INSPECTION REPORT Health Protection AKWN-BDCNPS

PREMISES NAME Academics preKindergarten Royal City		Tel: (778) 398-4769 Fax:
PREMISES ADDRESS 300 - 628 6th Ave New Westminster, BC V3M 6Z1		INSPECTION DATE June 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE July 05, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Cleaned and sanitized utensils stored on top of cloth towel to air dry. Corrective Action(s): Cleaned and sanitized utensils shall be air dried on a dish rack rather than a towel as the latter could become an area for bacteria to grow if it comes in contact with a utensil that is not properly cleaned and sanitized. At the time of inspection, the existing dish rack was full and several utensils were air drying on a cloth towel adjacent to the dish rack. A similar situation was observed at the last routine inspection and as such these observations demonstrate that the existing dish rack does not have adequate capacity for air drying the volume of utensils used. Obtain an additional dish rack or replace the existing dish rack with one that has at least double the capacity. Date to be corrected: July 5, 2019 Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): In-use wiping cloths not stored in sanitizer in between uses. Corrective Action(s): In-use wiping cloths shall be stored in a bucket of sanitizer in between uses to prevent bacteria from growing on them. Kitchen staff corrected onsite by preparing a container of bleach and water (200ppm chlorine) for the in-use towels. Discussed this matter with facility management and noted that an alternative option is to use each cloth towel only once in conjunction with the bleach spray - as the facility has an ample supply of cloth towels and can be laundered onsite. If the alternative option is used, an adequate amount of cloth towels will need to be provided for kitchen use only. Spoke to kitchen staff and they said they estimate using 2-3 towels per batch of food. 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: Utility sink is out of order - staff say the sink has been out of order for over 1 month. Corrective Action(s): Staffs state that the utility sink is out of order because the drain pipe is leaking. The leak shall be fixed within 2 weeks as the utility sink serves an important role in day to day food preparation. Kitchen staff currently clean and sanitize the 2-compartment sink before using it for food preparation (e.g. draining pasta, washing vegetables ... etc.). Date to be corrected: July 5, 2019 Violation Score: 3

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

Comments

General observations; Refrigerator was 4 degrees Celsius. Freezer was -18 degrees Celsius Both the refrigerator and freezer were equipped with thermometers. Food storage practices were good. Organization of storage areas was good. Staff hygiene and food handling practices were satisfactory. Hand sink stocked with liquid soap and paper towels. Hand sink and 2-compartment sink were equipped with hot and cold running water. General sanitation was satisfactory. Chemicals were stored in a safe manner. Bleach sanitizer (spray bottle) had a chlorine sanitizer concentration of 100ppm. Low temperature dishwasher had a chlorine sanitizer residual concentration of 100ppm. No signs of pests.