INSPECTION REPORT Health Protection JELR-BLQSJ2

PREMISES NAME Evergreen Heights Kitchen		Tel: (604) 541-3822 Fax:
PREMISES ADDRESS 1550 Oxford St White Rock, BC V4B 3R5		INSPECTION DATE February 12, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Robin Langner		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Sandwich prep cooler at Evergreen Heights kitchen - air and food temperatures are about 10 C. Both of your thermometers show 10 C. Corrective Action(s): Small amounts of potentially hazardous foods (food temperature was 10 C) were discarded during inspection (shrimp, cottage cheese, egg salad). Do not use this cooler to store potentially hazardous foods unless it can keep them at 4 C / 40 F or colder. It can be used for ketchup and italian salad dressing as these are lower risk foods. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Evergreen Heights Kitchen (assisted living and meals for independent living). Hand washing - the hand washing sink near the main entrance to this kitchen only has a blended water temperature of about 28 C. Increase the hot water so warm water is dispensed (a minimum of 38 C blended water used for hand washing is required). The hand sink at the back has sufficient warm water (40-42 C). Both kitchen hand sinks and sink in front dining area all have liquid soap and paper towels in dispensers. Walk in cooler and front dining area cooler - good (temperature <4 C/40 F). See above re sandwich cooler. Temperature records are being kept. Hot holding - the chicken, potatoes, etc. in the steam table are at 60 C/ 140 F or hotter (food temperature measured). Steam table is pre-heated and food is served within 1.5 hours. Second seating food is kept in a hot holding cabinet > 60 C - good. Gravy is at >60 C. Kitchen and dry food storage areas are clean and well-organized. Canned clams - cans are dented and have been set aside for return to supplier. Quats sanitizer in bucket used to store wiping cloths - 200ppm detected in bucket in food prep area and only 50 ppm detected in bucket in front dining area (is being changed for next service). Commercial dishwasher has a final hot water sanitizing rinse of 180 F+ measured at the gauge and 160 F+ measured inside of the machine. Temperature records are being kept.