71 C for a few seconds), quats sanitizer (200ppm), or an isopropyl alcohol (70-90%) swab. Quats sanitizer 200ppm is available on all floors. Food reheating (soup) is to at least 74C. Extended care kitchen - walk in is at 4 C or colder. Commercial dishwasher temperature records are being kept for hot water sanitizer (daily check with temperature stick). Trays go through dishwasher as well as dishes and utensils.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-ASRR47
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