Fraser Health Authority



INSPECTION REPORT
Health Protection
ANAN-CKAT2X
PREMISES NAME
Normanna Rest Home II Food Service		Tel: (604) 522-5812
Fax:
PREMISES ADDRESS
7725 4th St
Burnaby, BC V3N 5B6		INSPECTION DATE
October 17, 2022		TIME SPENT
1.5 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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 = 8
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 4
209 - Food not protected from contamination [s. 12(a)]
Observation: The date stamp on the coffee filters for Ostheim and Nordheim serveries was July 2021.
Corrective Action(s): Change the filters and update the date stamps.
Violation Score: 3

210 - Food not thawed in an acceptable manner [s. 14(2)]
Observation: Garlic toast was being thawed at room temperature.
Corrective Action(s): Foods must be thawed in the cooler, under running water or in a microwave.
Violation Score: 1

304 - Premises not free of pests [s. 26(a)]
Observation: Mice droppings noted under the shelves in the dry storage room. Glue boards are placed throughout the dry storage room and kitchen.
Corrective Action(s): Sweep and mop the area. Continue monitoring for mice activity.
Violation Score: 3

311 - Premises not maintained as per approved plans [s. 6(1)(b)]
Observation: Caulking around the sink in the Sorvest-Vestheim and Nordheim serveries show signs of mold growth.
Corrective Action(s): Remove and re-caulk the areas.
Violation Score: 1

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

General Observations:
Walk-in cooler temperature is 1 degC
Walk-in freezer temperature is -19 degC
Dishwasher rinse temperature is 76 degC at plate level
Hand-sinks are fully equipped
Temperature log's being maintained except as indicated in the violations section.
General sanitation is good
Ecolab Pest Control is on a monthly contract. Service reports are on-site.

Ostheim Servery
Handsink's fully equipped.
Fridge temperature 4 degC; Freezer temperature -18 degC
Temperature log's being maintained
200ppm Quats available in a spray bottle.
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.
CHANGE WATER FILTER AND REVISE DATE STAMP.

Sorvest-Vestheim Servery
Handsink's fully equipped.
Fridge temperature 3 degC; Freezer temperature -18 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.
Water filter date stamp indicated it was changed in September, 2022.
SANITIZER SPRAY BOTTLE WAS MISSING BUT WAS REPLACED DURING THE INSPECTION. HANDSINK REQUIRES RE-CAULKING.

Nordheim Servery
Handsink's fully equipped.
Fridge temperature 4 degC; Freezer temperature -18 degC
Temperature log's being maintained.
200ppm Quats available in a spray bottle.
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.
CHANGE WATER FILTER AND REVISE DATE STAMP. HANDSINK REQUIRES RE-CAULKING.

Solheim Servery
Handsink's fully equipped. REFILL SOAP DISPENSER.
Fridge temperature 4 degC; Freezer temperature -18 degC
Temperature log's being maintained
200ppm Quats available in a spray bottle.
Water filter date stamp indicated it was changed in September, 2022.
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*