INSPECTION REPORT Health Protection JCRH-C6FS8G

PREMISES NAME St Michael's Centre Food Service		Tel: (604) 434-1323 Fax:
PREMISES ADDRESS 7451 Sussex Ave Burnaby, BC V5J 5C2		INSPECTION DATE September 1, 2021	TIME SPENT 1.75 hours
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

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: - Minor amount of mouse droppings noted on floor adjacent to combi oven and on the floor by robot coupe station. Droppings appear to be from past rodent activity and had not been cleaned/removed. Corrective Action(s): - Clean above noted areas to remove droppings and sanitize areas. [Correction date: 08-Sept-2021] Violation Score: 3

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

Comments

Routine inspection of kitchen conducted and the following observations were made: - General sanitation of kitchen was satisfactory with the exception of two areas of the floor where minor amount of mouse droppings noted (see violation above) - Equipment maintained in sanitary condition - Handsinks supplied with liquid soap and paper towel - Walk-in cooler was operating at 4C - Food stored in walk-in cooler was stored in a manner to prevent contamination (ie. wrapped/covered and raw meats stored beneath ready to eat items) - Walk-in freezer was at -14C - High temperature dishwasher met sanitizing temperature requirement. Final rinse temperature was 74.9C at dish surface as measured with min/max thermometer. - Temperature of walk-in cooler, walk-in freezer and dishwasher are monitored and recorded. Ensure that corrective action is being recorded if required temperature is not met. - Quats sanitizer (200ppm) present for sanitizing food contact surfaces. - Dry storage room organized with food items stored on shelving 6 inches off of the floor and most dry goods stored in pest proof containers. - Pest control contract in place with weekly service. Viewed most report from 24-Aug which indicated no activity in traps in the kitchen. - Support Services Manager reported all kitchen staff have completed Foodsafe level 1 and a system is in place to ensure certification is renewed prior to expiry. Note: Signature of recipient not required due to Covid safety protocols. Observations of inspection reviewed with Support Services Manager and CEO and a copy of the report was provided.