INSPECTION REPORT Health Protection JCHW-B8FRFM

PREMISES NAME CareLife Fleetwood - Food Service		Tel: (604) 598-7200 Fax:
PREMISES ADDRESS 8265 159th St Surrey, BC V4N 5T5		INSPECTION DATE January 15, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Lisa Cheng		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Vegetable slicer was found to have dried food debris 2) Quats sanitizing solution in the Spruce serving kitchen had no detectable sanitizer. Corrective Action(s): 1) Ensure slicer is properly cleaned and sanitized after each use. Equipment may require additional presoaking to remove built-on debris. Slicer was soaked for cleaning and sanitizing at the time of inspection. 2) Quats sanitizing solution must be maintained at 200ppm to proper sanitize food contact surfaces. Sanitizer bottle was emptied and refilled at the time of 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

-Facility consists of one main kitchen and nine serving kitchens (Maple, Pine, and Spruce were inspected). Food is prepared in the main kitchen and delivered to the serving kitchens for serving. Main Kitchen: -Both walk-in coolers were at 4C. -Walk-in freezer was at -18C. -Upright freezer has been purchased, but is currently not in use. -Temperatures are checked and recorded daily (generally three times a day - dinner temperature check has been missed on a few occasions). -Hot holding units were greater than 60C. -Hot potentially hazardous foods are cooled to 4C or less within 6 hours. Records are maintained and corrective actions are documented. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). Dishwasher temperatures are recorded daily using a maximum temperature thermometer - a few days have been missed. -Pot washer rinse water was at 74C. -Quats sanitizer dispenser was tested at 200ppm. -Quats sanitizer spray bottles were tested at 200ppm and properly labelled. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Canned food items were found to be in good condition. Dented cans have been removed from the kitchen area. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. Raw meats stored separately and below ready-to-eat foods. -General sanitation satisfactory at the time of inspection. -Shelving units were found to be clean and sanitary. -Facility is serviced by professional pest control every two weeks. No signs of pests noted in the kitchen at the time of inspection. Serving Kitchens: -Refrigeration units were all at or below 4C. Cooler units equipped with accurate thermometers inside the cooler unit. -Hot holding units were turned on in preparation for delivery of foods. Water temperature of hot holding units were greater than 60C -Handwash stations equipped with warm water, liquid hand soap, and single use paper towels. -Temperature records have been missed on a few days and corrective actions are not recorded when temperatures exceed critical limits (4C). General: -FoodSafe Level 1 requirement met - certificate valid until October 10, 2022. -Please contact the inspector if you have any questions or concerns

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-B8FRFM
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: 0.08 hour Specific comments: Margarine had 0.1g trans fat / 8g total fat = less than 2% trans fat. Oil is trans fat free. Other food items met the trans fat requirements.
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