Amenida Seniors Community
13855 68th Ave, Surrey · Restaurant
23 inspections
- Routine Inspection
0 infractions
- Routine Inspection
1 infraction
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Observation (CORRECTED DURING INSPECTION): Three bottles of Ensure found in dry storage. Expiration date 2025SE1
- Corrective Action(s): **Corrected during inspection** Products removed and discarded when identified by inspector.
- Please have staff check expiration dates for nutritional supplements/replacements.
- Violation Score: 5
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1. Mechanical dishwasher measured 0ppm chlorine at time of inspection.
- 2. QUATS sanitizer in spray bottles measured 0-100ppm at start of inspection.
- Corrective Action(s): 1. **Corrected during inspection** Mechanical dishwasher not drawing sanitizer at time of inspection. Technician contacted for repaired upon identifying by inspector. Please sanitize all equipment to ensure equipment is properly sanitized.
- 2. *Repeat* (Since Sept 2024) **Corrected during inspection** As proper concentration of sanitizer is detected fresh from dispenser, please retrain staff on how to properly dispense sanitizer. Saniitzer lines must be filled with sanitizer concentrate (pink/orange) before filling bottle.
- Due to repeat infractions with sanitizer concentrations, please develop and maintain a sanitizer concentration log for dishwasher (50ppm Chlorine), spray bottles (200-400ppm QUATS), and sanitizer pails (100-200ppm Chlorine). Test equipment at least twice daily; once in the morning before/when shift starts, once in the evening.
- Violation Score: 15
- 201 - Food contaminated or unfit for human consumption [s. 13]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): *REPEAT* (Since Sept 2024) Quats solution in kitchen measured 0ppm at time of inspection. Staff on site stated QUATS was filled from dispenser. Dispenser is on siphon system and concentrated sanitizer was not in the lines the entire time sanitizer was dispensed.
- **Corrected during inspection** Solution discarded. QUATS sanitizer filled from dispenser into larger container to ensure concentrate was siphoned.
- For ease of staff, recommended to fill larger container with QUATS to ensure concentrate is siphoned.
- Corrective Action(s):
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Ice formation observed in walk-in freezer, building up on boxes of food directly under condenser unit.
- Corrective Action(s): Remove ice. Please monitor and ensure food is protected, and that the ice formation does not reoccur. Maintenance may be needed if ice formation is reoccurring.
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: *REPEAT* (Since Feb 2024) Spray bottles in kitchen improperly labelled. Spray bottle Labelled QUATS filled with blue solution, and Spray bottle labelled Peroxide filled with pink (QUATS) solution.
- Corrective Action(s): Please ensure all bottles are filled with correct solutions to prevent mix up.
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: 1. QUATS solution in servery measured 0ppm at time of inspection. Staff on site stated QUATS was mixed with Peroxide cleaner solution.
- **Corrected during inspection** Solution discarded. QUATS sanitizer was filled into container. Inspector educated staff on importance of not mixing chemicals.
- Please have separate containers for chemicals. Review with staff importance of not mixing chemicals as it can react to produce unexpected hazardous chemicals
- 2. QUATS sanitizers in kitchen area measured 0ppm.
- **Corrected during inspection** Reviewed with staff how to properly fill spray bottles. Dispenser is on siphon system and sanitizer returns to reservoir jug after a time. Must ensure sanitizer is actually being dispensed before filling bottles.
- All QUATS spray bottles emptied and refilled with 200ppm QUATS solution. Facility also is using bleach as back up.
- Corrective Action(s):
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Equipment (stainless steel inserts) observed to be stacked while wet. Wet environments promote growth of bacteria and mould.
- 2. Plastic container (washable) without handle observed to be used as a scoop and stored directly in rice bin.
- Corrective Action(s): 1. Review all washed equipment. Re-wash and sanitize all wet-stacked equipment. Review with staff the importance of air drying equipment before stacking.
- Correct by: Immediately
- 2. Remove plastic container from ingredient bin. Use scoops with handles, and do not store scoop in a way that lets the handle touch the food.
- Correct by: immediately
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: *REPEAT* (Since Feb 2024) Spray bottles and pails in kitchen is not labelled. Spray bottle of water is in a similar container that is used or cleaning solutions.
- Corrective Action(s): Properly label al bottle sin kitchen area. This is to prevent accidentally mixing chemicals, or using chemicals directly on food
- Correct by: immediately
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): 1. QUATS sanitizer in servery observed to be <100ppm
- **Corrected during inspection** Issue observed to be at dispenser. Sanitizer solution is dispensed via siphoning action, and lines were not primed due to system.
