INSPECTION REPORT Health Protection MLOO-AWWUN3

PREMISES NAME Augustine House Food Service		Tel: (604) 940-6005 Fax: (604) 940-6015
PREMISES ADDRESS 3820 Arthur Dr Delta, BC V4K 5E6		INSPECTION DATE March 16, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Marge Kerr		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 = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A large bucket of soup was observed to be in the process of cooling in room temperature. The internal temperature of the soup was measured to be > or = 60C. A staff member stated that the bucket of soup will be stored in the walk-in cooler later. Corrective Action(s): Foods cannot cool quickly in large buckets. Portion the soup into small, shallow containers and use ice baths to allow the cooling process to occur quickly. Date to be completed: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): A scoop was stored within one of the bulk food bins. The handle of the scoop was in direct contact with the food. Corrective Action(s): Do not store scoops directly in food to avoid contamination. Date to be completed by: Immediately Violation Score: 3

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

Comments

-General sanitation is satisfactory -Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels -Coolers (walk-in, stand-up, under counter) at < or = 4C -Freezers (walk-in) at < or = -18C -Thermometers available for coolers and freezers -Hot holding unit not in use at the time of inspection. Ensure the unit is able to hold temperatures > or = 60C. -High temperature dishwasher in use. Temperature reached 73.2C at the plate level during the final rinse. -200 ppm Quat sanitizer available in buckets with wiping cloths -Dry storage is satisfactory -No signs of pests observed during inspection