INSPECTION REPORT Health Protection ZDER-B3HRFD

PREMISES NAME Harmony Court Care Centre		Tel: (604) 527-3329 Fax: (604) 526-0203
PREMISES ADDRESS 7195 Canada Way Burnaby, BC V5E 3R7		INSPECTION DATE August 10, 2018	TIME SPENT 2.5 hours
OPERATOR (Person in Charge) Billy Ibarra		NEXT INSPECTION DATE August 24, 2018
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: Moderate (16-29) Total Score = 22

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. High temp dishwasher noted 70 C at the plate at the highest. Temp gauge noted 75 C. 2. Low temp dishwasher on 4th floor noted <50 ppm chlorine at the plate. Sanitizer bucket full and feeding unit at time of inspection. Corrective Action(s): 1. High temp dishwasher must be able to reach 71 C or higher at the plate during the final rinse cycle. 2. Low temp dishwashers must be able to reach 50 - 100 ppm chlorine at sanitizing cycle at the dish. Re-calibrate unit to meet requirements. All dishware must follow 4 steps: 1. Wash 2. Rinse 3. Sanitize 4. Air Dry If units can not be repaired/re-calibrated then use units as is for 1. Wash & 2. Rinse steps. Take the clean dishes and place in a sanitizer solution (200 ppm QUATS or 100 ppm chlorine) for 3. Sanitize step, then 4. Air Dry. Follow the above procedure until the 2 dishwasher units are sanitizing correctly. Correction date: immediately Violation Score: 15

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Bulk food bin scoopers handles fallen in food. Corrective Action(s): Ensure all scoopers are stored in sanitary condition and handles stored out of food. Correction date: 1 day Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. High temp dishwasher noted 70 C at the plate at the highest. Temp gauge noted 75 C. 2. Low temp dishwasher on 4th floor noted <50 ppm chlorine at the plate. Sanitizer bucket full and feeding unit at time of inspection. Corrective Action(s): 1. High temp dishwasher must be able to reach 71 C or higher at the plate during the final rinse cycle. Temp gauge on the outside of unit must reach 82 C or 180 F. Repair / replace booster. 2. Low temp dishwashers must be able to reach 50 - 100 ppm chlorine at sanitizing cycle at the dish. Re-calibrate unit to meet requirements. Correction date: immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Tiles removed behind juice machine and behind dishwasher. Corrective Action(s): Ensure all surfaces are smooth, durable, easy to clean. Replace tiles. Correction date: 1 month Violation Score: 1

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

Comments

Routine: - Handsinks fully supplied with hot & cold water, liquid soap and paper towel - Walk in cooler in kitchen : 4 C - Walk in freezer in kitchen : -17 C - Walk in cooler in the back :4 C - Walk-in freezer in the back : -18 C - No hot holding at time of inspection - Sanitizer bucket had 200 ppm QUATS, ensure to have available for each station - Dishwasher had a final rinse of of 75 C at gauge and 71 C at the plate (**violation noted above) - No signs of rodent activity * focus on fruit fly control around juice unit. - General sanitation satisfactory ***Discussed rapid cooling of hot foods (rice pudding) - Recommend ice bath in sink >60 C to 20 C in 2 hours, 20 C to 4 C in 4 hours = 6 hours total Garden Room servery: Handsinks fully supplied with hot & cold water, liquid soap and paper towel Cooler: 4 C Hot holding unit: >60 C Low temp dishwasher noted: 100 ppm chlorine No signs of pest activity General sanitation satisfactory 4th floor servery: Handsinks fully supplied with hot & cold water, liquid soap and paper towel Cooler: 4 C No signs of pest activity Low temp dishwasher noted <50 ppm chlorine (violation noted above) General sanitation satisfactory

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ZDER-B3HRFD
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment