INSPECTION REPORT Health Protection ANAN-CQCTYH

PREMISES NAME Normanna Rest Home II Food Service		Tel: (604) 522-5812 Fax:
PREMISES ADDRESS 7725 4th St Burnaby, BC V3N 5B6		INSPECTION DATE March 28, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer solution was not readily available for use in the the kitchen or the serveries. Corrective Action(s): Sanitizer solution must be available for use in the main kitchen. Sanitizer should be available for use in the serveries during the day as well. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Some mice droppings noted under and beside the shelves in the dry storage room. A pest control company is on contract. Corrective Action(s): Clean the area as discussed and continue monitoring for mice activity. Violation Score: 3

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

Comments

General Observations: Walk-in cooler temperature is 3 degC Walk-in freezer temperature is -21 degC Dishwasher rinse temperature is 71 degC at plate level Hand-sinks are fully equipped Temperature log's being maintained General sanitation is good At least one staff on duty has FS level 1 certification Ecolab Pest Control is on a monthly contract. Service reports are on-site. Ostheim Servery Handsink's fully equipped. Fridge temperature 3 degC; Freezer temperature -19 degC Temperature log's being maintained Quats sanitizer is brought up during meal service. Food's prepared in the main kitchen and brought out to the servery. Foods are transported hot (above 60 degC) and transferred into preheated hot-holding units at the servery. Any leftovers are cooled then discarded. No hot-holding at the time of inspection. Sorvest-Vestheim Servery Handsink's fully equipped. Fridge temperature 2 degC; Freezer temperature -20 degC Temperature log's being maintained Food's prepared in the main kitchen and brought out to the servery. Foods are transported hot (above 60 degC) and transferred into preheated hot-holding units at the servery. Any leftovers are cooled then discarded. No hot-holding at the time of inspection. The handsink area has been re-caulked. Quats sanitizer is brought up during meal service. Nordheim Servery Handsink's fully equipped. Fridge temperature 2 degC; Freezer temperature -19 degC Temperature log's being maintained. Quats sanitizer is brought up during meal service. Food's prepared in the main kitchen and brought out to the servery. Foods are transported hot (above 60 degC) and transferred into preheated hot-holding units at the servery. Any leftovers are cooled then discarded. No hot-holding at the time of inspection. The handsink area has been re-caulked. Solheim Servery Handsink's fully equipped. Fridge temperature 3 degC; Freezer temperature -26 degC Temperature log's being maintained Quats sanitizer is brought up during meal service. Food's prepared in the main kitchen and brought out to the servery. Foods are transported hot (above 60 degC) and transferred into preheated hot-holding units at the servery. Any leftovers are cooled then discarded. No hot-holding at the time of inspection. Facility is in the process of removing the water filtration units at each handsink in the serveries. *Report reviewed, not signed*