INSPECTION REPORT Health Protection JMAA-B3TRWV

PREMISES NAME Amenida Seniors Community		Tel: (604) 597-9333 Fax:
PREMISES ADDRESS 13855 68th Ave Surrey, BC V3W 2G9		INSPECTION DATE August 20, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Teena Love		NEXT INSPECTION DATE August 27, 2018
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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Vat of potatoes immersed in water inside walk-in cooler was uncovered at time of inspection. 2. Food bin containing opened flour bag lacks a lid. Corrective Action(s): 1. Potatoes were covered with a lid at time of inspection. Ensure that all food items are covered to protect them from contamination. 2. Obtain a lid for the food bin containing the flour bag (Date to be corrected by: Aug 27, 2018) Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed along perimeter of dry storage room, particularly in areas underneath shelving. Corrective Action(s): Remove shelving to expose rodent droppings. Spray down rodent droppings with a 1:10 dilution of bleach (i.e. 1 part water, 9 parts bleach) and let sit for 20 minutes. Wipe down droppings and double bag before disposal in garbage. Ensure that all dry storage items are stored in containers with tight-fitting lids. Date to be corrected by: August 27, 2018 Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in very good sanitary condition. The following observations were made: 1. Temperatures (All temperatures meet health requirements. Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Coolers / walk-in cooler at 4C - Walk-in freezer at -18C - No hot-holding conducted at time of inspection. Ensure that all hot-held items are at 60C or greater - Temperature logs for walk-in cooler and walk-in freezer are maintained and up-to-date - Thermometers present for both walk-in cooler and walk-in freezer 2. Hygiene and Sanitizing - Handwash stations in kitchen and restrooms are adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Staff observed properly handwashing at time of inspection - Quaternary ammonium compound sanitizer (quats) present in spray bottles and in sanitizing pails at 200 ppm. Reminder that sanitizing pails should be changed every 4 hours to maintain concentration at 200 ppm - Low-temperature dishwasher releases 100 ppm chlorine residual at final rinse cycle - Staff have test strips for both quats and chlorine (for the dishwasher), dishwasher logs were audited and up-to-date at time of inspection. Excellent. 3. Storage - Generally, food-grade bins with tight-fitting lids are used to store all bulk food items. Items are labelled - Walk-in cooler is organized with produce in one section of the cooler, meat and dairy on another (with meat placed on the bottom), and sauces, desserts, and puddings on another shelf - Items inside coolers are dated according to when they were prepared - All items are elevated off the floor - Facility has dedicated janitorial room for chemical storage, mop bucket and mop sink securely stored inside 4. Servery (On main floor) - Stand-up cooler in servery at 4C - Handwash sink adequately stocked - Quaternary ammonium compound (quats) sanitizer spray bottle at 200 ppm - Chafing dishes are present but not in use at time of inspection. Ensure that they are turned on prior to adding food, and that they can maintain 60C or greater 5. Administrative - Head chef has FoodSafe 1 and 2 - Permit posted

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B3TRWV
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Dry storage area and recipe list audited: vanilla pudding (0% trans fat content), haddock fish (0.6% trans fat / total fat content), Pesto Couscous (0.5% trans fat / total fat content) . All ingredients and products used fall within BC Trans Fat Requirements.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment