INSPECTION REPORT Health Protection JELR-BJART4

PREMISES NAME Peace Arch Hospital - Food & Nutrition Services		Tel: (604) 535-4500 Fax:
PREMISES ADDRESS 15521 Russell Ave White Rock, BC V4B 2R4		INSPECTION DATE November 26, 2019	TIME SPENT 2.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
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 Yes 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: Some food and debris is accumulating under equipment and shelves in the dry storage and sandwich prep rooms. Corrective Action(s): Improve cleaning of the floor under equipment and along the floor wall junction. Add this to your cleaning schedule. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Commercial dishwasher is working properly to wash and sanitize dishes, however it is leaking water. Maintenance person is on site and is trying to fix the dishwasher. Part is on order. Corrective Action(s): Repair dishwasher so that there are no water leaks. Check that there are no water leaks from automatic detergent dispenser as well. Clipboard is to be impervious to moisture. Violation Score: 3

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

Comments

Food Safe expires after 5 years. Supervisor advises that all staff have valid (updated) Food Safe certificates. Food Safety Plan - reviewed corrective actions. Document corrective actions if cold holding is not being met. Staff advise that food is plated, stored in cart, and served within 2 hours. Note that retherm/cold holding carts are to have water in units to help with temperature checks. Reviewed procedures with supervisor. Sanitation plan - see above regarding increasing frequency for cleaning floor in hard to reach areas. Walk in coolers and 2 door upright cooler (sandwich prep area) today in main kitchen are all at 4 C or colder. Temperature records are available. Hand washing stations have hot/cold water, liquid soap, and paper towels in dispensers. Non-latex gloves are also available. Staff wear hair restraint, aprons are available. Walk in freezers (basement level and main floor level) are both at -18C or colder. Temperature records are available. Quats sanitizer in labelled spray bottle - 200ppm. Pot cleaning sinks - wash, rinse, sanitize (200ppm quats detected), and air dry method is being used. Commerical dishwasher has a hot water sanitizing rinse (71 C+ measured inside of the machine and 82 C (180 F+) measured on the gauge - good. See above regarding the dishwasher and water leaks.