INSPECTION REPORT Health Protection JMAA-BM5SSV

PREMISES NAME Breakthrough Lodge		Tel: (604) 535-3167 Fax:
PREMISES ADDRESS 2695 McBride Ave Surrey, BC V4A 3E9		INSPECTION DATE February 25, 2020	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Rengan Nagalingam		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

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer spray bottle is not labelled. Corrective Action(s): Spray bottle labelled at time of inspection. Ensure that all chemicals are appropriately labelled to avoid accidential misuse. Violation Score: 3

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

Comments

Routine inspection conducted of the kitchen areas of the care facility. Facility is well maintained and operated, and is in sanitary condition. The following was noted at time of inspection: 1. Temperatures - Domestic cooler inside downstairs kitchen at 4C - Domestic freezer inside storage room at -18C - Upstairs cooler units maintained at 4C or less - Upstairs freezer maintained at -18C or less - Cooler and freezer units are equipped with accurate thermometers - Temperature logs maintained for each cooler unit 2. Hygiene and Sanitizing - Hand wash stations in both kitchens adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Bleach sanitizer spray bottle available at 200 ppm - Low-temperature dishwasher downstairs releases 50 ppm chlorine residual at final rinse cycle - High-temperature dishwasher upstairs (for client's plates and utensils) releases 77C water at the final rinse cycle - Utensils, plates, kitchen equipment stored in excellent sanitary condition inside cabinets and drawers 3. Storage practices - All products for long-term storage labelled inside freezer units and appropriately packaged - Food products are elevated at least 6" off the floor. Dry storage area, kitchen storage areas are well organized - Chemical storage is underneath the sink and separate from any food processing areas - Cooler for client specimen collection and storage is separate from food 4. Pest Control - No evidence of recent, visible pest activity noted at time of inspection 5. Administrative - Temperature logs and dishwasher logs up-to-date - Permit is posted and up-to-date