Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-BAQSFQ
PREMISES NAME
Bill Reid Place		Tel: (604) 574-4341
Fax: (604) 574-4369
PREMISES ADDRESS
17752 Colebrook Rd
Surrey, BC V3Z 1C1		INSPECTION DATE
March 29, 2019		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Mary Grim 		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 6
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 2
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Bucket of onions and potatoes stored underneath the handwashing sink. Do not store any food items here (even temporarily) as dirty water may splash onto the food.
Corrective Action(s): Food items were moved to the dry storage area.

Violation Score: 3

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
Observation (CORRECTED DURING INSPECTION): Back door was left open at time of inspection. Two flies observed in kitchen.
Corrective Action(s): In order to prevent pest entry, either install a screen at the back door or keep the back door closed at all times. As discussed, if staff feel that the kitchen is becoming too hot, then a screen door will need to be put in place if they wish to keep the back door open.
Violation Score: 3

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

Routine inspection conducted
Handsink equipped with liquid soap, paper towels, hot/cold running water.
2 door cooler in kitchen: 3 deg C
2 door freezer in kitchen: -19.5 deg C
Freezer in storage room: -18 deg C
There is a domestic upright cooler/freezer in the lounge area. This is for client use only for them to store their own personal food items. It is not used by the kitchen.
Operator has switched butter/jams (previously in large containers that clients were scooping into themselves) to individually packaged ones. Good.
Thermometers available in all cold holding units
3 compartment sink available
High temperature dishwasher achieved 72.8 deg C on rinse cycle (minimum 71 deg C req'd)
General sanitation excellent
Dry storage area good; all foods stored off floor
Bleach surface sanitizer at ~200 ppm chlorine residual (ensure to keep concentration between 100-200 ppm) ; Operator will be changing to a quat sanitizer once the bleach solution is finished.
Chef has valid FoodSafe certificate, expiry in 2023
Temperature logs available and kept up to date
Ensure to keep permit posted in kitchen