INSPECTION REPORT Health Protection JCHW-BSDPZB

PREMISES NAME CareLife Fleetwood - Food Service		Tel: (604) 598-7200 Fax:
PREMISES ADDRESS 8265 159th St Surrey, BC V4N 5T5		INSPECTION DATE August 11, 2020	TIME SPENT 0.75 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Both sanitizer spray bottles had less than 50ppm Quats sanitizer. Corrective Action(s): Quats sanitizer must be at 200ppm to allow for proper disinfection of food contact surfaces. Sanitizer spray bottles were refilled with 400ppm Quats sanitizer. Ensure sanitizer dispenser is properly dispensing sanitizing, prior to filling sanitizer spray bottles. Quats sanitizer must not exceed 400ppm, otherwise it may be toxic. Violation Score: 5

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

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

Comments

-Facility has a main kitchen and 8 serving kitchens. Food is prepared in the main kitchen and transported to the serving kitchens. Serving kitchens were not inspected due to the COVID-19 Pandemic. -Walk-in coolers were at 4C. -Walk-in freezer was at -11C. -Upright freezer unit was at -20C. Ensure the door seals for the bottom compartment is routinely cleaned - condensation collects on the bottom seal, allowing for mould growth. -Hot holding units were greater than 60C. Food items are cooked to greater than 74C and hot holding units are turned on and up to temperature prior to hot holding. -High temperature dishwasher had a final rinse of 73C on the dish surface (minimum of 71C required for sanitizing). -Pot washer had a final rinse of 71C on the dish surface (minimum of 71C required for sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer was found to be clean and well maintained. Slicer is properly disassembled for cleaning and sanitizing. -Equipment was found to be clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the floor and covered. Raw meats stored separately from ready-to-eat foods. -General sanitation good at the time of inspection. -Facility serviced by a professional pest control operator -No signs of pests noted at the time of inspection. -Food Service Supervisor FOODSAFE Level 1 valid until May 11, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.