INSPECTION REPORT Health Protection JPAK-B38T4W

PREMISES NAME Menno Hospital Kitchen		Tel: (604) 859-7631 Fax:
PREMISES ADDRESS 32945 Marshall Rd Abbotsford, BC V2S 1K1		INSPECTION DATE August 1, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Karen Bailie		NEXT INSPECTION DATE August 02, 2018
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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Conveyor belt dishwasher is not working in good order; water heat booster failed so that the dishwasher could not bring the temperature up to minimum of 71 C at plate level after final rinse cycle. Repair technician was called this morning when they found out about the fault. Temperature logs for dishwasher on site and reviewed Corrective Action(s): Required operator to repair the booster. Until then, manual dishwashing must be done at three compartment sink. Extra staff is to be hired to ensure that all dishes and utensils are washed and sanitized appropriately Date to be corrected by: Immediately Violation Score: 9

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

Comments

Overall sanitation is satisfactory Hand washing stations stocked with liquid soap and paper towel Hot and cold running water available at all sinks QUAT sanitizer available on site and in use Walk-in cooler #1 at 4 C or lower, walk-in cooler #2 at 4 C or lower; two-door cooler near entrance at 4 C or lower, other coolers at 4 C or lower Walk-in freezer #5 at -18 C or lower, walk-in freezer #6 at -18 C or lower Hot holding units that were on at 60 C or higher Dry storage is well organized, everything off the floor, proper covers in place. No sign of pests noted at the time of inspection **When dishwasher is not working, manual dishwashing methods are carried out at three compartment sink. As there are large volumes to be done, extra staff are hired to accommodate the volume until dishwasher is repaired to good working order. Single-use dishes are used to reduce the volume of manual dishwashing at times of need.**

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JPAK-B38T4W
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment