INSPECTION REPORT Health Protection NTSD-D3RPUR

PREMISES NAME Pacific Academy		Tel: (604) 575-2605 Fax:
PREMISES ADDRESS 10238 168th St Surrey, BC V4N 1Z4		INSPECTION DATE March 27, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Glenn Canuel		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 conducted: - Walk-in cooler was at 4 deg C.. - Food storage in the walk-in cooler well organized. - Cafeteria area upright cooler was at 4 deg C. - Chest freezers ranged from -18C or less. - Hot holding units at 60 deg C.. - Chemical dishwasher had a final rinse of 50ppm chlorine on the dish surface (minimum of 50ppm required for proper sanitizing). - Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Good hand hygiene practices observed by staff at the time of inspection. -Equipment was found to be clean and sanitary. -Ice machine was clean and well maintained. -General food storage practices good at the time of inspection. Foods stored off the ground and protected from potential contamination in the pests resistant containers . -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. - Professional pest service on site. Note: New surface sanitizer (ready-to-use/ "Array") is on site now - instead of Quat. Be inform this sanitizer has manufacture day (09/01/2023) but no expiration day on it ; and one spray container is not sufficient for all work stations; as well as wiping clothes are not stored in a sanitary manner. Ensure you revise your sanitation plan. Staff must be able demonstrate that sanitizer is food grade and right concentration.