INSPECTION REPORT Health Protection MLUO-CVNPET

PREMISES NAME Maplewood House Food Service		Tel: (604) 853-5585 Fax: (604) 853-5590
PREMISES ADDRESS 1919 Jackson St Abbotsford, BC V2S 2Z8		INSPECTION DATE September 14, 2023	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Hilde Wiebe		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Administrative: Health permit valid and posted in conspicuous manner. Documents (temp logs) available and kept up to date. Kitchen staff - valid Food Safe I certification Facility: hand sinks operational, accessible and properly stocked with liquid soap and paper towels chemicals stored away from food storage / prep areas no signs of pests noted; pest control in monitoring available garbage storage areas and area around dumpster in sanitary condition Temperature Control/Food Storage: walk-in cooler at 0-1 deg C (ambient temp) walk-in freezer at -19 to -21 deg C (ambient temp) hot holding unit preheating at 68-70 deg C other coolers at 4 deg C (ambient) cooked RTE foods stored above raw foods refrigerated foods properly covered and labeled thermometers available and conspicuous food and food-related items stored off the floor Maintenance/ Cleaning/ Sanitizing hot/ cold and running water available proper maintenance of and use of equipment wiping cloths stored in sanitizing solution sanitizer used Quats - measured at 200 ppm; chemical test strip available mechanical dishwasher high temp final rinse @ 73.8 deg C (plate) Staff hygiene kitchen staff - clean outer clothing, hair nets and no jewelry aware of hand washing procedures General sanitation of kitchen/dining areas satisfactory Note: Bistro and Shamrock dining - fridge coolers at 3-4 deg C (minimal PHFs stored in these fridges) Ensure sanitizing solution available for wiping counter tops in these areas.