Fraser Health Authority



INSPECTION REPORT
Health Protection
LQUN-BH2QJR
PREMISES NAME
Colony Farm Forensic Psychiatric Hospital		Tel: (604) 524-7774
Fax:
PREMISES ADDRESS
70 Colony Farm Rd
Coquitlam, BC V3C 5X9		INSPECTION DATE
October 17, 2019		TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Jose Morais		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 = 14
Critical Hazards: Total Number: 2
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION):
Food in the fridge, A1 kitchen, was 12C while the fridge temperature was 14C. Bacteria will grow in the food as it is above 4C.
Corrective Action(s):
Immediately decrease the temperature of the fridge. Check the temperature of the FOOD after 1 hour, if the food is above 4C then THROW AWAY all perishable foods (dairy, proteins, cut fruit/veggies, etc.). During the inspection, the temperature of the fridge was lowered.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
The pan/pot dishwasher had an empty soap dispenser. The pans/pots are not being washed properly, this will leave food, grease and bacteria on it.
Corrective Action(s):
Immediately put more soap in the dispenser, and ensure all staff recognize what the warning buzzer sound is. During the inspection, staff placed more soap in the dispenser.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
1) A1 kitchen fridge temperature was 14C. Fridges must be kept at 4C or lower to slow bacterial growth.
2) A4 kitchen door handle of fridge is missing. It is difficult to open the door and this may damage other parts of the door or seal.
3) Found cracked or chipped plastic food inserts and lids and ice scoop. Bacteria can grow in the cracks, and/or pieces of plastic can fall into food or ice.
Corrective Action(s):
1) Immediately lower the temperature of the fridge so it can maintain 4C or colder at all times. During the inspection, the temperature was lowered and will be checked in 1 hour. If the temperature has not decreased below 4C, immediately STOP using the fridge and have it repaired/replaced.
**Correction date: Immediately**
2) Install a new door handle on the fridge door in A4 kitchen, and/or repair or replace the equipment.
**Correction date: Nov. 1/19**
3) Throw away any damaged equipment, lids, or food inserts. Have equipment inspected regularily and replaced when damaged.
**Correction date: Nov. 1/19**
Violation Score: 3

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation:
A1 kitchen fridge had no thermometer in it. Staff are unable to monitor or record the temperature of the fridge daily, and therefore do not know if there is a problem with the fridge.
Corrective Action(s):
Purchase and place a thermometer in the fridge for monitoring purposes.
**Correction date: Oct. 21/19**
Violation Score: 1

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

A routine inspection was conducted, the following observations were made:
- All coolers (other than fridge in A1 kitchen) were 4C or colder; all freezers were -18C or colder; thermometers present; and temperatures recorded daily.
- Pot/pan high temperature dishwasher had a rinse cycle temperature above 71C at the plate's surface, as per thermolabel.
- High temperature, conveyor-style, dishwasher had a rinse cycle temperature of 76.3C at the plate's surface, as per max/min thermometer.
- High temperature dishwashers, in A-Building kitchens (other than A1, which being repaired), had rinse temperatures above 71C at the plate's surface as per max/min thermometer.
- High temperature dishwashers, in Dogwood and Elm kitchens (other than DW, which a new one is on order), had rinse temperatures above 71C at the plate's surface as per max/min thermometers.
- LT Bleach sanitizer had [Cl2] of 200pm. This is used for stain removal on equipment, not sanitizing.
- Lemon Tree sanitizer used on all surfaces and equipment. The Quats sanitizer level was 200ppm. Testing of the concentration shall be done daily, test strips present.
- All foods stored in food grade containers; covered; labeled; date coded; stored in groups with proteins separate or below RTE foods; and foods stored 6" off the floor on shelves, racks or platforms.
- No expired foods in use. FIFO rules being followed.
- General sanitation level is good.
- No signs of pests. No black flies found in the dry storage room.
- FoodSafe certified staff present.