INSPECTION REPORT Health Protection LKIM-B7CSUV

PREMISES NAME Guildford Seniors Village Food Service		Tel: (604) 582-0808 Fax: (604) 582-7011
PREMISES ADDRESS 14568 104A Ave Surrey, BC V3R 1R3		INSPECTION DATE December 11, 2018	TIME SPENT 2 hours
OPERATOR (Person in Charge) Nimeera Shamji		NEXT INSPECTION DATE 6 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 = 14

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Sanitizer bottles in serving area of both first and second floors at 0ppm Sanitizer solution. . Corrective Action(s): Ensure night staff are changing out sanitizer solution. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Door skirts should be installed on all exterior doors to kitchen. Door skirts/sweeps have been installed to dry storage but not to perimeter doors. . Corrective Action(s): Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Containers storing lids and utensils require cleaning as some food debris has accumulated Corrective Action(s): Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Broken handles observed on cupboards of first and second floor serving stations. Repair handles . Corrective Action(s): Violation Score: 3

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

Comments

NOTE: Both Serving areas on first and second floor were inspected during lunch today. Hot holding units at 60 degrees or greater. COMMENTS - Facility in EXCELLENT sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Multiple functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (73.4) degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition - Knives stored in good sanitary condition - Good hand washing practices observed - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Remove music playing device from kitchen area for charging as cord is touching dough mixer. Ensure personal items do not come into contact with food contact surfaces.