INSPECTION REPORT Health Protection LQUN-C995KP

PREMISES NAME Cypress Lodge		Tel: (604) 777-8724 Fax:
PREMISES ADDRESS 2739 Lougheed Hwy Coquitlam, BC V3C 0A2		INSPECTION DATE November 26, 2021	TIME SPENT 1 hour
OPERATOR (Person in Charge) Stan Hoe Cheong		NEXT INSPECTION DATE December 10, 2021
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Found mice droppings in cupboards and shelves of the Yellow, Green, & Blue wing kitchens. Found a live mouse on a sticky board under the fridge in the Blue wing kitchen. There is a mice infestation and there is in integrated pest management system in place. Corrective Action(s): Immediately clean the droppings up and sanitize the area. Elimination of the mice infestation must occur and the following to be done: a) Contract a professional pest company to rid of the mice infestation inside the facility. The contract must remain in place until there is no longer a mice infestation. b) Forward a copy of all the pest control company's reports/invoices to our office for review. Send to: HPTriCities@fraserhealth.ca c) Follow all recommendations made by the pest control company. d) Use and place mechanical traps throughout the facility, especially in the ares where droppings or activity is being found, to catch the mice. No chemicals shall be used indoors to eliminate the mice. e) Thoroughly inspect all rooms, cupboards, closets and areas of the facility (even client rooms) for holes, openings, gaps, and/or entry points. Block all those found. f) Continue the cleaning frequency and duties being currently done. g) Place all foods in hard containers (plastic, glass, stainless steel) with tight fitting lids. **Correction date: Dec. 3/21** Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: 1) Garbage and recycling cans in the Yellow, Green & Blue wing kitchens have no lids on them. Residents have access to these garbage cans 24 hours a day and there is food debris in them. This will attract pests and provide a food source. 2) Found a hole in the wall, in the corner behind the stove in the Blue wing kitchen. This hole will allow the entrance of pests. Corrective Action(s): 1) Place tight fitting lids on all garbage and recycling cans in all the kitchens and common area wings, and ensure the lids remain on the cans at all times to prevent pests from accessing these food sources. **Correction date: Dec. 10/21** 2) Block or plug all holes and gaps found in walls and/or around pipes and doors with wire mesh (1/4" or small), metal plates, or tightly packed steel wool. **Correction date: Today** Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The pipe under the handwashing sink, in the Blue wing kitchen, has a leak. A bucket has been placed under the pipe to catch the water. The pooling water in the bucket is a water souce for mice. Corrective Action(s): Immediately repair or replace the leaking pipe. Until the pipe is repaired, ensure staff empty the water out of the bucket every night. Once the pipe is fixed, remove the bucket. **Correction date: Dec. 3/21** Violation Score: 3

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

Comments

A routine inspection was conducted, the following observations were made: Yellow Wing Kitchen - Coolers 4C; freezer -14C; thermometers present; and temps recorded daily. - High temp. dishwasher had a rinse cycle temperature of 77.4C at the plate's surface, as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - CaviWipes and "Lemon Tree" chemical used to sanitize surfaces. Quats was 200ppm in spray bottles and cloth buckets. - All foods stored in food grade containers; covered; labeled; date coded; stored in groups with raw proteins separate or below RTE foods; and all foods store 6" off the floor on shelves or racks. - No expired foods in use. FIFO rules being followed. - Majority of client foods are being stored in large, hard plastic containers with tight lids. Facility is providing the containers to the clients. - General sanitation level is good. - Found mice droppings in lower cupboards, in some of the client food cupboards, and under the stove, fridge & freezer. - FoodSafe certified staff present. Green Wing Kitchen - Coolers 4C; freezer -14C; thermometers present; and temps recorded daily. - High temperature dishwasher had a rinse cycle temperature of 73.4C at the plate's surface, as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - "Lemon Tree" chemical used to sanitize surfaces. Quats was 200ppm in spray bottle and cloth buckets. Ensure the chemical dispensing unit, in the closet, has labels placed on the correct dispenser for "Lemon Tree", and that the hose (placed in the container of "Lemon Tree") is labeled. - Sanitizing solution in cloth buckets shall be changed every 2 hours, and spray bottle solutions shall be changed every 2nd day. - All Foods stored in food grade containers; covered; labeled; date coded; stored in groups with raw proteins separate or below RTE foods; and all foods stored 6" off the floor on shelves or racks. - No expired foods in used. FIFO rules being followed. - General sanitation level is good. - Found mice droppings in lower cupboards and in some of the client food cupboards, and under the stove, fridge & freezer. - FoodSafe certified staff present. Blue Wing Kitchen - Coolers 2C; freezer -17C; thermometers present; and temps recorded daily. - High temperature dishwasher had a rinse cycle temperature of 72C at the plate's surface, as per max/min thermometer. - Hand sinks stocked with liquid soap, paper towels, and running hot and cold water. - "Lemon Tree" chemical used to sanitize surfaces. Quats was 200ppm in spray bottles and cloth buckets. Solution in cloth buckets must be changed every 2 hours, and spray bottle solutions shall be changed every 2nd day. - All foods stored in food grade containers; covered; labeled; date coded; stored in groups with raw proteins separate or below RTE foods; and all foods stored 6" off the floor on shelves or racks. - No expired foods in used. FIFO rules being followed. - FoodSafe certified staff present. - General sanitation level is good. - Found mice droppings in lower cupboards, and under the stove, fridge & freezer. A live mouse was found under the cooler, on a sticky board. Dispose of the mouse immediately, and sticky boards must be checked daily. - COVID measures in place, such as: hand sanitizer available to staff and clients; masks worn by staff and clients while indoors; physical distancing is being adhered to when possible; and signs posted on entry doors. -Immediately forward all pest control reports and/or invoices to our office for review, and continue to forward them until the infestation is eliminated. Send to: HPTriCities@fraserhealth.ca - A follow-up inspection to occur on Dec. 10/21 or later, to ensure correction have been done. - Discussed the results of the inspection with the Admin Supervisor, no signature obtained due to the pandemic.