INSPECTION REPORT Health Protection DWAG-BCSRX4

PREMISES NAME Rosemary Heights Seniors Village (Main Kitchen)		Tel: (778) 545-5000 Fax: (778) 545-5050
PREMISES ADDRESS 15240 34th Ave Surrey, BC V3Z 2J9		INSPECTION DATE June 3, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Bianca Goldberg		NEXT INSPECTION DATE June 05, 2019
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: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Stains observed on the water tray inside the ice machine. Corrective Action(s): Clean and sanitize the interior of the ice machine. Discard the current batch of ice and the first batch of ice after sanitizing is done. Correct by: June 5, 2019. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher registered 66C - 68C at the plate level. 71C is required for proper sanitizing of utensils. Corrective Action(s): Manually dishwashing utensils following wash, rinse and sanitize step. Alternatively, use the dishwasher located at the assitant living area. 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: High temperature dishwasher registered 66C to 68C at the plate level. Atleast 71C is required for proper sanitizing of utensils. Corrective Action(s): Service / fix the high temperature dishwasher to ensure at least 71C is registered at the plate level. Do Not use the dishwasher for sanitizing in the meantime. Correct by: June 5, 2019 Violation Score: 3

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

Comments

Routine inspection: Main Kitchen: - Coolers (walk-ins, stand-up) maintained at 4C or less. - Walk-in freezer maintained at -19C. - Hand washing stations provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats available in pails with wiping clothes stored inside. - Meat slicer maintained in a sanitary condition. - Food products were stored off the ground and organized. - Food products were covered and protected from contamination. - Temperature records maintained and available for review. - Premise was well lit. - General sanitation satisfactory. - No pest activities observed at the time of the inspection. Servery (Main Floor): - Domestice fridge cooler section at 4C, freezer section at -18C. - Hand washing station provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats available in spray bottle. - Hot holding units not in use at the time of the inspection. Ensure it is maintained at 60C or higher. Servery (Second Floor): - Domestice fridge cooler section at 4C, freezer section at -18C. - Hand washing station provided with hot/cold running water, liquid soap and single use paper towels. - 200 ppm quats available in spray bottle. - Hot holding units not in use at the time of the inspection. Ensure it is maintained at 60C or higher.