INSPECTION REPORT Health Protection TGIL-CK4UD6

PREMISES NAME St Bernadette Parish Hall		Tel: (604) 596-0566 Fax:
PREMISES ADDRESS 6555 132nd St Surrey, BC V3W 4H4		INSPECTION DATE October 11, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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

304 - Premises not free of pests [s. 26(a)] Observation: *REPEATED VIOLATION* - Mouse droppings were observed along the wall and in the corner near stainless steel freezers. Person Incharge stated that Pest Control Company conducts routine checks. Corrective Action(s): - Remove the mouse droppings and disinfect the area with 1 part bleach to 9 part water solution. - Regularly monitor for any new activity. - Discuss the issue with the Pest Control Company. TO BE CORRECTED BY - November 15, 2022 Violation Score: 3

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

Comments

Routine inspection conducted. NOTE - Kitchen is generally used on Tuesdays in the evening and was not in operation at the time of inspection. - Temperature of coolers recorded at or below 4C - Freezer noted at -21C - 2 compartment sink used for handwashing & dishwashing. Adequate supply of hot and cold running water, liquid soap and single use paper towels available. - Drain plugs and bleach bottle present. - Utensils were stored in a sanitary condition. - Vents were serviced. No signs of grease/oil build up observed. - Ice machine was clean from the inside. - Single use take out containers used for serving food. NOTE - High temp mechanical dishwasher was not checked at the time of inspection. Person Incharge stated that a designated kitchen staff runs the dishwasher. Please confirm the temperature at display gauge during 'rinse cycle' and notify your district EHO by email (minimum req. temperature is 82C). - During kitchen operation, please ensure that a food grade sanitizer is available (200ppm bleach solution recommended). Please contact your district EHO if you have any questions or concerns.