INSPECTION REPORT Health Protection JMAA-BC5UE9

PREMISES NAME Newton Seniors Centre		Tel: (604) 501-5010 Fax:
PREMISES ADDRESS 13775 70th Ave Surrey, BC V3W 0E1		INSPECTION DATE May 13, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 20, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): The following items were above 4C at time of inspection: 1. Stand-up cooler next to prep cooler - Creme brulee, dessert pies, creamers at 7C 2. Stainless steel stand-up cooler at back wall - Shredded vegetables, pesto sauce, ranch, coleslaw dressing, cut carrots ranged in temperature between 7C and 9C Corrective Action(s): 1. Creamers, which were recently added to the kitchen stand-up cooler, were placed back into another cooler maintaining 4C. Dessert pies taken out this morning were also placed back into the cooler. 2. Shredded vegetables, pesto sauce, ranch, coleslaw drsesing, cut carrots, older dessert pies, creme brulee were discarded at time of inspection. Photos taken. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Kitchen stand-up cooler (next to prep cooler) at 11C. 2. Stainless steel stand-up cooler (back wall of the back room) at 9C. Corrective Action(s): Adjust aforementioned coolers so that they can reach at least 4C or less consistently. Do not use these coolers until a re-inspection has been conducted by the Environmental Health Officer. Date to be corrected by: May 15th, 2019 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in excellent sanitary condition; premise is well-lit and maintained. The following observations were made: 1. Temperatures - Sandwich prep cooler at 3-4C - Front mini cooler at 4C - Back room Stand-up stainless steel cooler (closest to the exit) at 3C - Back room Stand-up stainless steel cooler (back wall) at 10C (see violation code above) - Kitchen stand-up cooler next to prep cooler at 11C (see violation code above) - Stand-up stainless steel freezers at -18C or below **Temperature logs generally well maintained. However, no corrective action was taken when the coolers were recorded as above 4C** - Coolers equipped with accurate thermometers - No hot-holding was being conducted at time of inspection - Soups cooked earlier today were in process of being cooled (measured at 45C during inspection) 2. Hygiene and Sanitizing - Hand wash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Ventilation canopy in excellent sanitary condition - High-temperature dishwasher sanitizes at final rinse cycle of 74C at the plate (final rinse cycle). Minimum: 71C - No food preparation was occurring at time of inspection - bleach was available to be used for later - Plates, utensils, tongs, knives, knife holder, and all kitchen equipment stored and maintained in excellent sanitary condition 3. Storage - Food products stored at least 6" off the floor - All raw products kept below cooked and ready-to-eat products - excellent - All food products inside coolers are covered and dated - Dry storage room is well organized. All dry products are placed inside sealed containers with tight-fitted lids 4. Pest Control - No visible signs of recent pest activity - Area is kept in excellent sanitary condition, all back doors are closed when not in use 5. Administrative - Permit posted, facility manager has been provided with number to call (604-918-7677) to pay this fiscal year's permit fees (effective April 2019 to March 2020) - Employee has FoodSafe 1 A follow-up inspection will be conducted to verify that all coolers maintain 4C or less. Do not place any perishable foods inside either the kitchen stand-up cooler or the back wall stand-up cooler (in the back storage room) until an Environmental Health Officer verifies that they can maintain 4C or less.