INSPECTION REPORT Health Protection AHEN-CSRQVY

PREMISES NAME Guildford Seniors Village Food Service		Tel: (604) 582-0808 Fax: (604) 582-7011
PREMISES ADDRESS 14568 104A Ave Surrey, BC V3R 1R3		INSPECTION DATE June 13, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nimeera Shamji		NEXT INSPECTION DATE June 20, 2023
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: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Equipment/utensils/food contact surfaces were not properly sanitized as the dishwasher final rinse temperature was not achieving at least 71 degrees C at the plate level (measured at 57 degrees C, 64 degrees C, 67 degrees C, and 69 degrees C during different dishwashing loads at the time of inspection). Dishwasher had been turned on earlier this morning and it was checked by the Environmental Health Officer when dishwashing was occurring at the facility. Corrective Action(s): Operator directed staff to use disposable single-service utensils for the lunch service today (Corrected). Maintenance Manager connected chlorine sanitizer to the dishwasher during the inspection to enable at least 50 ppm chlorine sanitizer to be dispensed during the final rinse cycle. Dishwasher final rinse chlorine sanitizer residual was measured at 50 ppm (minimal required: 50 ppm). . Ensure all food contact surfaces/utensils/equipment are washed, rinsed, sanitized, and air dried prior to use; Correct immediately. Operator informed they would immediately wash and sanitize utensils/equipment/food contact surfaces through the dishwasher with a final rinse chlorine sanitizer residual of at least 50 ppm. . Ensure to monitor the dishwasher continues to dispense at least 50 ppm chlorine sanitizer at the plate level with chlorine test strips in the interim. . Operator and maintenance manager informed that a plumber is scheduled to arrive tomorrow morning to assess the plumbing and/or booster and they would also arrange for the dishwasher technician to assess the dishwasher. 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: High temperature dishwasher was not achieving the sanitizing standard as dishwasher final rinse temperature was consistently below 71 degrees C at the plate level (measured at 57 degrees C, 64 degrees C, 67 degrees C, and 69 degrees C during different loads). Dishwasher had been turned on earlier this morning and it was checked when dishwashing was occurring during multiple loads at the facility. Corrective Action(s): Re-service or repair the high temperature dishwasher and/or booster to ensure the final rinse temperature at the plate level is at least 71 degrees C on a consistent basis in order to effectively destroy any potential harmful pathogens on food contact surfaces; Correct within 2 days. Operator and Maintenance Manager informed a plumber will assess the booster tomorrow and they would have the dishwasher assessed by the dishwasher technician. Provide an update to the Environmental Health Officer by June 15, 2023 and contact the Environmental Health Officer for a follow up inspection. . In the interim, monitor with chlorine test strips and ensure that the dishwasher dispenses at least 50 ppm chlorine sanitizer at the plate level to achieve sanitizing. Dishwasher final rinse chlorine sanitizer residual was at 50 ppm after the Maintenance Manager connected the dishwasher to chlorine sanitizer. Violation Score: 9

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

Comments

Main Kitchen: -Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Walk-in-cooler was 4 degrees C or less. -Walk-in-freezer was at -18 degrees C or less. -Refrigeration units were equipped with thermometers. -Process is mainly cook and serve, with cooling and reheating of a few food products. -Cooling is conducted in shallow metal containers. Previously cooked food products were below 4 degrees C internal temperature in the walk-in-cooler. -No hot-holding was occurring at the time of inspection. -Dry goods were covered and stored off the floor. -Overhead sprayer near the dishwasher was operational. -3-compartment sink was supplied with hot and cold running water. Four sink plugs were available. -200 ppm QUATS sanitizer was available in the sanitizer pails. -Double-compartment prep. sink was operational. -Ice machine and ventilation hoods were in a clean condition. -Light bulbs were encased in shatterproof covers above the cooking equipment, in the walk-in-cooler, and walk-in-freezer. -Operator on-site held valid FOODSAFE Level 1 course training (expiration date: May 10, 2028). -Operator had a water-proof maximum registering probe thermometer with a cover available. Two Serveries: -Both handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. -Both upright coolers were at or below 4 degrees C and were equipped with thermometers. -200 ppm QUATS sanitizer was available. Note: Minor fly activity was observed near the dry storage area of the main kitchen. Operator informed they had recently cleaned the floor drains to minimize sticky residues. Monitor and continue with regular cleaning and install fly glue traps in appropriate locations as needed to eliminate any fly activity. If you have any questions, contact the Environmental Health Officer. Signature is not required on this report due to COVID-19.