INSPECTION REPORT Health Protection AHEN-ASVQAF

PREMISES NAME Pacific Academy		Tel: (604) 575-2605 Fax:
PREMISES ADDRESS 10238 168th St Surrey, BC V4N 1Z4		INSPECTION DATE November 7, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Glenn Canuel		NEXT INSPECTION DATE 3 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

Handsink in the kitchen and both staff washrooms were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler, drinks cooler, and pre-packaged sandwich cooler were at or below 4 degrees C / 40 degrees F. Three chest freezers were at or below -18 degrees C / 0 degrees F. Cooked food was at least 74 degrees C / 165 degrees F internally. Hot-holding unit was above 60 degrees C / 140 degrees F. Refrigeration units were equipped with thermometers. A probe thermometer was available. Temperature records were up-to-date. Dishwasher final rinse chlorine residual was at least 50 ppm at the plate. Chlorine test strips were available for checking the sanitizer residual after the dishwasher final rinse. 200 ppm QUATS sanitizer was available in a bucket. No signs of recent pest activity were observed at the time of inspection. Ice machine was in a clean condition. *Cooling temperatures were reviewed with staff for any leftover food that may be cooled and then placed into the cooler: potentially hazardous food (i.e. with protein, moisture, and low acidity capable of supporting bacterial growth) must cool from: *60 degrees C to 20 degrees C within 2 hours and 20 degrees C to 4 degrees C within an additional four hours (total time must be within 6 hours). *140 degrees F to 68 degrees F within 2 hours and 68 degrees F to 40 degrees F within an additional four hours (total time must be within 6 hours). *Rapid cooling is strongly recommended. NOTE: FOODSAFE Level 1 certificates issued prior to July 29, 2013 expire July 29, 2018. The Operator (Manager) and at least one person in their absence onsite must maintain valid FOODSAFE training. FOODSAFE training can be re-validated by either successfully completing the FOODSAFE Level 1 course or the FOODSAFE Level 1 refresher course if eligible -refer to www.FOODSAFE.ca for details.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ASVQAF
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 food products included: Noodles, Buns, Tortilla wraps, and Canola oil.
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