Fraser Health Authority



INSPECTION REPORT
Health Protection
JPAK-AVYPLJ
PREMISES NAME
New Westminster Century House		Tel: (604) 519-1063
Fax:
PREMISES ADDRESS
620 8th St
New Westminster, BC V3M 3S2		INSPECTION DATE
February 14, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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

General sanitation is satisfactory
All coolers at 4 C or lower
All freezers at -18 C or lower
High temperature dishwasher in good working condition; 71.9 C after final rinse cycle (measured with probe thermometer)
Hand washing sink stocked with liquid soap and paper towel
Hot and cold running water available at all sinks
Bleach sanitizer available on site and in use at 200 ppm
No sign of pests noted at the time of inspection
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JPAK-AVYPLJ
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: 0.15 hour
Specific comments:
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