- Staff needs to dispense solution until lines are primed (filled) with sanitizer solution. Sanitizer solution should appear foamy. Collect sanitizer solution only after lines are primed.
- 2. Bleach sanitizer in kitchen observed to be >400ppm (immediately bleached out test strip), or does not register as bleach.
- **Corrected during inspection** Inspector educated staff on proper mixing ratio.
- 1/2 tsp unscented bleach : 1L water.
- Develop signage so all staff will know how to properly mix bleach sanitizer solution
- Use a measuring spoon dedicated for mixing sanitizer solution to prevent adding too much or too little bleach.
- Corrective Action(s):
- Violation Score: 15
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: Raw meats observed to be stored adjacent or on top of other foods in walk-in freezer.
- Corrective Action(s): Ensure raw meats are stored away or below other food products.
- Correct by: immediately
- Violation Score: 3
- 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
- Observation: Spray bottles in kitchen observed to be labelled for QUATS or Peroxide.
- Corrective Action(s): Properly label spray bottles in kitchen area as "bleach" to prevent accidental mixing of chemicals.
- Correct by: immediately
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: *REPEAT* (Since Dec 2022) Stainless steel trays observed stacked while wet.
- *REPEAT* (Since Dec 2022) Stainless steel trays observed to be stored as clean while dirty.
- Corrective Action(s): Please educate staff to ensure equipment is cleaned well and fully dried before stacking.
- Correct by: immediately
- Violation Score: 9
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation (CORRECTED DURING INSPECTION): Mechanical low temperature dishwasher's rinse cycle observed to dispense water with chlorine residuals of <50ppm.
- **Corrected during inspection** Facility to soak all equipment in bleach solution (100-200ppm) after washing. Bleach available on site (Array, DIN 02507137). Soak all trays/equipment in sanitizer solution.
- Please contact ecolab to have unit serviced. Water from dishwasher sanitize cycle should reach at least 50ppm chlorine residual.
- Corrective Action(s):
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation: 1. Stainless steel trays observed to be stacked when wet.
- 2. Dirty stainless steel trays observed to be stored as clean.
- Corrective Action(s): 1. Equipment must be air dried before storing to prevent bacteria/mould growth. Educate staff on importance of air drying equipment.
- Correct by: Immediately
- 2. Ensure equipment is clean before storing (before air drying).
- Correct by: Immediately
- Violation Score: 3
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
- Observation: Shelving observed to have heavy food/grease/rust build up. Shelf used to store clean and sanitized stainless steel equipment.
- Corrective Action(s): Shelf needs to be cleaned regularly.
- Correct by: June 2023
- Violation Score: 3
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Observation: 1. Kimchi logs from May 1 - 4 state pH of products measured between 5.4-5.8. This is in contravention of the food safety plans, pH 4.2 - 4.5.
- 2. Head Chef and Resident Manager are unable to locate pH meter
- Corrective Action(s): Kimchi is not to be served to residents and must be handled as per food safety plans.
- Discontinue kimchi production until pH meter is available to ensure food safety plan is followed.
- Revise pH logs to identify:
- - kimchi batch
- - time that has passed since fermentation has started (e.g. start, 24 hours, 48 hours, etc.)
- Correct by: May 9, 2022
- Notify district inspector when you will be continuing production of Kimchi
- Violation Score: 15
- 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
- Observation (CORRECTED DURING INSPECTION): No staff observed to handwash throughout inspection. Staff observed to be only changing gloves.
- **Corrected during inspection** Resident manager and Head chef to reeducate staff on importance of hand washing and glove changing.
- Corrective Action(s):
- Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
- Observation: Divider for Pot Sink identified to be damaged and not separating the 2 compartment sink.
- Corrective Action(s): Repair divider so sink remains a 2 compartment sink
- Correct by: Nov 5, 2022
- Violation Score: 3
- 202 - Food not processed in a manner that makes it safe to eat [s. 14(1)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Observation: Some holes found along walls - notably behind ovens and along dish pit area. It appears baseboard heaters are not in use, and are restricting the ability to fully clean. Consider removing.
- Vast majority of foods are stored in pest proof containers - please also include the rice bags
- Corrective Action(s): Have walls repaired and baseboards replaced.
- Store all dry goods in pest proof containers.
- Violation Score: 3
- 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Observation (CORRECTED DURING INSPECTION): Evidence of kimchi potentially being made on site, but there is no indication of kimchi in the food safety plan.
- Corrective Action(s): Cease production of any kimchi on-site. Kimchi must be purchased from an approved source. If it is being produced on-site, you must have an approved food safety plan in place.
