INSPECTION REPORT Health Protection NTRG-B9UUBK

PREMISES NAME Last Door Recovery Society		Tel: (604) 525-9771 Fax: (604) 525-3896
PREMISES ADDRESS 323 8th St New Westminster, BC V3M 3R3		INSPECTION DATE March 1, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 08, 2019
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 = 19

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Condiment cooler in kitchen minimum air temperature at 6.9C. Several foods checked at 9C. Corrective Action(s): Repair cooler to keep foods = to <4C. Correction date: immediately. Violation Score: 3 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Paper towel dispenser at hand sink in kitchen not stocked. Staff restocked paper towels. Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings noted on the floor near the dry foods bin. Corrective Action(s): Remove rodent droppings. Clean and sanitize the area. Pest control contract in place, service monthly. Records of services provided. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Doors to dining area and kitchen has air gaps underneath. Multiple bottles of cleaning agents were found on the floor under the sink area downstairs. Corrective Action(s): Air gap must be covered (eg. weatherstriped) to prevent pests. Move the cleaning agents to storage at least 6" above the floor to facilitate visual inspection of pests, cleaning and monitoring. Correction/completion date: 1 week Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Several wooden spoons were in poor condition (not easily cleaned and sanitized). Metal spatula had handle that was melted. Operator discarded the utensils noted at time of inspection. Corrective Action(s): Violation Score: 5

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

Comments

-Undercounter cooler #1 (2C), undercounter cooler #2 (see violation comment), downstairs domestic cooler (4C) and downstairs upright cooler (foods <4C) -Domestic freezer -18C -High temperature dishwasher had a final rinse temperature of 72.5C at the dish surface (minimum 71 C required for proper sanitizing) -Sanitizer solution at 200 ppm QUATS available in spray bottles and dispenser downstairs. Chlorine solution in spray bottle used for cutting boards was too strong (bleached out test strip), operator prepared new bottle at 100ppm at time of inspection. Discussed with main chef on how to make proper food contact surface sanitizer (2mL of bleach for every 1L of water). -General sanitation was satisfactory at the time of inspection; Chef mentioned that deep cleaning done every Sunday night, microwave gets cleaned by end of day. -General food storage practices satisfactory at the time of inspection. Foods properly stored off the floor and covered. -Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification verified (main chef and Program manager/Acting Executive director (Operator) noted that he has Foodsafe Level 1 Certificate. -Fume hood canopy cleanliness appeared satisfactory. Next service date June 2019. **Note: Aprons should not be stored in the drawers where the knives are kept for sanitary purposes. **Note: The thermometer in the undercounter cooler in kitchen (right hand side) was not accurate. Chef discarded it. Must replace with new one.