Peace Arch Hospital - Weatherby/Hogg Pavilion

15521 Russell Ave, White Rock · Institutional Kitchen

25 inspections

Follow-Up InspectionApr 24, 2026
0 infractions
Routine InspectionApr 21, 2026
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Bottle sanitizers located in the chemical room under the hand sink in Hogg P. and Weatherby were found to have sanitizer concentrations below the required level.
  - Corrective Action(s): To ensure effective sanitization and prevent the spread of harmful germs, check sanitizer solution regularly using sanitizer test strips & use proper sanitizer strength
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: A double-door cooler on the 1st and 2nd floors of Weatherby building was not in proper working condition. The cooler temp. were 5`C and 6`C
  - Corrective Action(s): Reported to the maintenance department for assessment and repair. Monitor the temp regularly and ensure the cooler doors were properly closed. Ensure all PHFs being kept at the temp. at 4`C or less. Date to be corrected by 04/28/2026
  - Violation Score: 3
Routine InspectionNov 7, 2025
0 infractions
Follow-Up InspectionJan 30, 2025
0 infractions
Routine InspectionJan 29, 2025
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: High temperature dishwasher final rinse temperature registered at 63C at plate level.
  - Corrective Action(s): Fix the dishwasher so that final rinse temperature at plate level reaches 71C. There are no other feasible ways to sanitize dishes in the facility. Date to be corrected by: Immediately.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High temperature dishwasher registered 63C during final rinse at plate level.
  - Corrective Action(s): Fix dishwasher so that final rinse temperature is at least 71C at plate level. Date to be corrected by: Immediately.
  - Violation Score: 3
Follow-Up InspectionOct 2, 2024
0 infractions
Follow-Up InspectionSep 25, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation: Single door cooler on second floor registering 6`C milk at 7`C
  - Corrective Action(s): Repair cooler. Discard potentially hazardous foods > 4`C
  - Correct Immediately
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: There is no adequate surface sanitizer in all serveries.
  - Corrective Action(s): Ensure sanitizer is available at all times. Replace bottles with fresh solution
  - Violation Score: 15
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings have not been cleaned up
  - Corrective Action(s): Clean all area with droppings
  - Violation Score: 3
Routine InspectionSep 23, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Single-door cooler on 2nd floor servery at 8.8 C. Milk at 10 C.
  - Corrective Action(s): Discard foods. Use other cooler in the interim.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings seen in basement kitchen in storage closest and on first floor servery (on bottom shelf of counter and in the space between counter and single-door cooler.
  - Pooling of water & flies seen in the dishwashing area.
  - Corrective Action(s): Premises must be free of pests and their droppings. Sanitize these areas. Continue monitoring for pests. Identify these areas to pest control company.
  - Address pooling of water in this area as it acts as a breading ground for flies.
  - Correct immediately.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Gasket around burlodge oven is falling apart (1st floor servery).
  - Single door cooler above 4 C (2nd floor servery).
  - Corrective Action(s): Repair equipment.
  - Violation Score: 3
  - 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
  - Observation: Bottles with no labels seen in basement and first floor.
  - Corrective Action(s): Label bottles properly.
  - Violation Score: 3
Follow-Up InspectionMar 5, 2024
0 infractions
Follow-Up InspectionMar 1, 2024
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: Surface sanitizer on Hogg 3 Servery registered at 0 ppm Quats. This is a repeat violation.
  - Corrective Action(s): Surface sanitizer must register at 200 ppm quats or as per manufacturer's recommendations.
  - When using an automatic dispenser, ensure that chemical is running through the pipes before filling bottles.
  - Correct immediately/before beginning dinner service.
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings on shelf where bowls are stored have not been fully removed
  - Corrective Action(s): Do not store bowls in this area. Place in an area that is more protected from contamination.
  - Sanitize all bowls and shelf.
  - Violation Score: 9
Routine InspectionFeb 27, 2024
2 infractions
- 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
  - Observation (CORRECTED DURING INSPECTION): Two door cooler located at third floor servery had an ambient air temperature of 9.5 C and internal temperature of cold foods that require reheating before service was 6.5 C.
  - Corrective Action(s): Staff were instructed to re-locate food back to main kitchen walk-in cooler.
  - Violation Score: 5
  - 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Surface sanitizer at the third floor servery registered at 0 ppm quats.
  - Corrective Action(s): Ensure each servery is equipped with sanitizer that registers at 200 ppm Quats (bottles should be re-filled daily and tested).
