INSPECTION REPORT Health Protection JCRH-B4HRP4

PREMISES NAME Fraserdale Short Stay Shelter		Tel: (604) 299-5253 Fax: (604) 299-5256
PREMISES ADDRESS 5938 Sprott St Burnaby, BC V5G 1V1		INSPECTION DATE September 11, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Pat England		NEXT INSPECTION DATE 5 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 7

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: - Small gap noted in dry storage room downstairs where garage door is located which could allow pest entry. Corrective Action(s): - Install weather strapping to block/seal gap to prevent pest entry. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): - Bleach sanitizer solution in spray bottle in kitchen not labelled - Bait station (for rodents) noted in downstairs storage area. Corrective Action(s): - Ensure chemicals are labelled so that all users of the kitchen know what the product is. [Corrected] - Remove bait station as it is not suitable for food storage or food preparation areas. It can be replaced with glue traps or catch traps. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: - Thermometer lacking in Frigidaire fridge (downstairs) Corrective Action(s): - Supply thermometer to Frigidaire fridge to monitor temperature. [Correction date: 1 week] Violation Score: 1

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

Comments

- General sanitation of kitchen and downstairs storage area satisfactory - Handsink supplied with liquid soap and paper towel - Cooler temperatures were acceptable (4C or colder) and freezers were maintaining product in a frozen state: -Upstairs fridge/freezer: 2C/-15C -Downstairs fridge/freezer: 2C/-13C -Downstairs upright freezer: -18C -Downstairs Frigidaire fridge: 4C *Cooler/freezer temperatures should be monitored and recorded daily - Noted food protected from contamination - wrapped/ covered and raw meat stored beneath ready to eat items. - Domestic dishwasher present. Sani cycle in use. - Bleach sanitizer solution present in spray bottle. Initially concentration was >>200ppm chlorine. Solution was diluted at the time of the inspection to 200ppm chlorine. Mixing ratio: 2 tsp bleach per litre of water - No signs of pest activity at the time of the inspection. Recommend putting dry goods kept in downstairs storage room in pest proof containers. - Staff on duty has completed Foodsafe level 1. Reminder to review staff certificates to ensure they are valid as they expire 5 years after being issued. For certificates issued prior to 29-Jul-2013, they expired 29-Jul-2018. See foodsafe.ca for information regarding the refresher course and recertification.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-B4HRP4
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: - Items checked for requirement #3: Kraft peanut butter, Highliner breaded pacific cod, Iced cinnamon buns.
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