INSPECTION REPORT Health Protection AHEN-BH7S2L

PREMISES NAME Maxxine Wright Community Health Centre		Tel: (604) 587-3835 Fax:
PREMISES ADDRESS 13733 92nd Ave Surrey, BC V3V 1H9		INSPECTION DATE October 22, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Melissa Cailleaux		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

209 - Food not protected from contamination [s. 12(a)] Observation: Rinse temperature gauge of the high temperature dishwasher was not in good working order as it did not reach at least 180 degrees F during the final rinse cycle. This was checked upon running the dishwasher three times. The concern is that this does not allow the sanitizing standard to be monitored for the dishwasher on a regular basis by staff. Corrective Action(s): Ensure the dishwashing standard is monitored on a daily basis when dishwashing is conducted. Either have the final rinse temperature gauge repaired so that it can be monitored that the final rinse temperature is at least 180 degrees F for at least 10 seconds at the manifold/gauge level or order a waterproof probe thermometer with a min/max button to monitor that the dishwasher final rinse temperature is at least 71 degrees C at the plate level. Correct by October 31, 2019. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Raw chicken in a container was stored next to oranges and vegetables in another container. Corrective Action(s): Make sure ready-to-eat food (e.g. oranges) are stored on higher shelving units in the walk-in-cooler and raw meat on the lowest shelving unit to protect them from contamination. Chef re-arranged the organization of the raw chicken, vegetables, and oranges. Violation Score: 3

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler was at 3.4 degrees C (at or below 4 degrees C). Upright freezer was at or below -18 degrees C (at -20 degrees C). Chest freezer was at or below -18 degrees C. Hot-held food on the stove was at or above 60 degrees C. Three probe thermometers were available on-site. No signs of recent pest activity were present at the time of inspection. 100 ppm chlorine sanitizer was available in a spray bottle labelled as "bleach water". Ice machine was in a clean condition and scoop was stored separately. 2-compartment sink was supplied with hot and cold running water. Dishwasher final rinse temperature was at 73.1 degrees C (71 degrees C or hotter) at the plate level. Chef on shift had a valid FOODSAFE Level 1 certificate (valid until December 2020). Please contact the district Environmental Health Officer if you have any questions (business card was provided).