INSPECTION REPORT Health Protection ANAN-C6QUC7

PREMISES NAME Normanna Rest Home II Food Service		Tel: (604) 522-5812 Fax:
PREMISES ADDRESS 7725 4th St Burnaby, BC V3N 5B6		INSPECTION DATE September 10, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Mashed potato temperature inside the the hotholding unit was measured between 56 and 58 degC. Other items in the unit were over 60 degC. Corrective Action(s): Before being placed inside the warmer, all foods MUST be at 60 degC or above. If they're not, reheat the item before placing it in the warmer. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1) Quats in the sanitizer bucket was at 100ppm. Sanitizer solution was not cloudy and appeared clean. Kitchen manager indicated that the sanitizer is refreshed every 2-3 hours when the solution gets visually cloudy. 2) Sanitizer buckets are brought up to the four serveries after meals and then brought back down. Some of the counters in the serveries were "sticky" to the touch. Corrective Action(s): 1) As discussed, depending on visual cues is not a reliable. Have a better procedure in place to refresh sanitizer buckets i.e. at certain times of the day, before and after a meal, etc. 2) Stock each servery with sanitizer in a spray bottle. Clean counters, etc as needed. Violation Score: 5

Non-Critical Hazards: Total Number: 2

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Hot holding temperatures are not being recorded on the logsheet. Corrective Action(s): As discussed, record the temperature of the foods going into the warmer and when they are removed from the unit to ensure that they're held at or above 60 degC the entire time. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Fridge temperature in the Nordheim Servery was 7 degC. Corrective Action(s): Monitor the temperature after an hour to ensure it's dropped to at least 4 degC or below. If not, dicard all the PHF's and get the unit serviced. Do not use the fridge unless it can maintain a temperature of 4 degC or below. Violation Score: 3

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

Comments

General Observations: Walk-in cooler temperature is 2 degC Walk-in freezer temperature is -23 degC Dishwasher rinse temperature is 73 degC at plate level Hand-sinks are fully equipped Temperature log's being maintained except as indicated in the violations section. No signs of pest activity General sanitation is good Water filters in the serveries were last changed on July 2021 as per the sticker on the unit A Pest Control Co. is on a monthly contract. Service reports are on-site. Ostheim Servery Handsink's fully equipped. REFILL SOAP DISPENSER. Fridge temperature 3 degC; Freezer temperature -29 degC Temperature log's being maintained Food's prepared in the main kitchen and brought out to the servery. Foods are transported hot (above 60 degC) and transferred into preheated hot-holding units at the servery. Any leftovers are cooled then discarded. No hot-holding at the time of inspection. Sorvest-Vestheim Servery Handsink's fully equipped. Fridge temperature 4 degC; Freezer temperature -20 degC Temperature log's being maintained Food's prepared in the main kitchen and brought out to the servery. Foods are transported hot (above 60 degC) and transferred into preheated hot-holding units at the servery. Any leftovers are cooled then discarded. No hot-holding at the time of inspection. Nordheim Servery Handsink's fully equipped. Freezer temperature -19 degC Temperature log's being maintained Food's prepared in the main kitchen and brought out to the servery. Foods are transported hot (above 60 degC) and transferred into preheated hot-holding units at the servery. Any leftovers are cooled then discarded. No hot-holding at the time of inspection. Solheim Servery Handsink's fully equipped. Fridge temperature 3 degC; Freezer temperature -22 degC Temperature log's being maintained Food's prepared in the main kitchen and brought out to the servery. Foods are transported hot (above 60 degC) and transferred into preheated hot-holding units at the servery. Any leftovers are cooled then discarded. No hot-holding at the time of inspection. *Report reviewed, not signed* Provincial Health Officer’s Order for Face Coverings (Covid-19) – September 2, 2021: SIGNAGE · Operators of indoor public spaces and post-secondary institutions must post a signage at the entrance to all indoor areas covered by this order notifying that face coverings are required to be worn in accordance with this order. FACE MASKS Face coverings required in indoor public spaces – visitors 2 (1) Except as provided under section 3 a visitor must wear a face covering, in accordance with subsection (2), while inside an indoor public space or a postsecondary space. (2) A face covering must be worn in a manner that covers the nose and mouth. Exemption from use of face covering - visitors 3 (1) Section 2 (2) does not apply as follows: (a) to visitor who is less than 12 years of age; (b) to a visitor who is unable to wear a face covering because of (i) a psychological, behavioural or health condition, or (ii) a physical, cognitive or mental impairment; (c) to a visitor who is unable to put on or remove a face covering without the assistance of another person; (d) if the face covering is removed temporarily for the purposes of identifying the visitor wearing it; (e) while inside a courtroom; (f) while the visitor is consuming food or drinkat a location designated for those purposes by the operator of the indoor public space, or postsecondary space and while seated; (g) while the visitor is participating in exercise activity or sport at a fitness facility or sport facility; (h) while the visitor inside a vehicle on a ferry; (i) while communicating with a person for whom visual cues, facial expressions, lip-reading or lip movements are essential. (j) the visitor is delivering a presentation or lecture, if (i) there is a distance of two metres separating the visitor and a person attending the presentation or lecture, or (ii) there is a physical barrier between the visitor and the persons attending the presentation or lecture. Face coverings required in indoor public spaces – operators and workers 4. (1) Except as provided under section 5 an operator or worker must wear a face covering while inside an indoor public space in accordance with subsection (2); (2) Whether provided in an indoor public space or a working area, an operator or worker must wear a face covering (a) when providing a personal service to a client (b) serving a customer in a restaurant, pub, bar or other business that prepares and sells food or drink (c) serving customers in a retail business. (3) A face covering must be worn in a manner that covers the nose and mouth. (4) An operator or worker who does not wear a face covering due to the application of an exemption in section 5 must not provide a face to face service to a visitor unless there is a physical barrier between the operator or worker and the visitor. Exemption from use of face covering – operators and workers 5. Section 4 (3) does not apply to an operator or worker as follows: (a) If the operator or worker is unable to wear a face covering because of (i) a psychological, behavioural or health condition, or (ii) a physical, cognitive or mental impairment; (b) if the operator or worker is unable to put on or remove a face covering without the assistance of another person; (c) if the face covering is removed temporarily for the purposes of identifying the operator or worker; (d) while the operator or worker is consuming food or drink at a location designated for those purposes by the operator of the indoor public space and while seated; (e) the operator or worker is participating in an exercise activity or sport at a fitness facility or sport facility; (f) while inside a vehicle on a ferry; (g) while inside a courtroom; (h) while communicating with a person for whom visual cues, facial expressions, lip-reading or lip movements are essential.