INSPECTION REPORT Health Protection JELR-BLNQVT

PREMISES NAME Concord Retirement Residence Food Service		Tel: (604) 531-6198 Fax: (604) 531-6192
PREMISES ADDRESS 15869 Pacific Ave White Rock, BC V4B 1S8		INSPECTION DATE February 10, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Holly Mackintosh		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 = 10

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Milk/yogurt cooler in main kitchen - air temperature went down to 4.8C. Food temperature was 5 - 6 C. Corrective Action(s): Adjust this cooler so it will maintain potentially hazardous foods at 4 C or colder. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser in main kitchen is empty. Corrective Action(s): Paper towels were provided during the inspection. Violation Score: 5

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

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

Comments

Food Safe - chef on site has a valid Food Safe certificate. Operator has copy of weekend chef's Food Safe certificate (valid until 2024). Food Safety plans - area available in office. Temperature records are being kept. Milk/yogurt cooler - see above. All other 3 coolers - air temperatures are below 4C/40F. Soup on stove - temperature is >74 C - good. ***Reviewed procedures for eggs. There is a liquid pasteurized egg product being used for some menu items. For hollandaise, the cook is pasteurizing egg yolks on site (142F for 3 minutes). Note that the required temperature is 145F for 3 minutes if eggs are not made to order and 145F for 15 seconds if they are made to order and for immediate consumption. Advise kitchen staff of required time/temperatures and add this to your food safety plan. Hand washing - there is a new touchless faucet in the kitchen which is designated for hand washing and will facilitate hand washing . Liquid soap is provided. See above regarding paper towels for drying hands. Quats sanitizer - is being dispensed at 200ppm. Change every 1-2 hours. Commercial dishwasher has a final chlorine sanitizing rinse (50ppm chlorine detected on the plate after cycle). Test strips are available.