INSPECTION REPORT Health Protection CPAK-ATLQ72

PREMISES NAME Clover Heights Retirement Home		Tel: (604) 372-3226 Fax: (604) 372-3226
PREMISES ADDRESS 6209 184th St Surrey, BC V3S 8B1		INSPECTION DATE November 30, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maria Rosario de Vera Martinez		NEXT INSPECTION DATE December 01, 2017
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: No sanitizer available for use in kitchen. QUAT dispenser available in utility room changed to Turquoise - which is also a QUAT based disinfectant, but must be rinsed with potable water before use. All food prep surfaces to be sanitized using 100-200ppm chlorine prior to preparing for lunch. Corrective Action(s): This is a repeated violation. Correction Order issued at this time. Either prepare 100-200ppm chlorine (i.e. 1/2 tsp of bleach per 1L of water) in a labelled spray bottle and have it available in kitchen, or change the QUAT type, so that it could be used for food contact surfaces without the rinsing step before use. Either way, a sanitizer spray bottle MUST be available for use in kitchen. Violation Score: 15 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): No paper towels available for handwash station. Liquid soap dispenser must be refilled. Corrective Action(s): Ensure the handwash station is adequately supplied with liquid soap, paper towels and hot/cold running water at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Inside fridge units require better organization and cleaning. Kitchen in general require better cleaning. Corrective Action(s): Ensure to clean the inside the fridge units as well as counter spaces. Clean hard to reach areas on a more regular basis. Violation Score: 3

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

Comments

Routine inspection conducted: -Refrigeration temperatures satisfactory. -Temperature monitoring system in place. -Front coffee station satisfactory. -General food storage practice satisfactory. -General maintenance and sanitation satisfactory, but sanitation level could be improved as mentioned above. -No evidence of pest activity observed. Correction Order issued at this time. Failure to comply with this order will result in issuance of violation tickets- 1. for violation and 2. for not complying with Order. Ensure all prep surfaces are sanitized before initiating any food prep in the morning, and every 2 hours and after each possible contamination during operation. Sanitizer solution MUST BE AVAILABLE IN KITCHEN at all times. Follow-up inspection will be conducted tomorrow to discuss, as operator is not on site at this time. Please contact the health inspector for any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: CPAK-ATLQ72
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: All audited food items at this time met legislative requirement.
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