INSPECTION REPORT Health Protection JCHW-B3NPVN

PREMISES NAME CareLife Fleetwood - Food Service		Tel: (604) 598-7200 Fax:
PREMISES ADDRESS 8265 159th St Surrey, BC V4N 5T5		INSPECTION DATE August 15, 2018	TIME SPENT 1.66 hours
OPERATOR (Person in Charge) Lisa Cheng		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer solutions in Cedar and Pine room were at 50ppm. Corrective Action(s): Quats sanitizer must be at 200ppm to properly sanitize food contact surfaces. Ensure staff are filling spray bottles with new solutions on a regular basis. Sanitizer spray bottles were refilled with 200ppm Quats sanitizer solution at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the Cypress serving kitchen and in he main kitchen (behind dry ingredient containers and in the dry storage area). Corrective Action(s): Clean and sanitize areas affected with rodent droppings and continue to monitor for pests. Facility is currently serviced twice a month by a professional pest control operator. To avoid pest infestation, ensure the following area carried out: fill holes and potential entry points with steel wool, keep kitchen in a sanitary condition, keep all foods off the floor, stored in pest proof containers, and covered, remove garbage from the facility on a regular basis, and keep doors closed except during deliveries. Violation Score: 3

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

Comments

-Facility consists of one main kitchen and nine serving kitchens (Cypress, Pine, Cedar, and Spruce were inspected). Food is prepared in the main kitchen and delivered to the serving kitchens for serving. Main Kitchen: -Walk-in coolers (two) were at or below 4C. -Walk-in freezer was at -20C. -Temperature records have been missed for a few days. -Hot holding units were greater than 60C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). Dishwasher temperatures are recorded daily using a max temperature thermometer. -Pot washer rinse water was at 74C. -Quats sanitizer dispenser was tested at 200ppm. -Quats sanitizer spray bottles were tested at 200ppm and properly labelled. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer was clean and well maintained. Staff are properly disassembling slicer for cleaning and sanitizing. Ensure staff allow sanitizer to air dry to allow for proper contact time rather than wiping slicer dry (potential recontamination). -Canned food items were found to be in good condition. -Foods properly stored off the floor and covered. -General sanitation satisfactory at the time of inspection. -Shelving units were found to be clean and sanitary. -Facility is serviced by professional pest control every two weeks. Serving Kitchens: -Refrigeration units were all at or below 4C. Cooler units equipped with accurate thermometers inside the cooler unit. -Hot holding units were turned on in preparation for delivery of foods. -Handwash stations equipped with warm water, liquid hand soap, and single use paper towels. Pine serving kitchen handwash station does not get warmer than 28C - soap can still lather and properly wash off. -Quats sanitizer solution in Cypress and Pine room at 200ppm. *Temperature records have been missed on a few days and corrective actions are not recorded when temperatures exceed critical limits (4C for cooler). General: -Facility will be adding an upright freezer to the facility. -FoodSafe Level 1 requirement met - certificate valid until 2022. -Please contact the inspector if you have any questions or concerns.