Dr. Helmcken Memorial Hospital
640 Park Dr Clearwater BC V0E 1N0 · Institutional - Food Service
11 inspections
- Monitoring
2 infractions
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • Cooking logs not maintained. • Send copies on date noted.
- F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): • High temperature dishwasher logs not maintained • Sanitizer logs not maintained • High touch cleaning/sanitizing logs for kitchen not maintained • Send copies on date noted.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Monitoring
0 infractions
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): • Please ensure that recycling is removed on a regular basis so that it does not clutter/impede cleaning in kitchen. • Dry goods room and freezer - ensure items are not stored on floor as this can impede cleaning and possible contamination if floor stored items are placed on food contact surfaces. Clean all floor surfaces thoroughly. • Please remove coffee machine stored wrapped in plastic on the floor on old cardboard. Storage of this item under the sink impedes cleaning and the old, worn cardboard cannot be adequately cleaned and sanitized - REPEAT INFRACTION.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • 1x hand sink requires dispenser for paper towel not on dispenser.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • No current cooking logs onsite - ensure these are kept as per schedule - email Health Officer copy of 1 month completed logs on date noted above. • A few days of cooler/freezer logs missing as well, as per above, email copy Nov 1, 2024
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
4 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Facility has test strips for sanitizer (quats) however, all test strips have expired. Please order updated test strips to ensure readings are accurate. • Thermometer in the walk in freezer is broken, please replace.
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Please remove coffee machine stored wrapped in plastic on the floor on old cardboard. Storage of this item under the sink impedes cleaning and the old, worn cardboard cannot be adequately cleaned and sanitized.
- F3.1 Does the operator have a valid operating permit or approval to operate?
- Observation(s): • Please post Permit to Operate in view of dining area - currently in office.
- F3.1A A valid permit to operate must be posted in a conspicuous location.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): • No current cooking logs onsite - ensure these are kept as per schedule - email Health Officer copy of 1 week's completed logs on date noted above. • A few days of cooler/freezer logs missing for May - discussed with staff and May 12th filled out - RESOLVED.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Cleaning and general "spring cleaning" in hard to reach areas as discussed during site inspection, including janitor closet and inside cooler where food debris has spilled. Provide photos showing areas cleaned by date noted above. 2) As discussed onsite, coffee machine to be repaired (leak). Currently in the works, provide an email when completed. 3) Re-caulk around the hand wash sink where the paint has peeled. 4) Do not store houseplants inside the kitchen - could bring in insects/pests. Corrected during inspection. Note: Newly acquired slicer (not in use) had significant debris noted during inspection, as discussed this must be cleaned and disinfected prior to usage. Note: As discussed staff personal cutlery/dishes/cups to be taken home by staff to wash/sanitize, not to be undertaken in the commercial kitchen.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Observation(s): 1) Hard to reach areas to be cleaned - remove items that have fallen on the floor under equipment: under dishwasher, shelving and floor in the dry good storage room etc. Food debris noted on and around food processing/cooking equipment: mixer, inside and under the microwave and shelving. 2) Equipment with peeling and flaking paint removed from service at the time of inspection. RESOLVED
- F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
- F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): 1) Sink designated for handwashing was without paper towel. RESOLVED at the time of inspection - paper towel provided for the designated handwash sink.
- F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Staff are not consistently logging the internal cooking/holding logs. These must be kept as per the Interior Health logs supplied to the kitchen, and as part of the comprehensive food safety plan that the facility maintains. Staff to begin today, and Health Officer will review the logs to ensure compliance on or shortly after the date noted above.
- F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
- F3.3C Written food handling procedures must identify all critical control points.
- F3.3D Written food handling procedures must include critical limits for all critical control points.
- F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
- Monitoring
3 infractions
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Observation(s): 1) Meat slicer had food debris caked in hard to reach areas. Discussed with staff at the time of inspection. Please ensure staff are reminded to adequately clean and sanitize the hard to reach areas of the slicer. Advise when all staff have been reminded of facility cleaning/sanitizing practices for the meat slicer. Notes: Dishwasher adequately heat sanitizing. Gauges functioning. Sanitizer (quats) at appropriate concentrations.
