INSPECTION REPORT Health Protection JMAA-B6CTB8

PREMISES NAME Newton Seniors Centre		Tel: (604) 501-5010 Fax:
PREMISES ADDRESS 13775 70th Ave Surrey, BC		INSPECTION DATE November 9, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Dairy creamers were kept out at room temperature since this morning. They were later transferred into the cooler unit. Corrective Action(s): Dairy creamers discarded at time of inspection. You must keep dairy creamers on ice at all times if displaying it out to the public. 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

Routine inspection conducted. Facility is generally well maintained and is well-lit. The following observations were made: 1. Temperatures - Front dessert cooler at 2C - Beverage cooler at 10C (only soft drinks present inside) - Sandwich cooler (bottom compartments) at 4C, top compartment at approximately 4-5C. Ensure that you keep the lid closed right after lunch rush to retain temperature - Stand-up glass door cooler next to sandwich cooler at 4C - Stand-up stainless steel freezer units in back room at -18C or below - Stand-up stainless steel cooler units at 4C - Stand-up kitchen cooler at 4C - Hot-held soup at 75C (Min: 60C) - Temperature logs maintained and up-to-date - Cooler units equipped with accurate thermometers *If you decide to time-control desserts on the front service counter, draft a proposal and send it to the EHO* 2. Hygiene and Sanitizing - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels - 200 ppm bleach solution available for use. Quats is no longer used as the dispenser cannot reliably output 200 ppm quats. However, the dispenser is still on premise. Remove the dispenser if you are not going to be using it - High-temperature dishwasher sanitizes at final rinse cycle of 79C at the plate (Min: 71C). Dishwasher log is maintained in a column next to the temperature logs - good - Utensils, cups, plates stored in sanitary condition; ventilation canopy is well maintained - Meat slicer in good sanitary condition - Flooring and all storage spaces generally in very good sanitary condition 3. Storage - Storage of food products is satisfactory. Reminder: *ensure that eggs are always stored below produce* - All products covered with food-grade containers - Food products stored at least 6" off the floor 4. Pest Control - No recent signs of visible pest activity at time of inspection 5. Administrative - Kitchen supervisor has FoodSafe 1 - Permit available and up-to-date

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B6CTB8
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 audited including ranch dips / sauces, cream of chicken soup did not contain any trans fat.
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