INSPECTION REPORT Health Protection MBEK-AYZTDX

PREMISES NAME Suncrest Retirement Community		Tel: (604) 542-6400 Fax:
PREMISES ADDRESS 2567 King George Blvd Surrey, BC V4P 1H5		INSPECTION DATE May 22, 2018	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Glen Ang		NEXT INSPECTION DATE May 24, 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Internal temperature of soup located in walk in cooler was measured at 62 degrees C. Soup was stored in a large volume container (10 L) Corrective Action(s): Soup was transferred to an ice bath at time of inspection. It was stated by the chef that normally there is no cooling of food; however, additional product was prepared today and was to be cooled to serve on another day. Ensure that all potentially hazardous foods are cooled from 60 degrees C to 20 degrees C within 2 hours, and from 20 degrees C to 4 degrees C within 4 hours to limit the growth of potential pathogens and/or toxins. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One spray bottle of sanitizer was tested at 50 ppm quats. Corrective Action(s): Sanitizer bottle was emptied and refilled at the dispenser. Sanitizer was re-tested at 200 ppm quats. Please ensure that sanitizer is maintained at concentrations required for effective sanitizing of surfaces (quats: 200 ppm unless otherwise stated). Test strips are available on site. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Two utensils were stored in the space between the steam table and the adjacent wall (main kitchen). 2. One scoop was located at the bottom of a dry storage bin. A bag of food product was located within the bin and exterior of bag was in contact with scoop. Corrective Action(s): 1. Utensils were removed at time of inspection. Please ensure that utensils are not stored in this space as it cannot be effectively cleaned and sanitized on a regular basis. 2. Scoop was removed at time of inspection to be sanitized. Please ensure that scoops are stored in a way that protects food from potential contamination (e.g. with handle outside of food product or stored safely outside of bin). Ensure that bin is cleaned and sanitized prior to adding food product directly to bin. Violation Score: 3

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

Comments

Expansion of services planned for third and fourth floors, as well as complex care located on the first floor. Two serveries are located on each of the third and fourth floors, and one is located on the first floor for complex care. Main Floor Kitchen: - Walk in cooler at 4 degrees C. Food is covered, dated (preparation date), and stored off the floor. Raw and ready-to-eat are properly organized. - Reach in cooler at 2 degrees C - Walk in freezer at -21 degrees C - Hot holding internal temperatures of soup at greater than 60 degrees C. Note: Only leftmost unit in use. Please ensure that all hot holding units, including transport units and hot plates, are capable of maintaining foods at 60 degrees C or more. - Thermometers accurate to 1 degree C are available for cold holding units. Probe thermometers available for internal food temperatures. - Hand washing stations are unobstructed and supplied with hot and cold running water, liquid hand soap, and single use paper towels. - Low temperature dishwasher measured at 70 degrees C and 50 to 100 ppm chlorine at the utensil surface. - Three sink plugs available at manual ware washing sinks. - Dishwashing and temperature logs are available and up-to-date. - Utensils and equipment are maintained in sanitary condition - Quaternary ammonium compounds (quats) sanitizer is available in labeled spray bottles at 200 ppm (exception: refer to code 302) - Sample of audited nutritional supplements are within printed expiry dates - Dry storage in clean condition. - No signs of pest activity observed at time of inspection - FOODSAFE requirements met at time of inspection. Dining Area: - Cooler at 3 degrees C. Thermometer is available. - Hand washing station supplied with hot and cold running water, liquid hand soap, and single use paper towels. Serveries (1st, 2nd, 3rd, and 4th floors): - All serveries have hand washing sinks that are supplied with hot and cold running water, liquid hand soap, and paper towels. Exception: First floor (complex care) servery has no paper towel in dispenser. Ensure that it is properly stocked prior to use. - All servery coolers at 4 degrees C or less - All servery freezers satisfactory - Thermometers accurate to 1 degree C are available Note: Three bags of dry food product were located on the floor of the dry storage area. It was stated by the chef that bags had arrived recently and product will be transferred to dry storage bins. Please ensure all foods are stored off the floor to facilitate cleaning and protect from potential contamination. The following is to be provided: 1. An update to the current food safety plan describing procedure for serving food to all serveries after it is cooked. Currently there are two heated serving carts on site. 2. Food safety and sanitation plans are not on site. Ensure that these are available on site.