INSPECTION REPORT Health Protection ADIG-CWJSDP

PREMISES NAME Meals On Wheels		Tel: Fax:
PREMISES ADDRESS 2900 272nd St Aldergrove, BC V4W 3R4		INSPECTION DATE October 12, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shannon Woykin		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 = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Hand sinks appear to be used as dumping sinks for various food items Produce, soups and meat residue appear to be in the hand sinks. Hand sinks were not being used at the time of inspection, no prep was occurring. Corrective Action(s): Ensure that at all times, hand sinks are being used for hand washing and are kept clean and sanitary. Minimum one hand sink in the kitchen must be reserved for hand washing while food is being prepared or served. Ensure hand sinks are cleaned and sanitized after use. Discussion with operator on changing one of the sinks to be a produce sink due to its location and keeping the one as hand washing only. Keep in mind that dumping grease and meats in the other sink by the door may cause this one to clog since it is not connected to the grease trap. Ensure that all volunteers are trained on using the hand sink for hand washing only. Date to be corrected by: Immediately. Violation Score: 5

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

Comments

Food Handler Hygiene o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers o Operators had clean clothing for food preparation Food Processing and Food Protection o Cooling - Temperatures are being monitored; cooling is done in small batches Ensure that meals are placed in freezer/cooler as soon as possible to decrease the time for cooling in the danger zone. o Food Storage - Food is stored in covered containers. -Raw meats are stored on the lowest shelf -Coolers are organized to prevent cross contamination Maintenance and Sanitation o Sanitation Plan - Operators have a sanitation plan in place Administration o Staff is certified in food safety -Permit is posted in public view