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 TAKENFOOD 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