Rosedale Village PDG - Kitchen Villa

*Site completes the AHS Pest Control Checklist monthly. Checklists were reviewed and the last checklist completed was in August 25/25. Review with staff and ensure monthly pest checklist is completed. , *Dead cockroaches were noticed on sticky traps by cookline and dishwasher. Provide PHI the latest professional pest control records for review., , Dec 15/25, Pest control records from Pest Force were provided and reviewed. , -the last treatment was on Nov 21, 2025., ***Treatment is required for the kitchen as there was evidence of cockroaches on Dec 10. If treatment was completed, please provide a copy of the record for review.

*No chlorine sanitizer was detected in the dishwasher. Manager noticed an air bubble in the chlorine feed line, primed the line and eliminated the bubble. Ensure that adequate sanitizer levels are maintained at all times.

*Bottles of nail polish were found in the dry storage room. Remove and reorganize room. Ensure only facility items are stored in the dry storage room.

*Site completes the AHS Pest Control Checklist monthly. Checklists were reviewed and the last checklist completed was in August 25/25. Review with staff and ensure monthly pest checklist is completed. , *Dead cockroaches were noticed on sticky traps by cookline and dishwasher. Provide PHI the latest professional pest control records for review.

*A board was covering a hole that exposed the pipes under the dishwashing table. Staff was unsure why board was there. Please provide explanation. Ensure walls are in good repair. Repair hole.

*Dipper well was not on when hard ice cream was being used during lunch service. Used scoop was sitting in a dipper half filled with water. Ensure dipper well is on to provide a continuous stream of fresh clean water to clean the ice cream when hard ice cream is being served. Corrected: reviewed with staff and dipper well was turned on., **Debris was noted in the storage containers for reusable lids. Place into dishwashing and ensure equipment sanitation is maintained. Corrected: container and lids were moved to dishwashing.

*A build up of dust accumulation noted on the fan located in the walk in freezer. Clean fan and add to routine cleaning schedule.

*Mould like substance was on the caulking on the wall by dishwashing area. Replace caulking. Corrected on April 23/25, , *A hole was on the bulk head celling above the dishwasher. Repair ceiling. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning. Corrected on April 23/25, , *The flooring tiles by the dishwasher was cracked. Repair/replace. Ensure the flooring is in a good state of repair to facilitate the easy cleaning.

*Front beverage cooler was missing a thermometer. Place a thermometer into the cooler to monitor the temperature.

*A container of sushi was found in the front beverage cooler. Staff was unsure who it belongs. Remove. Corrected onsite: sushi was discarded by staff.

*Staff water bottles were found stored on ledge of prep cooler. Relocate staff water bottles to designated storage area to prevent contamination of facility items.

*Mould like substance was on the caulking on the wall by dishwashing area. Replace caulking. , , *A hole was on the bulk head celling above the dishwasher. Repair ceiling. Ensure the ceiling is in a good state of repair to facilitate the easy cleaning. , , *The flooring tiles by the dishwasher was cracked. Repair/replace. Ensure the flooring is in a good state of repair to facilitate the easy cleaning.

*A plate that appeared to be burnt was found in a stack of plates used to serve food. Remove and ensure all equipment are in good working condition. Corrected on site: plate was removed out of use. , *Single use condiment containers were being used to handle dry ingredient (e.g. soup bases). Ensure single use items are not reused. Ensure proper scoops are used to handle dry ingredients to prevent contamination of bulk ingredients. Remove containers and use scoops. Corrected on site: containers removed.

*Build up of debris noted under the shelving in the dry storage area. Clean area and add to cleaning schedule.

*Individually portioned bowls of fruit were not protected from contamination in the front prep cooler. Ensure all food products in cold storage are protected from contamination. Corrected on site: staff covered foods with plastic wrap.

*Perishable foods (e.g. rice, onions, gravy) were found in the danger zone (4C-60). Containers were found elevated in the hot steam table. Temperature of foods was measured to be 50C. Perishable foods need to be kept cold at 4C or lower or hot at 60C or higher. Immediately reheat foods and place food directly into the hot steam table to maintained temperature at 60C. Discussed with staff and staff reheated foods and placed foods back into the steam table.

*Improper storage of milk jugs. A bag of plastic milk jugs was stored directly on top of the meat slicer in the back area. Immediate change storage practices and ensure there is separation between kitchen equipment and recyclable/garbage.

*The stand alone industrial mixer had food caked on the underside of the splash guard and cage from the last time it was used. Immediately clean and sanitize mixer. Review with staff members all parts of the equipment need to be adequately cleaned and sanitized after use.

*Debris build up and mould was found on the shelving in the walk in cooler. Clean shelving and add to routine cleaning.