INSPECTION REPORT Health Protection 229855

PREMISES NAME Dania Home Commercial Kitchen		Tel: (604) 299-2414 Fax: (604) 299-7775
PREMISES ADDRESS 4175 Norland Ave Burnaby, BC V5G 3S7		INSPECTION DATE October 11, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Penny Hill		NEXT INSPECTION DATE 4 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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: 1) Box of rice in dry storage area was open, bag was not sealed. 2) Ready to eat desserts were stored under uncooked bacon in the walk-in cooler. Corrective Action(s): 1) Transfer rice to pest proof/food grade container. Corrected during inspection. 2) Store raw meat beneath ready to eat foods to prevent contamination. Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: 1) Mouse droppings noted on floor between wall & cooler in Nielsen/Justesen Servery 2) Cockroach (dead) noted on glueboard in fly light unit. Mgr reported cockroach issues which are being treated/addressed in the dishwashing area. Corrective Action(s): 1) Clean up droppings & disinfect area. Continue to monitor for further activity. 2) Continue to maintain contract with Pest Control company to address cockroach issues. (Note: Treatment was provided night before). Follow all recommendations of the Pest Control Technician Continue to maintain a high level of sanitation Ensure dishwashing area is thoroughly cleaned at the end of the day/night and any spills/moisture cleaned/dried. *Caulking behind dishwashing area needs replacement.

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

Comments

-General sanitation of kitchen and servery areas was satisfactory. Some minor build-up noted along edge of floor in Mortensen & Christensen serveries. Ensure level & frequency of cleaning is increased in these areas. -Handwashing stations in main kitchen & all serveries supplied with hot & cold running water, liquid soap & paper towel. -Quats sanitizer solution at 200 ppm present in buckets in main kitchen & all serveries. -Test strips present for verifying concentration staff knowledgeable about mixing/dilution procedures for sanitizer in serveries. -Quats sanitizer from dispenser in main kitchen was 200 ppm -Records for coolers/freezers/dishwasher temperatures present in main kitchen & serveries. Records appear to be consistently maintained. Ensure corrective action is recorded if temperature limit is not met. -Pest Control Contract in place with Ecolab -All kitchen/servery staff hired have Foodsafe level 1. Support Services Mgr has reviewed all certificates to ensure they are valid. Support Services Mgr has completed Foodsafe level 2 and will be completing the refresher course for Foodsafe level 1 -Staff show good hygiene; frequent handwashing, hairnets worn. Main Kitchen -Walk-in cooler 1 deg. C -Walk-in freezer -12 deg. C -True cooler (adjacent to ice machine) 3 deg. C -Hot holding units used to transport food to serveries were >60 deg. C -High temp. dishwasher functional. Final rinse was 77.6 deg. C -Dry storage area organized with food stored on shelving. Andersen Servery -Cooler 2 deg. C -Freezer -6 deg. C *Monitor freezer temperature. Ensure food is maintained in a frozen state. Have freezer serviced/repaired if temp does not decrease. -High temp. dishwasher functional. Final rinse was 73.9 deg. C Mortensen Servery -Cooler 4 deg. C -Freezer -15 deg. C -Dishwasher functional & met sanitizing temp. requirement. Final rinse was 71.7 deg. C at dish surface. Christensen Servery -Cooler 3 deg. C -Freezer -17 deg. C -High temperature dishwasher functional and met sanitizing temp. required. Final rinse was 72 deg. C at dish surface. Nielsen/Justesen Servery -Cooler 3 deg. C -Freezer -13 deg. C -High temperature dishwasher functional. Final rinse was 75.7 deg. C at dish surface. -Hot holding units (steam table) were not in use at time of inspection as it was between meals.