INSPECTION REPORT Health Protection JMAA-B8YTGG

PREMISES NAME Amenida Seniors Community		Tel: (604) 597-9333 Fax:
PREMISES ADDRESS 13855 68th Ave Surrey, BC V3W 2G9		INSPECTION DATE February 1, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Teena Love		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

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

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

Comments

Follow-up inspection to routine conducted on January 17, 2019 (RPT#: JMAA-B8HS8C). The following observations were made: Facility is in the process of updating their cleaning routines and sanitation plan to the facility. Updated document is to be reviewed by the Environmental Health Officer upon completion Walk-in cooler at 2C. No issues regarding storage of food products. Staff aware that raw products are not to be directly stacked on other raw products 3 ice wands are present, stored in walk-in freezer. Staff aware of the ice wands to facilitate the cooling process. No large vats of broth were observed at time of inspection Knives in knife holder are no longer saturated with knives. They should always be stored in sanitary condition (i.e. not between the slits / edges of tables) Rodent droppings removed from the upstairs servery. Downstairs dry storage room still has small amount of rodent droppings - they are to be removed at the end of the day. Wheels are gradually being added to all shelving units so that they can be moved for cleaning the corners of the dry storage room All products in upstairs servery is now in sealed containers with tight-fitted lids. Excellent Temperature logs, quaternary ammonium compound dispenser logs, and dishwasher logs present and up-to-date The following also require your attention: Facility is now only using a larger quantity of spray bottles instead of sanitizing pails, with containers for clean and dirty rags. It is your responsibility to routinely place rags into the 'dirty bin' after they are wiped with sanitizer. If there are any dirty rags observed in the future, you will be required to change back into sanitizing pails and replenish the solution every 2 hours Baseboard around hand wash station in kitchen is starting to peel off. Replace the baseboard and ensure it is in good condition before the next routine inspection Caulking around the hand wash station is building up mould. Re-caulk the area to maintain it in good condition