INSPECTION REPORT Health Protection TSTY-AQ9QGL

PREMISES NAME Suncrest Retirement Community		Tel: (604) 542-6400 Fax:
PREMISES ADDRESS 2567 King George Blvd Surrey, BC V4P 1H5		INSPECTION DATE August 15, 2017	TIME SPENT 1.6 hours
OPERATOR (Person in Charge) Glen Ang		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Paper towel dispenser has not yet been installed (properly) at ground floor servery hand sink. Corrective Action(s): Ensure dispenser is installed on wall near sink by 20th August 2017. Loose paper towels are currently available at sink. Violation Score: 3

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

Comments

*General sanitation excellent throughout kitchen and servery areas. No evidence of pest issues observed during inspection. *Note: limited food production currently occurring in kitchen (facility is still operating at minimal occupancy levels). *All coolers operating at 4 C or colder. Freezers operating at -18 C or colder. Ensure daily temperature logs are kept for each unit. *Note: copies of food safety and sanitation plans were not accessible to kitchen staff on site. Ensure printed copies are kept in a file on site, for future staff reference. *Low-temperature dishwasher provided 50ppm chlorine sanitizer in final rinse. *Hand sinks equipped with warm water, liquid soap and paper towels. *Hot holding units not in use during inspection. *Quat sanitizer available at 200ppm in spray bottles. Ensure cloth bucket solution is changed frequently in order to maintain strength. *Dish sinks in working order. *Organization of raw and ready-to-eat foods satisfactory. *Cooling procedures for large-volume items discussed with assistant chef during inspection. Ensure all foods cool from 60 to 20 C within 2 hours, and from 20 to 4 C within a further 4 hours. *Note: second-floor serveries have been constructed. Coolers/freezers in both areas operating at satisfactory temperatures. Hand sinks satisfactory (ensure hot water is adjusted to allow slightly warmer water). Hot plate warmers are present in both areas - temperatures not tested during inspection. Ensure hot plates are capable of maintaining food at 60 C or higher. *Health approval is granted to use second floor serveries for service of food to residents (note that this does not exempt you from approvals required by other agencies). *Ensure the health department is contacted for inspection prior to opening servery areas on additional floors.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: TSTY-AQ9QGL
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. Partial 08/18/2017 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. Partial 08/18/2017 Time Spent: 0.1 hour Specific comments: *Box/nutritional labels for stir fry noodles in paper bags in dry storage room were not available. Ensure copies of nutritional labels (and supplier information) are forwarded to area inspector by date indicated.
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