INSPECTION REPORT Health Protection 241372

PREMISES NAME CareLife Fleetwood - Food Service		Tel: (604) 598-7200 Fax:
PREMISES ADDRESS 8265 159th St Surrey, BC V4N 5T5		INSPECTION DATE August 22, 2017	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Lisa Cheng		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 = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Two deficiences were noted with respect to washing and sanitizing: (1) Can opener mounted on table had debris and grease on the mount and within the gears. (2) Spruce servery had a quats-labelled spray bottle with 0 ppm quats residual. The following corrective actions were made: (1) Can opener was washed and sanitized and the mount was cleaned-in-place. (2) The quats bottle was emptied and refilled with quats solution from the dispenser. It had 200 ppm residual. Proper sanitizing kills bacteria that could cause foodborne illness. Corrective Action(s):

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

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

Comments

1) Main Kitchen - Premise is in excellent sanitary condition- no traces of food debris or grime were noted throughout kitchen - All 3 handwash stations were equipped with hot/cold running water, paper towels, and liquid soap - Quaternary ammonium (quats) spray bottles available at all food handling areas. A clean wiping cloth is used after each spray. - Quats dispenser releases 200 ppm quats - Both walk-in coolers were at 3C. - Walk-in freezer was at -19C. - High-temp dishwasher sanitizes at 89.8C at the plate (final rinse) - High-temp potwasher sanitizes at 75.6C at the pot (final rinse). - Deli-slicer and mandolin were both sanitary at time of inspection - Dry-storage area is well-organized. All foods are kept at least 6" off the floor - All foods in walk-in cooler and freezer were covered, except for a tray of diced potatoes actively cooling at time of inspection. - Chicken breasts already cooled in cooling rack were covered by sheets of wax paper - good - No signs of recent pest activity at time of inspection. Professional pest control company manages fly and mechanical traps. Past inspections report from the company indicated no pest activity inside the premises. - Employee frequency handwash and wear hairnets and aprons. - Hot-holding trolleys are all at 60C or above. 2) Serveries There are 9 serveries in total (five on the first floor, four on the second). - All serveries have handwash stations equipped with hot/cold running water, paper towels, and liquid soap. - Hot-holding units not in use at time of inspection. Water underneath chafing dishes was at 60C or above for the units that were still turned on. - All refrigerator units are at 4C or less. All units have now been equipped with accurate thermometers - good. - All serveries in excellent sanitary condition 3) Administrative - Kitchen manager has FOODSAFE - "Permit to Operate" present and up-to-date - Temperature logs are generally well - maintained. However, several days of dishwashing logs were missing from last week. Ensure that temperatures of dishwashers are routinely maintained each day. Recommendation: -"FRP" boards along dishpit have mould growth along edges. Consider cleaning the mould growth areas with a bleach solution.