INSPECTION REPORT Health Protection ABRR-BMJPKP

PREMISES NAME St Mark's Church		Tel: (604) 535-8841 Fax: (604) 535-8605
PREMISES ADDRESS 12953 20th Ave Surrey, BC V4A 1Z1		INSPECTION DATE March 9, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Leigh Peddle		NEXT INSPECTION DATE 12 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] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs are stored on the top shelf with other ready to eat items Corrective Action(s): Store raw eggs on the bottom shelf in the cooler to prevent cross contaminaiton Violation Score: 3

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

Comments

The church kitchen is not in operation at the time of inspection - The handsink is supplied with hot and cold running water, soap and paper towel - Cooler unit is less than 4C - Freezer is less than -18C - Accurate thermometers are available in cooler/freezer - High temperature dishwasher is available. NOTE: Ensure that final rinse temperature must be reached to minimum of 82C on the gauge. - No evidence of pest activity is noted. - Minimal food storage is observed at the time of inspection - General sanitation is satisfactory - Bleach solution is available. NOTE: Prepare fresh sanitizer solution on days when kitchen is used by mixing one teaspoon bleach in one litre of water or one tablespoon in one gallon of water (i.e. 100ppm chlorine residual). Do not add soap to the sanitizer solution - Temperature records on maintained on days when kitchen is used for food preparation - Foodsafe level 1 certified staff is available