INSPECTION REPORT Health Protection YTAN-BLWU5J

PREMISES NAME Stepping Stone Community Services Society - Food Service		Tel: (604) 309-5037 Fax:
PREMISES ADDRESS 6465 201st St Langley, BC V2Y 0G8		INSPECTION DATE February 18, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Janet Burden		NEXT INSPECTION DATE 5 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Hot holding unit's basin for water requires cleaning and sanitizing. Food debris noted. Corrective Action(s): Correct by: Today Violation Score: 3

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

Comments

- Hand sinks were properly supplied with hot and cold running water, liquid soap, and paper towels. *Ensure not to store anything in front of hand sinks - sinks must be easily accessible at all times. - Two-compartment food prep sink maintained in sanitary conditions. *Ensure to use this designated sink for food prep - High-temperature dishwasher reached 79C at the dish surface during the rinse cycle - good. - Quat-based food contact surface sanitizer available in spray bottles at 200 ppm - Upright cooler and prep coolers were measured to be at 4C or colder. *Note: one prep cooler in kitchen office not in use. - Upright freezer measured at -22C - Accurate thermometers available onsite - Hot-holding unit was not in use at time of inspection. *Ensure to clean this unit prior to using for tonight's service. - General sanitation was satisfactory - Dry storage areas were satisfactory - Noted meat thawing in cold water in sinks - again, ensure to use designated food prep sinks (not the dishwashing sinks). **Ensure to change the cold water for thawing every 30 minutes, or thaw under cold, running water. - Lighting in all food preparation areas was adequate - Mop sink was satisfactory - No signs of pest activity noted at time of inspection - Foodsafe certified staff onsite at time of inspection - Temperature logs were being maintained - however some days were missing. Ensure to keep daily temperature logs up to date.