  - Violation Score: 5
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Rodent droppings observed on first floor servery on bottom shelf near oven.
  - Rodent droppings observed on boxes and along the wall in storage closet in the main kitchen/dishwashing area.
  - Corrective Action(s): Remove droppings and sanitize area. Inspect for droppings daily.
  - Sanitize all surfaces prior to use.
  - Keep all food in pest proof containers.
  - Discard any contaminated food/boxes.
  - Correct immedietely.
  - Violation Score: 9
  - 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Build-up of food debris noted between cooking equipment and counter and two door cooler and counter on third floor servery.
  - Corrective Action(s): Increase frequency of cleaning.
  - Gaps between equipment should be sealed if it is difficult to clean between these areas.
  - Sealing gaps may prevent debris/dust from accumulating and may prevent pest harborage.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: 1. Two door cooler at third floor servery had an ambient air temperature of 9.5 C
  - 2. Two door cooler gasket falling off at second floor servery.
  - Corrective Action(s): 1. Repair cooler so that it is 4 C or below. Correct immediately.
  - 2. Repair gasket as soon as possible.
  - Violation Score: 3
Routine InspectionOct 4, 2023
1 infraction
- 304 - Premises not free of pests [s. 26(a)]
  - Observation: Fruit flies around dishwashing area.
  - Corrective Action(s): Premises must be free of pests. Keep organics bin closed when not in use.
  - Consult pest control company.
  - Correct immediately.
  - Violation Score: 3
Follow-Up InspectionJan 11, 2023
0 infractions
Routine InspectionJan 6, 2023
1 infraction
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation: High-temperature dishwasher registered at 66 C (minimum required temperature is 71 C) on plate surface during final rinse cycle.
  - Log indicates maximum temperature reached was 60 C (140 F) during the morning check and no corrective action was taken.
  - Corrective Action(s): High-temperature dishwasher must reach 71 C (160 F) during the final rinse cycle. Logs should indicate a corrective action when the temperature requirement is not met.
  - Temperature should be verified before washing all the dishes.
  - All the dishes that were washed after the lunch service must be re-washed.
  - Supervisor called maintenance at the time of inspection.
  - Violation Score: 5
Follow-Up InspectionJun 14, 2022
0 infractions
Routine InspectionJun 1, 2022
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): 1. High temperature dishwasher not reaching the required temperature for sanitizing.
  - 2. Quats solution in spray bottles not of adequate strength (registered around 50 ppm).
  - Corrective Action(s): 1. Until dishwasher is serviced and can reach a temperature of 71 C on plate surface, dishes can be manually sanitized (using 100-200 ppm chlorine) or be taken to the dishwashing area in the main kitchen.
  - 2. Fill bottles only 1/4 full and change solution frequently. Solution should always be at 200 ppm as per manufacturer's recommendations.
  - Violation Score: 5
- 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: High-temperature dishwasher was not registering a minimum temperature of 71 C on plate surface during final rinse cycle. Dishwasher was ran three times - temperature ranged from 68 - 70 C.
  - (Temperature gauge on dishwasher was not reaching 82 C for 10 seconds)
  - Corrective Action(s): Service dishwasher so that it is reaching a temperature of at least 71 C on plate surface during final rinse cycle.
  - At the time of inspection, no dishes were being done and manager had called in a technician.
  - Recommend using a maximum registering waterproof thermometer for verifying temperatures.
  - Violation Score: 3
Routine InspectionMar 9, 2020
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Improved cleaning is required.
  - Corrective Action(s): Clean all servery floors, especially beside coolers and sinks (eg. WB2 & 3 beside roll in fridge). Clean floors along floor/wall coving. Increase frequency of cleaning and add this to your written sanitation plan. Clean H3 ice machine tray. Clean cupboards under WB2 ice machine. All surfaces are to be impervious to moisture and easy to clean. Check wall behind hand sink in H1 and re-caulk if necessary.
  - Violation Score: 9
Routine InspectionNov 26, 2019
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: 1. Floor in the basement extended care kitchen - dry food storage room - requires cleaning. There is food and dirt accumulation on the floor in hard to reach areas (beside counters and coolers) in the extended care serveries.
  - 2. Walls in the basement dishwashing area require cleaning. There is some paint that is starting to bubble in the dish washing room (above janitor room door) and there is peeling paint in the Weatherby 2 servery (wall beside hand sink).
  - 3. Some hand sinks have a gap between the back of the hand sink and the wall / or caulking is difficult to clean.
