INSPECTION REPORT Health Protection JCRH-CBMV8Y

PREMISES NAME Victory Hill Residential Program Food Service		Tel: (604) 660-1800 Fax: (604) 660-1859
PREMISES ADDRESS 4334 Victory St Burnaby, BC V5J 1R2		INSPECTION DATE February 14, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Patrick Tarchuk		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Raw meat stored above produce and ready to eat foods in coolers 2) Rodent bait stations present in kitchen Corrective Action(s): 1) Store raw meat and raw eggs beneath produce and ready to eat food items. Cooler was re-organized at time of the inspection. 2) Do not use rodenticides (baits) within kitchen area. Use traps instead. Bait stations were removed from kitchen at time of the inspection. Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Spills, food debris noted on floor of dry storage closet in kitchen and dry storage shed. Corrective Action(s): - Clean up spills quickly to prevent attraction of pests. To be corrected by: 21-Feb-2022 Violation Score: 3

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

Comments

- Handwashing sink supplied with hot and cold running water, liquid soap and paper towel - Quats sanitizer present and in use for sanitizing food contact surfaces. Concentration measured 200ppm - High temperature dishwasher was operation and met sanitizing rinse temperature. Final rinse was 75C at dish surface. - Coolers were maintaining a temperature of 4C and freezers were maintaining food in a frozen state: - Fridge/freezer (kitchen) 4C/-9C - Freezer (kitchen) -23C - Cooler (kitchen) 4C - Cooler (Storage shed) 4C - Freezers (Storage shed) -18C, -19C - No signs of pest activity noted at time of the inspection. Staff reported that there have been no rodent activity while school has been in session and that bait stations had been placed in summer while school was out of session and had not been removed. As noted in violation above, use traps (eg. snap traps, tin cat, glue boards) in food preparation and storage areas for monitoring/control. - Food handling staff member present has completed Foodsafe level 1. Note: Temperature record sheets were present/in use on coolers and freezers; however it appears based on records that temperatures are being checked sporadically rather than routinely. Temperatures of coolers, freezers, dishwasher should be checked at frequency specified in your food safety plan and at a minimum daily to ensure equipment is operating at safe temperatures and so that corrective action can be taken if not.