Fraser Health Authority



INSPECTION REPORT
Health Protection
ADIG-CWYTWE
PREMISES NAME
The Parish of St Dunstan		Tel: (604) 856-5393
Fax:
PREMISES ADDRESS
3025 264th St
Langley, BC V4W 2W4		INSPECTION DATE
October 26, 2023		TIME SPENT
1 hour
OPERATOR (Person in Charge)
David Taylor		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Food Handler Hygiene
o Hand wash stations are fully supplied with liquid soap and paper towels in dispensers
o Operators had clean clothing for food preparation
o Staff washrooms appear clean and are fully supplied for hand hygiene
o Public washrooms are clean and fully supplied for hand hygiene

Storage Temperatures
o Cold holding Coolers are below 4C
o Cold holding Freezers are below -18C

Food Processing and Food Protection
o Cooking - Temperatures are being monitored with probe thermometers
o Food Sources: food items are donated or from approved sources
o Food Storage - Food is stored in covered containers.

Raw meats are stored above ready to eat food items (in covered packages). Recommend to store raw meats on the lowest shelves below ready to eat items.

Maintenance and Sanitation
o Dishwasher - hot water sanitizing, 76.7C max rinse temperature, is well above 71C minimum.
o Sanitizer bottles/buckets - have 100ppm Chlorine (diluted from the inspection from 1000ppm chlorine). Ensure to use 1 tsp per gallon of water for dilution to 100ppm chlorine.
o Storage of chemicals is separate and away from food
o Condition of equipment and surfaces - food contact surfaces and equipment are in good repair and clean condition
o Pest control - there are no signs of pests at the time of inspection.
o Sanitation Plan - Operators have a sanitation plan in place

Administration
o Valid operating permit is posted in public view
o Staff is certified in food safety