INSPECTION REPORT Health Protection PKUR-CNPQUX

PREMISES NAME Scottsdale House		Tel: (604) 572-9550 Fax:
PREMISES ADDRESS 11779 72nd Ave Delta, BC V4G 1L5		INSPECTION DATE February 3, 2023	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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Disinfection wipes used for cleaning food contact surfaces without rinsing with potable water after. As per manufacturer's instructions, food contact surfaces require a potable water rinse. Corrective Action(s): If using these wipes, food contact surfaces must be rinsed with potable after as per manufacturer's instructions. Recommend using a sanitizer that does not require a potable water rinse. Staff made a bleach solution to use. Use 1/2 tsp of unscented household bleach per litre of water. Fresh solution should be made dailly. Violation Score: 5

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

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

Comments

Routine inspection -Single compartment sink in dining area provided with hot/cold running water, liquid soap and paper towels. -2 compartment sink in kitchen provided with hot/cold running water, liquid soap and paper towels. (One compartment filled with diluted bleach - ensure bleach is at 100-200 ppm in order for it to be an effective sanitizer. This can be obtained by using 1/2 tsp of unscented household bleach per litre of water). -High temperature dishwasher registered at 71 C on plate surface during final rinse. -Both domestic fridges at 4 C or below and freezer compartments at -18 C or below. -All freezers in storage area at -18 C or below. -Temperature records maintained - good job. -No hot holding at the time of inspection. -Facility kept in a clean and organized condition. -FoodSafe Level 1 requirement met at the time of inspection.