INSPECTION REPORT Health Protection RSHA-CKHSCF

PREMISES NAME Delta Hospital Food Service		Tel: (604) 946-1121 Fax:
PREMISES ADDRESS 5800 Mountain View Blvd Delta, BC V4K 3V6		INSPECTION DATE October 24, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths/cloth storage not adequate - T towels noted throughout kitchen. (ie: on floors, ontop of equipment, etc.) No sanitizer buckets being utilized. Corrective Action(s): Ensure all cloths are being stored in a sanitizer at all times. Monitor - change routinely! All food contact surfaces are to be air dried after they are clean. T Towels are not to be utilized to dry food contact surfaces/implements. 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: Numerous pieces of equipment is not functioning properly! (ie: Stoves, grills, etc) Corrective Action(s): Repair/replace equipment required for the safe operation of this facility. Remove all unused/unwanted equipment to free up space! An action plan should be discussed on any potential upgrades to this facility. Violation Score: 9

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

Comments

- Wiping Cloth Storage: Wiping cloth storage practices are to be improved asap. Quat dispenser noted at manual dishwash sink! Limit the amount of cloths being used on site. - Use 200ppm Quats solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. - Food Storage discussed. Do not "double stack" food storage containers on top of each other, when "saran wrap" is being utilized to cover food items. - Sanitation: Facility is to be kept clean and organized at all times. Store all items in designated areas - continue efforts to store item "above" prep areas in order to prevent contamination. Clean hard to reach areas on a regular basis. (ie: Below/under storage prep lines, etc) - Sanitary Facilities: Liquid soap/Single use towels, are to be kept inside dispensers at all handsinks!