INSPECTION REPORT Health Protection MBEK-BEJRRG

PREMISES NAME Suncrest Retirement Community		Tel: (604) 542-6400 Fax:
PREMISES ADDRESS 2567 King George Blvd Surrey, BC V4P 1H5		INSPECTION DATE July 29, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Glen Ang		NEXT INSPECTION DATE 1 Month
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: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 3

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Dried food particles observed on deli slicer in the following areas: - back side of blade - underneath blade sharpening cover Corrective Action(s): Above-noted areas were cleaned and sanitized at time of inspection. Ensure all equipment / utensils / food contact surfaces are properly cleaned and sanitized (including hard-to-reach areas) to limit potential contamination of food. Procedures for dismantling, cleaning, and sanitizing the deli slicer are posted on the wall above the deli slicer. Ensure all staff are following proper procedures as outlined in the poster and in the sanitation plan. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two sanitizer bottles located within the kitchen were measured at less than 100 ppm quaternary ammonium compounds (quats). Corrective Action(s): Ensure that sanitizer is maintained at concentrations required for effective sanitizing of equipment / utensils / food contact surfaces. Label states for a no rinse sanitizer, a concentration of 200 ppm quats is required. Test sanitizer concentrations regularly and change sanitizer as often as needed to maintain required concentration. Note: Test strips on site are expired. Obtain new test strips that are within expiry in order to accurately verify quats concentrations. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand sink located closest to dishwashing area lacked paper towels at the time of inspection. Corrective Action(s): Ensure all hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels in order to facilitate proper hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Open can of tomato paste observed in walk in cooler. 2. Knife stored in space located between wall and counter (hot holding and food service window area). Corrective Action(s): Ensure that canned foods are transferred to another food grade container (with lid) once cans are opened. The interior lining of the can may degrade over time upon exposure to oxygen. Ensure knives and other utensils are not stored in this area as the space cannot be cleaned easily and potential contamination may be introduced onto knives/utensils. It is recommended to obtain a knife strip or a knife holder that can be effectively cleaned and sanitized. Violation Score: 3

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

Comments

Routine inspection conducted: Main Kitchen: - Walk in cooler at 1 degree C. Raw animal products and ready-to-eat foods are properly organized. - Reach in cooler at 4 degrees C - Walk in freezer at -18 degrees C - Hot holding internal food temperatures measured at greater than 60 degrees C - Thermometers available for cold holding units. Probe thermometers available for checking internal food temperatures. - Non-latex gloves available - Low temperature dishwasher measured 70 degrees C and 100 ppm chlorine in the rinse residual at the utensil surface. - Dishwashing and temperature logs are available on site. Reminder to ensure logs are maintained daily. - Sample of audited nutritional supplements are within printed expiry dates - Sample of audited cans observed to be in good condition (canned foods stored in back dry storage room) - No signs of pest activity observed at time of inspection - Permit posted Dining area and serveries located on 1st ,2nd, and 4th floors: - Coolers at 4 degrees C or less - Freezers at -17 to -20 degrees C - Thermometers available for cold holding units. - Hand washing stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. - No signs of pest activity.