INSPECTION REPORT Health Protection JCRH-CBVUNW

PREMISES NAME Youth Custody Facility		Tel: (778) 452-2065 Fax: (778) 452-2076
PREMISES ADDRESS 7900 Fraser Park Dr Burnaby, BC V5J 5H1		INSPECTION DATE February 22, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rick Faoro		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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Gauge for for final rinse on high temperature dishwasher is not currently working (reading 0C) for monitoring temperature of rinse cycle. Note: Food Service Supervisor identified the issue has had the machine checked by Technician. The machine is meeting required temperature and it is only the gauge itself which is not working. Corrective Action(s): - Have gauge repaired/replaced so that dishwasher final rinse (sanitizing) temperature can be monitored. [Date to be corrected by: 08-Mar-2022] - In the interim, obtain thermolabels or peak holding (min/max thermometer) in the interim. Note: Temperature at dish surface for monitoring with thermolabel or peak holding thermometer must be 71C or higher. Violation Score: 3

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

Comments

- Kitchen and equipment maintained in sanitary condition. - Handsinks supplied with hot and cold running water, liquid soap and paper towel - Cold holding equipment operating at acceptable temperatures (4C or below): - Walk-in cooler (dairy, produce) 4C - Walk-in cooler 4C - Walk-in freezer -16C - Food stored in walk-in coolers was stored in a manner to prevent contamination. Food items were wrapped/covered. Raw meats were stored beneath ready to eat items. - Hot potentially hazardous food were held at safe temperatures (>60C) - Cooked rice 74C - Sauce 69C - Temperatures for cold holding, hot holding and dishwasher (wash, rinse) are monitored and recorded daily. - High temperature dishwasher was operational. Final rinse temperature measured 71.9C at dish surface with min/max thermometer - Quats sanitizer solution present in spray bottles and in bucket for sanitizing food contact surfaces. Concentration of solution was 200ppm. - Quats test strips present for checking sanitizer concentration. - Ice machine appears clean/maintained. Scoop stored in a sanitary manner outside of ice reservoir. - Dry storage room clean and organized with food stored on shelving (>6 inches off the floor). - Floors are kept clear to facilitate cleaning and monitoring for pest activity. - No signs of pest infestation noted at the time of the inspection. Pest control contract in place. - Food Service Supervisor present and has completed Foodsafe level 1. - Copy of report provided to Food Service Supervisor. Signature not required on report at this time.