INSPECTION REPORT Health Protection LORN-AFHRGY

PREMISES NAME Delta View Life Enrichment Centre - Main Kitchen		Tel: (604) 596-8842 Fax:
PREMISES ADDRESS 9321 Burns Dr Delta, BC V4K 3N3		INSPECTION DATE November 8, 2016	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jane Devji		NEXT INSPECTION DATE November 10, 2016
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 54

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Coolers in 3 separate care units were measured above 4C (Alpline @ 10C, Garden @ 6-8C, Cascades at 8-10C) Corrective Action(s): Immediately adjust or repair coolers to maintain 4C. Check these coolers today as they have already been adjusted. In all three of these units, temperature logs indicate 40F (4C) - ensure staff are properly trained to record unit fridge temperatures. Violation Score: 15 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 3 containers of prepared and portioned food (veggies, rice) were found sitting at room temperature, interal temperature measured 35C Corrective Action(s): Staff indicate food containers had only been there for a few minutes and were there because there was no room in the steamer. All hot food must be kept 60C or hotter at all times. If there is no room for food containers you may not leave them sitting at room temperature. Obtain another hot holding unit if this is an ongoing issue. Food containers were moved to the steamer unit during inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Dishwasher final rinse temperature was only measured at a maximum 68C (it must be at least 71C internally). Corrective Action(s): Repair or replace dishwasher as needed. Discuss with staff the severity of the issue of recording incorrect temperatures. For the past several days, the rinse temperature has been recorded as 160 - 165F and it must reach 180F for proper sanitizing as indicated on the machine as well as your temperature logs. Back up sanitizing must be put into place if dishwasher isn't reaching proper sanitizing temperature. Until machine is repaired and properly sanitizing, you must manually sanitize all dishware by soaking in quats sanitizer (ostro-san) for 2 minutes or as indicated by the manufacturer's directions. Violation Score: 25

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Flooring throughout kitchen and dishwashing area is in need of repair - paint is peeling, especially under dishwashing areas Corrective Action(s): Repaint, repair or resurface flooring throughout kitchen. Flooring material must be smooth, non-porous and easily cleanable. Bare concrete spots are not acceptable. Correct by December 8th. Violation Score: 9

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

Comments

All coolers in the main kitchen measured 4C or colder. Freezers in the main kitchen measured -18C or colder Handsinks supplied with soap and paper towels 200ppm quats sanitizer present and in use in kitchen Cooling logs are in place for cooling of large items (meat roasts etc) **Food safety plans do not indicate any cooling steps - if cooling and reheating are happening in the kitchen, these processes and temperatures must be indicated in the food safety plans.