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Scottsdale House

11779 72nd Ave, Delta · Institutional Kitchen

17 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Surface sanitizer not prepared and kitchen was in operation. Staff was instructed to make a bleach sanitizer solution at the time of inspection. The solution made exceeded 1000 ppm chlorine.
      • Corrective Action(s): Ensure a sanitizer solution is always available. Use only 1/2 tsp of bleach per litre of water to make a 100-200 ppm chlorine solution.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Disinfection wipes used for cleaning food contact surfaces without rinsing with potable water after. As per manufacturer's instructions, food contact surfaces require a potable water rinse.
      • Corrective Action(s): If using these wipes, food contact surfaces must be rinsed with potable after as per manufacturer's instructions. Recommend using a sanitizer that does not require a potable water rinse.
      • Staff made a bleach solution to use.
      • Use 1/2 tsp of unscented household bleach per litre of water.
      • Fresh solution should be made dailly.
      • Violation Score: 5
  7. Routine Inspection

    0 infractions

  8. Routine Inspection

    0 infractions

  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Right domestic fridge in the kitchen ambient air temperature ~ 10 degrees C. Internal food product temperatures ~7 degrees C.
      • Corrective Action(s): Relocated milk, eggs, coleslaw, marinated meat, and yogurt to the left domestic fridge and the storage area freezer.
      • Violation Score: 5
    • 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)]
      • Observation:
      • - Left domestic refrigeration unit freezer section ambient air temperature ~ -10 degrees C.
      • - Right domestic refrigeration unti freezer section ambient air temperature ~ -11 degrees C.
      • - Storage area freezer #2 at -15 degrees C and #3 at -13 degrees C.
      • Corrective Action(s): Ensure all frozen potentially hazardous foods are stored at or below -18 degrees C. Correct by September 16, 2020.
      • Violation Score: 1
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • - Right domestic fridge in the kitchen ambient air temperatures ~ 10 degrees C. Internal food product temperature ~7 degrees C.
      • - Left domestic refrigeration unit freezer section ambient air temperature ~ -10 degrees C.
      • - Right domestic refrigeration unti freezer section ambient air temperature ~ -11 degrees C.
      • - Storage area freezer #2 at -15 degrees C and #3 at -13 degrees C.
      • Corrective Action(s):
      • - Adjust temperature of domestic cooler to colder setting and/or service if required. Ensure refrigeration unit is capable of maintaining 4 degrees C or less at all times. Freezer unit to be at or below -18 degrees C.
      • - Adjust temperature of above freezers to a colder setting, defrost if required and/or service if required. Ensure freezers are capable of maintaining -18 degrees C or less.
      • .
      • Correct by September 16, 2020.
      • Violation Score: 3
  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)]
      • Observation: Operator(s) do not have FOODSAFE level 1 or equivalent.
      • Corrective Action(s): Operator(s) to take FOODSAFE level 1. Visit www.foodsafe.ca for more information. Correct by February 28, 2019.
      • Violation Score: 1
  14. Routine Inspection

    0 infractions

  15. Routine Inspection

    0 infractions

  16. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION):
      • - Bleach sanitizer concentration in spray bottle again well over 200ppm.
      • - Two trays of utensils and dishes placed inside the high temperature dishwasher.
      • Corrective Action(s):
      • - Leave bleach sanitizer solution preparation to trained staff and not residents. Follow memo posted on cabinet with instructions on preparation method of bleach sanitizer.
      • - To allow for proper disinfection of utensils and dishes place only one tray at a time. Follow memo posted on cabient with instructions on loading method for high temperature dishwasher.
      • .
      • Staff instructed to remake 100ppm bleach sanitizer solution and rewash trays of utensils/dishes.
      • Violation Score: 5
    • 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27]
      • Observation: De-icers/ice melter stored on the floor in the dry storage room.
      • Corrective Action(s): Store all chemicals in a separate area away from food products. Correct immediately.
      • Violation Score: 3
  17. Routine Inspection

    0 infractions