INSPECTION REPORT Health Protection AHEN-CSYTRJ

PREMISES NAME Guildford Seniors Village Food Service		Tel: (604) 582-0808 Fax: (604) 582-7011
PREMISES ADDRESS 14568 104A Ave Surrey, BC V3R 1R3		INSPECTION DATE June 20, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Nimeera Shamji		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD 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 = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 302 noted on Routine inspection # AHEN-CSRQVY of Jun-13-2023 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Equipment/utensils/food contact surfaces were not properly sanitized as the dishwasher final rinse temperature was not achieving at least 71 degrees C at the plate level (measured at 57 degrees C, 64 degrees C, 67 degrees C, and 69 degrees C during different dishwashing loads at the time of inspection). Dishwasher had been turned on earlier this morning and it was checked by the Environmental Health Officer when dishwashing was occurring at the facility. Correction: Operator directed staff to use disposable single-service utensils for the lunch service today (Corrected). Maintenance Manager connected chlorine sanitizer to the dishwasher during the inspection to enable at least 50 ppm chlorine sanitizer to be dispensed during the final rinse cycle. Dishwasher final rinse chlorine sanitizer residual was measured at 50 ppm (minimal required: 50 ppm). . Ensure all food contact surfaces/utensils/equipment are washed, rinsed, sanitized, and air dried prior to use; Correct immediately. Operator informed they would immediately wash and sanitize utensils/equipment/food contact surfaces through the dishwasher with a final rinse chlorine sanitizer residual of at least 50 ppm. . Ensure to monitor the dishwasher continues to dispense at least 50 ppm chlorine sanitizer at the plate level with chlorine test strips in the interim. . Operator and maintenance manager informed that a plumber is scheduled to arrive tomorrow morning to assess the plumbing and/or booster and they would also arrange for the dishwasher technician to assess the dishwasher.

Comments

Follow up inspection: -Dishwasher is currently being used as a low temperature dishwasher. -Dishwasher final rinse chlorine sanitizer residual was measured at 100 ppm (minimal required: 50 ppm) at the plate level. -Chlorine test strips were available. -Dishwasher final rinse chlorine sanitizer residual is monitored three times per day (i.e. after breakfast service, lunch service, and dinner service). Operator provided the following information: -A dishwasher technician re-serviced the chlorine sanitizer connected to the dishwasher, which is being used as a low temperature dishwasher. -She intends to continue using chemical means (i.e. chlorine sanitizer dispensed during the final rinse cycle of the dishwasher) to sanitize food contact surfaces/utensils/equipment. -She will contact the Environmental Health Officer for a follow up inspection prior to converting the dishwasher back to a high temperature dishwasher in the future. It was reviewed that the dishwasher is required to achieve the sanitizing standard -i.e. a 5 log reduction of disease-causing microorganisms -on a consistent basis. If a high temperature dishwasher is to be used, dishwasher final rinse temperature is required to be at least 71 degrees C at the plate/utensil surface level to achieve adequate sanitizing. If you have any questions, feel free to contact the Environmental Health Officer. Signature is not required due to COVID-19.