INSPECTION REPORT Health Protection ABRR-BG3TH3

PREMISES NAME Whitecliff Residence Foods Services		Tel: (778) 960-0348 Fax:
PREMISES ADDRESS 15501 16th Ave Surrey, BC V4A 9M5		INSPECTION DATE September 16, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Nadia Lamarsh		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 23

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): - Wet cleaning cloth left on counters after use. - It was observed that final sanitizing step was not following while cleaning the counter at front Corrective Action(s): - Store cleaning cloth in a bucket with sanitizer solution maintained at 200ppm quats concentration - Ensure that after cleaning the counter with soap and water and rinsing with water, final sanitization is followed by using 200ppm quats from spray bottle or a bucket Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): - It was observed at the time of inspection that employee who was washing dishes did not wash hands properly after touching dirty dishes before putting clean dishes away. Employee rinsed hands with gloves on and dried them with cloth towel - No change of gloves was observed - Handwashing station is not available near dishwashing area Corrective Action(s): - Wash hands before touching clean and sanitized dishes. Change gloves if gloves are used when washing dishes. Wash your hands before putting on a new pair of gloves. Please note that glove use cannot replace hand washing. - Donot use cloth towel to dry hands - Provide soap and paper towel at the two compartment sink in dishwashing area Violation Score: 15

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Grease buildup and food debris is observed under cookline and prep tables in kitchen Corrective Action(s): - Clean underneath cookline and prep tables to remove any food or grease and maintain sanitary condition Violation Score: 3

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

Comments

Main Kitchen: - Handsinks in kitchen and in front servery are supplied with hot and cold running water, soap and paper towel - Walk-in cooler, upright storage cooler are maintained at less than 4C - Walk-in freezer and chest freezer are measured at less than -18C - Hot holding unit for soups is measured at temperature greater than 60C - High temperature dishwasher is measured at 71C during final rinse cycle at the dish surface - Sanitizer solution at dispenser and in spray bottle is measured at 200ppm quats concentration - No evidence of pest activity is noted at the time of inspection - Foodsafe certified staff is present on site Servery: - Domestic cooler at 4 degrees C - Freezer at -15 degrees C - High temperature dishwasher measured 71 degrees C at utensil surface during final rinse - Sanitizer solution in spray bottle is measured at 200ppm quats residual NOTE: Few days are missing on temperature logs. Maintain temperature logs on consistent basis