INSPECTION REPORT Health Protection VTUR-B62SJC

PREMISES NAME Firth Residence		Tel: (604) 520-1166 Fax:
PREMISES ADDRESS 31399 Livingstone Ave Abbotsford, BC V2T 4T2		INSPECTION DATE October 30, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Shawn Bayes		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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: * Some food product in coolers were found uncovered and some dry storage products (opened bags) not in pest proof containers. Food must be covered and dry storage foods in opened bags to be in pest proof containers to protect food from potential contamination Corrective Action(s): * Ensure ALL food covered/dated in storage areas and open dry storage product in pest proof containers(off floors) to protect them from contamination Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: * Cabinetry showing deterioration and requires upgrade/repairs for proper working order Corrective Action(s): * Ensure all cabinetry in proper working order and free of deterioration Violation Score: 9

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter internally; ensure daily monitoring and documentation taken * Cold-holding units were 4'C/40'F or colder * Freezers were -18'C or colder; Note: freezer to be moved back into kitchen area which is the approved food equipment location * Menu still same; Note: any changes require approval * Hand washing station had liquid soap and paper towels * Note: Staff handling food to be food safe level 1 trained; update every 5 years * Sanitizer was not set up as kitchen was not being used at time of inspection; ensure sanitizer available and ready to use while food handling occurring * Note: ensure dry storage product in proper pest proof containers * Note: ensure all food covered in storage