- F2.3C - Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
- F2.3G - Equipment, utensils and food contact surfaces must be cleaned and sanitized in a manner that removes contamination.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Some wooden utensil have worn down/cracked. Broken/cracked utensils can be hard to adequately clean and sanitize and splinters from wooden utensils may contaminate food. Discussed and staff removed items at the time of inspection. RESOLVED. 2) Ongoing - walk in cooler/freezer issue and floor cracking - advised that this is in the process of being corrected. Staff to advise of construction/provide plans for any changes ahead of construction.
- F3.7 - Are written food handling procedures (Food Safety Plan) current and available on site?
- Observation(s): 1) Logs - staff are using the external thermometer to check the walk in temperature, and logs show consistent 5 deg C, however, when the internal thermometer is used, the temperature is less than 4 deg C. Review the logging of temperatures with staff and what they are to do when the temperatures truly exceed 4 deg C.
- F2.3 - Are equipment, food contact surfaces and utensils washed, sanitized and stored in a manner that removes/prevents contamination?
- Monitoring
3 infractions
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Observation(s): 1) Unknown liquid/condensate dripping onto food items (covered) in the walk in freezer. Items are covered, however, the build up of liquid/ice of unknown substance has the potential to cause contamination. Until the unit is repaired/problem is fixed, do not store items directly under the cooling unit in the freezer. If you must store items on this shelf, cover the top shelf to ensure the condensate does not drip down on items stored below. Ideally, no items to be stored on shelves directly below. Discussed and items to be moved today. All items stored covered/dated/FIFO. Chemicals stored separate from food items. Chemicals/cleaners stored in labelled bottles to identify contents.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): 1) Ice build up causing structural issues/leaking with the walk in cooler/freezer. Repairs to occur. It appears that the units are still able to maintain temperatures, however the build up is causing issues with keeping the doors closed, humidity etc., staff noted mould, further, liquid of undetermined nature is dripping in the walk in freezer causing ice build up on food items stored under. Facility to repair the unit. Advised that the repair may cause a shut down of the units and a refer unit may be brought in. Please be advised that any works causing disruption to the kitchen must be done in a manner that does not cause contamination of the kitchen and food preparation area while in use. Food safety and integrity must be maintained. Items brought in and out of any refer unit must be protected from contamination during transport (using covered trollies for example). If any changes to kitchen structure are proposed, plans must be submitted and approved by the EHO.
- F3.8 - Are the sanitation procedures (Sanitation Plan) current and available on site?
- Observation(s): Facility has sanitizer concentration check list, however, facility is out of test strips and currently not keeping logs. EHO provided test strips until the facility can purchase through supplier. Please begin today and scan and email me a copy of the logs showing daily logging has begun again. Scan and email to me on the date noted above.
- F2.4 - Are foods handled in a sanitary manner and protected from contamination?
- Monitoring
2 infractions
- 10 - Are foods from approved sources?
- Observation(s): EHO noted home canned beets/vegetables in the commercial kitchen dry good storage. The items were prepared by residents, and not for use in the commercial facility (storage in commercial kitchen only). Items were moved at the time of the inspection. RESOLVED. Low severity rating as the items were not to be used in meal preparation, but being stored in the commercial facility.
- 10.1 - All foods on the premises must be from an approved source.
- 14 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): freezer wall has bulged causing the seal between the freezer and the wall to come loose. This has created a space that is difficult to clean and sanitize. Repair the freezer wall seal so that it is flush with the wall and smooth/easy to clean. Dishwasher scales up due to water quality and causes spraying of hot water. Ensure routine maintenance of the unit to prevent hot water spraying on staff when taking items out of dishwasher. Equipment must be maintained in good working order. Overall premises tidy and maintained at time of inspection.
- 14.2 - All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the safe and sanitary handling of food.
- 10 - Are foods from approved sources?
- Monitoring
0 infractions
- Monitoring
0 infractions