INSPECTION REPORT Health Protection DSEA-BEBQSP

PREMISES NAME Douglas College - Triple O's #67851		Tel: (604) 527-5497 Fax:
PREMISES ADDRESS 700 Royal Ave New Westminster, BC V3M 5Z5		INSPECTION DATE July 22, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): High temperature dishwasher unable to sanitize dishware at 71C at the dish surface (82C/180F on the gauge). Records indicate that the dishwasher has not been meeting minimum temperatures for washing AND rinsing. Final rinse temperature on gauge measured 105F while internal thermometer registered 102F at the dish surface. Corrective Action(s): Repair the dishwasher immediately. as per violation 308, correction order issued for dishwasher repair. Ensure that all requirements of the correction order are adhered to. 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 not sanitizing dishware as required. final rinse temperature measured 105F at the gauge and (102F) on the disware Corrective Action(s): correction order issued to repair the high temperature dishwasher. Do not use the dishwasher until it has been repaired and is capable of sanitizing dishware properly. Facility operation permitted on the following conditions; -catering orders with reusable dishware is not permitted; single use utensils only -dedicated dishwashing staff must start earlier in the day to accommodate manual warewashing (for 7am opening of the facility, 9am start) Violation Score: 3

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

Comments

=Handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (3C), grill area drawer cooler (broken not in use), and single undercounter cooler (4C) measured < 4 degrees C =Walk-in freezer (-10C) and undercounter (-15C) measured < -18 degrees C =Beef patty hot holding (72C) and cooked eggs hot holding (70C) measured > 60 degrees C =Wiping cloths stored in sanitizer solution approximately 200 ppm QUATS and available in spray bottles =General sanitation was satisfactory at the time of inspection =No evidence of pest activity noted at the time of inspection =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified to be within expiry date. =Permit posted in a conspicuous location