INSPECTION REPORT Health Protection JCRH-CKHTGV

PREMISES NAME Victory Hill Residential Program Food Service		Tel: (604) 660-1800 Fax: (604) 660-1859
PREMISES ADDRESS 4334 Victory St Burnaby, BC V5J 1R2		INSPECTION DATE October 24, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Patrick Tarchuk		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 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

304 - Premises not free of pests [s. 26(a)] Observation: - Minor amount of mouse droppings noted on floor in dry storage closet. Corrective Action(s): - Clean up droppings and sanitize area. Monitor for any additional droppings to establish if issue is current. Traps (eg. snap traps, glue boards, or multi catch traps) should be placed for monitoring/control. If additional rodent activity (ie. droppings or sightings) is present, the services of a qualified pest control technician may be needed. To be corrected by: 31-Oct-2022 Violation Score: 3

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

Comments

- Kitchen and storage area maintained in sanitary condition - Handwashing sink supplied with hot and cold running water, liquid soap and paper towel - Quats sanitizer present and in use for sanitizing food contact surfaces. Concentration measured 200ppm - High temperature dishwasher was operation and met sanitizing rinse temperature. Final rinse was 76.3C at dish surface. - Coolers were maintaining a temperature of 4C and freezers were maintaining food in a frozen state: - Fridge/freezer (kitchen) 2C/-14C - Freezer (kitchen) -27C - Cooler (kitchen) 1C - Cooler (Storage shed) 4C - Freezer (Storage shed) -20C Note: One freezer no longer in use. - Food in coolers was wrapped/covered. Dry goods were stored on shelving >6 inches from the floor. - Food handling staff present has completed Foodsafe level 1. Note: Temperature record sheets were present/in use on coolers and freezers. Based on records, it appears temperatures are being checked approx. weekly. Temperatures of coolers, freezers, and dishwasher should be checked at least daily or more frequently if indicated by food safety and sanitation procedures.