INSPECTION REPORT Health Protection ZDER-BEESMV

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 July 25, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Margaret Douglas-Matthews		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 = 11

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Prep area handsink has automatic mixing valve dispensing water at over 57 C - too hot to wash hands properly. Corrective Action(s): Ensure water temperature is adjusted between 35-45 C. Maintenance adjusted temp down to 37 C during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Required cleaning: 1. Standing fan in dishwashing area on shelf blowing towards cooking area - covered in dust debris 2. Mixer bowl and mixer utensil appears clean however the mixer guard and above bowl has food splatter. Corrective Action(s): Ensure the above areas are cleaned regularly. Correction date: 2 days Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Prep area handsink faucet noted leaking below faucet while handsink is in use cause some pooling of water around the sink edges. Corrective Action(s): Ensure this leak is fixed before it gets worse and or the water start spilling on the ground. All sinks should function properly with no leaks or spillage. Repair. Correction date: 1 week Violation Score: 3

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

Comments

Routine Kitchen: - Handwashing station equipped with hot/cold running water, soap and paper towels *One handsink with automatic mixing valve was too hot (57 C) (**violation noted above) - Walk in cooler: 2 C - Walk in freezer: -18 C - Beverage undercounter cooler: 4 C - Front beverage standing cooler: 3 C - No hot holding noted during inspection - Good food storage practices; ready-to-eat foods above and separated from raw meats; foods protected and stored in containers covered, labeled and off the ground - Sanitizing solution at dispensing unit and in buckets 200 ppm QUATS - High temp dishwasher noted at 72 C at plate level; over 185 F at gauge - Staff had designated food handling tasks to prevent cross contamination - No sign of pest activity observed during inspection; a pest control company provides services monthly *Ensure pest control reports are kept on-site for review for next inspection. Last 2 inspection reports must be sent to FHA - business card provided. - Meat slicer is kept in sanitary condition then covered with clean plastic and clean linen to protect it from contamination when not in use. - General sanitation is satisfactory - Health permit posted Bistro: - Fridge 4 C; freezer -17 C *Missing thermometer in fridge. Ensure all coolers/fridges/freezers have functional thermometers - Handwashing station equipped with hot/cold running water, soap, and paper towels -General sanitation satisfactory Noted: -Fire suppression pull pin noted with fire service tag due in 2018. Operator has scheduled service for August 2019.