- Correct by: Today and ongoing
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed in the corner of the general storage room and along the walls, as well as the bottom shelf of the wooden cabinet. Additional droppings located inside the janitorial room in the corner.
- Corrective Action(s): Remove droppings with 1 part bleach, 9 parts water solution. Saturate for 15 minutes and ensure that personal protective equipment (PPE) is used to wipe up the droppings. Droppings to be placed inside double-bagged garbage container and disposed of in municipal garbage. Collaborate with your professional pest control company on increased monitoring and assessment of any potential entraceways.
- Date to be corrected by: July 26, 2019
- Violation Score: 3
- 212 - Operator has not provided acceptable written food handling procedures [s. 23]
- Follow-Up Inspection
0 infractions
- Routine Inspection
2 infractions
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Large pot of beef stock / broth was inside the walk-in cooler at an internal temperature of 10C. Beef stock was boiled last night.
- Corrective Action(s): Pot of beef stock was discarded at time of inspection. You must properly cool potentially hazardous foods from 60C to 20C in 2 hours, and from 20C to 4C in 4 hours. The following methods can be used to facilitate cooling:
- - Adding ice to the boiled product afterwards
- - Use a cleaned and sanitized ice wand
- - Portion the beef stock into smaller containers instead of a large vat
- - Do not immediately cover hot products after cooking, as you may trap steam inside and make it more difficult to cool
- Violation Score: 15
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
- Observation: 1. Soap was mixed in with sanitizer in one of the sanitizing pails. The pail did not contain any detectable quaternary ammonium compound (QUATS) residual.
- 2. Two other sanitizing pails in the kitchen had a concentration of approximately 100 ppm QUATS.
- Corrective Action(s): All sanitizing pails were emptied and replenished with 200 ppm QUATS at time of inspection. Do not mix soap with sanitizer. Ensure that you refill the sanitizing pails every 4 hours.
- Violation Score: 5
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): Container of ribs was resting directly on top of raw chicken wings.
- Corrective Action(s): Top container was cleaned and sanitized at time of inspection. Do not place containers directly above raw food products without any separation in between. Raw juices can adhere to the bottom of the container and contaminate food contact surfaces.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: New mouse droppings located in the following areas:
- - In the dry storage area near the walls underneath the shelving units, next to the wheels
- - Upstairs, in the servery, behind the garbage container
- Corrective Action(s): Remove the mouse droppings with a 1:10 dilution of bleach (1 part bleach, 9 parts water) with personal protective equipment. Saturate the droppings for approximately 10-15 minutes, and then remove. Thoroughly mop the floor afterwards.
- Contact your professional pest control company to discuss additional control measures, including on the top floor. Ensure that you keep all invoices and reports.
- Date to be corrected by: February 1, 2019
- Violation Score: 3
- 203 - Food not cooled in an acceptable manner [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 209 - Food not protected from contamination [s. 12(a)]
- Observation (CORRECTED DURING INSPECTION): 1. Vat of potatoes immersed in water inside walk-in cooler was uncovered at time of inspection.
- 2. Food bin containing opened flour bag lacks a lid.
- Corrective Action(s): 1. Potatoes were covered with a lid at time of inspection. Ensure that all food items are covered to protect them from contamination.
- 2. Obtain a lid for the food bin containing the flour bag (Date to be corrected by: Aug 27, 2018)
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Rodent droppings observed along perimeter of dry storage room, particularly in areas underneath shelving.
- Corrective Action(s): Remove shelving to expose rodent droppings. Spray down rodent droppings with a 1:10 dilution of bleach (i.e. 1 part water, 9 parts bleach) and let sit for 20 minutes. Wipe down droppings and double bag before disposal in garbage. Ensure that all dry storage items are stored in containers with tight-fitting lids.
- Date to be corrected by: August 27, 2018
- Violation Score: 3
- 209 - Food not protected from contamination [s. 12(a)]
- Follow-Up Inspection
0 infractions
- Routine Inspection
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
- Observation: Mouse found in a snap trap at dry storage room. Various traps set about premise.
- Corrective Action(s): 1) Continue with pest control. **Please email me your recent pest control reports**
- 2) Acquire large dry goods bins to hold your opened bags of flour, etc
- 3) Ensure NOTHING is left on the floor overnight
- 4) As evidence of rodents is found, document it (what, when, where) and provide that information to your pest control company.
- Violation Score: 3
- 304 - Premises not free of pests [s. 26(a)]
- Routine Inspection
0 infractions
- Follow-Up Inspection
0 infractions
- Routine Inspection
0 infractions