INSPECTION REPORT Health Protection CTIN-B74QQM

PREMISES NAME Fellburn Hospital Food Service		Tel: (604) 299-7471 Fax:
PREMISES ADDRESS 6050 Hastings St Burnaby, BC V5B 1R6		INSPECTION DATE December 3, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		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

304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies activity noted around dishwasher and compost bin area. Damp towels were being used to hold down the compost bag from falling into the bin. Corrective Action(s): Discussed concern with onsite supervisor and reviewed options to prevent fruit fly harbourage, including keeping compost bin closed (use other ways to hold down bag), store wet wiping clothes in sanitizer or collect in a closed bin. Remove food spills immediately. Traps for fruit flies can be placed in this area as well. Violation Score: 3

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

Comments

General: Handsink: soap, paper towel, hot & cold running water available Walk-in cooler: 3C Walk-in freezer: -19C Reach in cooler: 2C *shelves to be cleaned again Reach in freezer: -10C Hot holding units were warmed prior to delivery from Queenspark Mashed potatoes, broccoli, ground meat, gravy etc. were between 65 and 81C Dry storage adequate Dishwasher (high temp): 79.9C at plate, 85C at gauge; see thermo-label *this unit should be checked and recorded daily as discussed Manual warewashing procedure reviewed at triple sink - no concerns Quats sanitizer @200ppm, test strips available; dispenser is operational *please ensure to set up the stations so they are ready to go Temperature charts are up to date, probes are sanitized with alcohol wipes *ensure to use a new alcohol wipe after probing each food to prevent food from being contaminated All staffs are Foodsafe certified Adequate lighting and cover Please forward me the last 2 months pest control reports as the binder did not have hard copy inside *Note: conducted in person survey regarding romaine lettuce