INSPECTION REPORT Health Protection RLAM-B3ARDD

PREMISES NAME Swedish Assisted Living Residence		Tel: (604) 420-3222 Fax: (604) 420-3234
PREMISES ADDRESS 7230 Halifax St Burnaby, BC V5A 0B2		INSPECTION DATE August 3, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Margaret Douglas-Matthews		NEXT INSPECTION DATE August 10, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. High temperature dishwasher unable to maintain adequate rinse temperature. Following plate-level temperatures taken for 5 consecutive runs: 68 C, 69 C, 70 C, 71 C, 69 C. Thermolabel also used (available on operator's copy of report). 2. Dried food debris observed under blade guard. Staff advised slicer was not in use today. 3. Some food debris observed on blade of can opener. Corrective Action(s): 1. Staff have contacted Keyfoods for service. In the meantime, dishes can be placed through dishwasher and then manually sanitized. Dishwashing staff able to demonstrate the proper concentration and test strip use for quat sanitizer. 2. Deli slicer must be washed and sanitized after use, or when in continuous use, at least every 4 hours. Detachable parts run through dishwasher and manually sanitized at time. 3. Can opener manually sanitized at time. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Dishwasher unable to reach and maintain adequate rinse temperature, must be 71 C minimum plate level. Corrective Action(s): Technician contacted and arrived during inspection. Replaced rinse arm that had fallen off. EHO rechecked to rinse cycles, following plate level temperatures 68 C, 68 C. Please repair (immediately) so that rinse temperature is minimum, 82 C gauge level and 71 C at plate level. Retain any service invoices for EHO. Edit: Thermostat adjusted by technician. Three rinse cycles run: 73 C, 75 C and 74 C plate level. Okay to use dishwasher to sanitize but must monitor and log rinse cycle temperatures at least twice per wash session. Violation Score: 9

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

Comments

Handsinks fully stocked with hot and cold running water available. All sanitizer pails ~ 200 ppm quat detectable with test strips available. At time of inspection, lunch was being served, the following hot holding temperatures were taken: Gravy 68 C, Turkey 64 C, Spinach, 60 C. Walk in cooler 1 C. Walk in freezer - 15 C. Standup cooler 4 C. No signs of pest activity. 3rd Floor Bistro Servery: Fridge 3 C; freezer compartment -13 C.