INSPECTION REPORT Health Protection DSEA-BKNQFW

PREMISES NAME Douglas College - Cafeteria #67851		Tel: (604) 527-5497 Fax:
PREMISES ADDRESS 700 Royal Ave New Westminster, BC V3M 5Z5		INSPECTION DATE January 9, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): large amount of prepped vegetables stored out at room temperature in wok station. products had been prepped in the last hour Corrective Action(s): Moved to working cooler units. Ensure that cut vegetables are treated as potentially hazardous foods and stored <4C at all times. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2 issues; -baseboard in the vegetable walk-in cooler along the freezer side wall was separating and had pooled/frozen water inside -back of house equipment drawer secured with duct tape. this is not a cleanable surface Corrective Action(s): Repair the baseboards and equipment drawer. equipment and surfaces must be maintained in good working order. Violation Score: 3

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Meat and dairy walk-in cooler (3C), vegetables and fruits walk-in cooler (3C), teppanyaki prep cooler (3C), grab and go cooler (2C), 2 door upright cooler (4C), island style salad cooler (4C), sandwich station prep (3C), and sandwich station display cooler (4C) measured < 4 degrees C =Walk-in freezer measured -14 degrees C, upright freezer at teppan station (-9C) =Soup hot holding (63C) and souvlaki hot holding (70C) measured > 60 degrees C =High temperature dishwasher shared with main kitchen had a final rinse temperature of 77.6 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS and available in spray bottles =Dedicated prep sink available for food preparation, Ice machine was maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification equivalent verified to be within expiry date. =Permit posted in a conspicuous location