  - Corrective Action(s): 1. Clean basement dry food storage floor and all servery floors, including in hard to reach areas. Increase frequency of cleaning. 2. Clean walls in the basement extended care kitchen. Repair walls were there is peeling paint. All wall surfaces are to be smooth, impervious to moisture and easy to clean.
  - 3. Check all hand sinks and repair caulking if there is a gap or if cauking is difficult to clean.
  - Violation Score: 15
Follow-Up InspectionMar 29, 2019
0 infractions
Routine InspectionMar 7, 2019
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): The commercial dishwasher in the extended care kitchen has a final sanitizing rinse of 68-71C. When the dishwasher is run continuously, the temperature measured inside of the machine using a paper temperature strip turned black however, using two different sticker-type temperature strips there was no colour change. Using two different thermometers inside of the machine, the temperature ranged from 68-70C. Note: A final rinse of 71 C/160 F or hotter is required for every load.
  - Corrective Action(s): Maintenance was called during inspection to check the booster and the machine was de-limed. A fuse was replaced. A follow up check of the dishwasher showed that the temperature inside of the machine is now reaching 71 C / 160 F during continuous runs. The sticker temperature strip changed colour and 71 C/ 160 F was shown on the min/max thermometer. This final rinse temperature (measured inside of the machine) is required for every load. Continue to monitor the machine using daily temperature strips and by checking the gauge throughout the day. NOTE: The machine final rinse gauge on the machine should read 92 C/ 198 F as that is the gauge temperature when the inside required temperature of 71C /160F is being reached.
  - Quats sanitizer in the Oceanside servery spray bottle was at 0 ppm (corrected during inspection). Quats sanitizer was obtained from the main kitchen dishwashing area dispenser - see main kitchen report.
  - Violation Score: 15
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Some food debris noted on floor between cabinets and sinks in the Weatherby serveries.
  - Corrective Action(s): Clean floor regularly in the serveries and clean the floor along the baseboards. Dust the divider between the dining area and the food counter at Weatherby3 (Oceanside).
  - Violation Score: 3
Routine InspectionNov 20, 2018
2 infractions
- 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
  - Observation (CORRECTED DURING INSPECTION): Concentration of sanitizer in spray bottles in the Weatherby 2nd and 3rd floor serveries was measured at 0ppm quats.
  - Corrective Action(s): Quats sanitizer to be at 200ppm as per manufacturer's directions. Change more frequently if needed and check concentration when filling the bottle. (Corrected during inspection)
  - Violation Score: 5
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floors in hard to reach areas (such as under /beside coolers in serveries) require cleaning. Weatherby 2 servery - juice disenser requires cleaning. Caulking behind hand sink in dishwashing area requires cleaning or replacement.
  - Corrective Action(s): Clean juice dispenser on Weatherby 2. Provide cleaning schedule for floor and hard to reach areas in serveries (ie. how often are these areas cleaned?).
  - Violation Score: 3
Routine InspectionMar 13, 2018
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation:
  - Corrective Action(s): Hogg1 - Repair caulking around the hand washing sink.
  - Weatherby 2 - Repair wall with exposed drywall so it is impervious to moisture and can be cleaned.
  - Weatherby 1 & 2 - Clean the floor in hard to reach areas such as at the floor/wall junction beneath the hand washing sinks and along cupboards (repeat request).
  - Violation Score: 3
Routine InspectionNov 3, 2017
1 infraction
- 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
  - Observation: Floor on Weatherby 2 requires cleaning by hand sink.
  - Paint is peeling on a small part of the wall by hand sink on Weatherby 2.
  - The laminant covering on the side of the cabinet by hand sink on Hogg 2 is peeling.
  - Corrective Action(s): All surfaces to be smooth, imprevious to moisture, and easy to clean.
  - Clean floor by hand sink (at floor wall junction) on Weatherby 2.
  - Violation Score: 3
  - 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
  - Observation: Hogg 1 hand sink has cold water only.
  - Weatherby 1 hand sink has cold water only.
  - Weatherby 3 hand sink - no water. Staff use the double sink to wash hands which has hot and cold water - ok.
  - Corrective Action(s): If the hand washing sinks on Hogg 1 and Weatherby 1 are to be used for hand washing (recommended as these sinks can be operated hands free), then they must be supplied with hot as well as cold water. In the meantime, instruct staff to wash hands at the double sink and use hot and cold running water and turn off water using a paper towel to keep hands clean.
  - Violation Score: 3
Follow-Up InspectionJan 9, 2013
0 infractions
Routine InspectionNov 29, 2012
0 infractions