INSPECTION REPORT Health Protection AHEN-BGJP4L

PREMISES NAME St. Matthews R.C. Parish		Tel: (604) 589-2083 Fax: (604) 589-2344
PREMISES ADDRESS 16065 88th Ave Surrey, BC V4N 1G3		INSPECTION DATE October 1, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Roman Catholic ArchBishop of Vancouver		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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

Routine inspection: -Handsink was supplied with liquid soap, hot and cold running water, and paper towels. -Dishwasher final rinse was 74.6 degrees C (71 degrees C or hotter) at the plate level. -Dishwasher final rinse gauge was in good working order. Make sure it is at least 82 degrees C (180 degrees F) for at least 10 seconds during the final rinse cycle at the final rinse gauge (manifold) level. -Walk-in-freezer temperature was satisfactory. -Upright three door cooler was at 1.8 degrees C (4 degrees C or less) and was equipped with a thermometer. -100 ppm chlorine sanitizer was available inside a labelled spray bottle. -Spray bottle containing a cleaner was labelled as a "cleaner" during the inspection. -No signs of recent pest activity were present at the time of inspection. -Ventilation hood was in a clean condition. -It was reviewed that raw meat must be stored at the lowest shelf in the cooler and freezer and ready to eat food (that will not be cooked) must be stored on the higher shelving units to prevent any raw meat juices from contaminating the ready to eat food.