Fraser Health Authority



INSPECTION REPORT
Health Protection
JCHW-BKSUKF
PREMISES NAME
CareLife Fleetwood - Food Service
Tel: (604) 598-7200
Fax:
PREMISES ADDRESS
8265 159th St
Surrey, BC V4N 5T5
INSPECTION DATE
January 13, 2020
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Lisa Cheng
NEXT INSPECTION DATE
January 27, 2020
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 9
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): Quats sanitizing solution spray bottles in the kitchen/serving kitchens ranged from no detectable sanitizer to 200ppm. One of seven sanitizer spray bottles was at 200ppm.
Corrective Action(s): Ensure Quats sanitizer spray bottles are maintained at 200ppm to properly sanitize food contact surfaces. Sanitizer spray bottles were refilled at 200ppm.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: Quats sanitizer dispenser requires staff to run a hose and use the dispenser at the same time to dispense the concentrate. The sanitizing strength fluctuates between no detectable sanitizer to 200ppm.
Corrective Action(s): Service or replace Quats sanitizer dispenser to ensure it can consistently dispense 200ppm Quats sanitizer in order to sanitize food contact surfaces.
Correction Date: January 27, 2020
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: Birch serving kitchen thermometer registered -4C (cooler unit was at 1C).
Corrective Action(s): Ensure cooler units are equipped with accurate thermometers to verify proper cold holding temperatures
Violation Score: 1

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

Facility has eight serving kitchens currently in use. Birch, Willow, Cedar, and Pine were inspected. Food is prepared in the main kitchen and is transported to the serving kitchens.

Main Kitchen:
-Both walk-in coolers were at 4C.
-Walk-in freezer was at -18C.
-Upright freezer was at -22C.
-Hot holding was greater than 60C.
-High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum of 71C required for proper sanitizing).
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.
-Slicer was found to be clean and sanitary. Slicer is properly disassembled for cleaning and sanitizing.
-General food storage practices good at the time of inspection. Foods stored off the floor and covered.
-Canned food items were found to be in good condition. Dents cans are removed from the kitchen upon receiving.
-General sanitation satisfactory at the time of inspection.
-Facility is serviced by a professional pest control operator. No signs of pests noted at the time of inspection.
-FoodSafe Level 1 valid until July 23, 2023.
*Ensure temperatures are checked and recorded as per your approved food safety plan (main kitchen and serving kitchens). Also, staff must carry out and document proper corrective actions when critical limits are exceeded (for example, when temperatures exceed 4C)

Serving Kitchen:
-Foods are brought up to the serving kitchen during meal service and are removed immediately after service.
-Refrigeration units were at 4C or less.
-Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels.

-Please contact the inspector if you have any questions or concerns.