INSPECTION REPORT Health Protection JELR-BFAPU8

PREMISES NAME Concord Retirement Residence Food Service		Tel: (604) 531-6198 Fax: (604) 531-6192
PREMISES ADDRESS 15869 Pacific Ave White Rock, BC V4B 1S8		INSPECTION DATE August 22, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Holly Mackintosh		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Hand washing sink is sometimes used for food preparation. Corrective Action(s): Designated hand washing sink must be accessible so that it can be used for hand washing. Violation Score: 5

Non-Critical Hazards: Total Number: 1

501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Kitchen chef has not yet updated his Food Safe certification. Corrective Action(s): The main person in charge of the kitchen must have a valid Food Safe level 1 certficate. Update Food Safe (obtain new certificate) as soon as possible and before September 1, 2019 and submit copy to Fraser Health. Violation Score: 1

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

Comments

Kitchen in Independent Living building. Coolers (2 upstairs and 2 downstairs) all have air temperatures of 4 C or colder. Temperature records are being kept. Soup - >60C. Liquid pasteurized eggs are used for quiche (on menu today). Hollandais sauce is sometimes on menu and shell eggs are used - Chef advises that he uses a sanitized digital probe thermometer to cook hollandais to 165 F or hotter. If not cooking to 165 F (74 C), then pasteurized egg is to be used. Wiping cloths are being stored in a quats sanitizing solution (100ppm measured). Solution changed during inspection and was dispensed at about 200ppm. Commercial dishwasher has a final sanitizing rinse of >50ppm - good. Temperature poster (generic food safety plan flow chart) posted. Hand washing - liquid soap and paper towels are available. Today, hand sink accessible but then used to drain produce. Recommend an additional hand sink that can be used solely for hand washing. Reviewed hand washing procedures (turn off tap with a paper towel). Recommendations for raw chicken reviewed with chef. Do not rinse raw chicken unless to remove gross material (such as bone fragments). Quats sanitizer is used to sanitize faucets and sinks. Reviewed food handling procedures (cooking, cooling, reheating, and hot holding procedures and temperatures) with chef as well as corrective actions. Temperature records - label temperature charts to identify specific coolers and freezers.