INSPECTION REPORT Health Protection JMAA-B9LSAL

PREMISES NAME Tamanawis Secondary School Cafeteria		Tel: (604) 597-5234 Fax: (604) 597-4450
PREMISES ADDRESS 12600 66th Ave Surrey, BC V3W 2A8		INSPECTION DATE February 21, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Spilled product (bread crumbs) present in corner of dry storage area. Corrective Action(s): Spilled product was removed at time of inspection. Train students to report any spills or take accountability for cleaning after themselves in the kitchen. Violation Score: 3 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)] Observation (CORRECTED DURING INSPECTION): One student with longer hair was working in the cafeteria without hair tied back. Corrective Action(s): Student was removed from the cafeteria by the head chef and instructed to always wear a hair net or tie hair back when in the kitchen area. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted. Facility is generally maintained in good sanitary condition. The following observations were made: 1. Temperatures - Front display cooler (left) at 3C and 3C (right) - Walk-in cooler at 3C - Stand-up freezer at -16C - Walk-in closet freezer at -18C - Prep coolers all at 4C or less - Hot-holding units reach 66C - Classroom stand-up cooler at 1C, stand-up freezer at -18C - Temperature logs are generally up-to-date (however, bottom right cooler at front cook line was not measured). No potentially hazardous foods present inside the bottom right prep cooler 2. Hygiene and Sanitizing - Hand wash station stocked with hot/cold running water, liquid soap, and single-use paper towels in kitchen area - D10 Detergent Sanitizer dispenses 200 ppm quaternary ammonium compound (QUATS) - Spray bottles also contain 200 ppm QUATS at time of inspection. Test strips available - good - High-temperature dishwasher sanitizes at final rinse cycle of 71C at the plate (Note: This took several attempts - ensure that your logs indicate a rinse temperature of greater than 180F PRIOR to using the dishwasher. Last dishwasher log taken today indicated a rinse temperature of 134F at the manifold, yet no corrective action was taken. Train all students to report to the head chef immediately if the high-temperature dishwasher does not reach 180F - Dough mixer, meat slicer, all kitchen equipment is maintained in good sanitary condition - Ventilation canopy was in good condition - Assistant chef was asked about the barbeque scrapers with metal bristles. He states that they are not used for the grill, but rather for cleaning the slots underneath the stove 3. Storage - All food products stored at least 6" off the floor (NOTE: Tray found on floor of walk-in freezer. Clean and run through dishwasher before re-using) - Food products are generally covered when not in use - good - Dry storage area is generally well organized - Home economics storage area is in good sanitary condition, food bins used to store flour and other dry products 4. Administrative - Head chef has FoodSafe 1 5. Pests - Very small number of rodent droppings present next to the laundry machine and at entrance of dry storage room. Ensure that you sanitize with 1 part bleach, 9 parts water tonight and inform your pest control company - Mechanical traps present and did not contain any rodents No other concerns at this time. Please contact the health inspector if you have any further questions.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-B9LSAL
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited items include the following: Aroy-D Coconut Milk, Red Curry Paste, Tandoori Curry Paste. No products contain trans fat.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment