Fraser Health Authority



INSPECTION REPORT
Health Protection
JFEN-AFXS22
PREMISES NAME
South Burnaby United Church		Tel: (604) 434-1577
Fax: (604) 430-3697
PREMISES ADDRESS
7591 Gray Ave
Burnaby, BC V5J 3Z4		INSPECTION DATE
November 22, 2016		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Donna Dawson		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 1
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
Observation: 1) No thermometers in fridges.
2) No probe thermometer for measuring temperature of cooked / hot food items.
Corrective Action(s): 1) Provide a thermometer for each fridge.
*Ensure temperatures are checked daily.
*Temperature must be at or below 4C / 40F at all times
*Provide sign on fridge for correct temperature (4C) for different groups who use the kitchen..
2) Provide a probe thermometer for measuring hot temperatures (cooking, re-heating, etc).

Violation Score: 1

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

Left fridge @ 2C
Right fridge @ 7C
*fridge temperature must be able to keep cold potentially hazardous foods at or below 4C /40F at all times
*adjust / repair fridge temperature

-liquid soap and paper towel provided at handsinks
*review best handwashing practices
*Reminder: gloves do not replace handwashing

-bleach on-site for sanitizing surfaces, utensils and equipment
-manual dishwashing sign posted

-high temperature dishwasher @ greater than 180F during final rinse (gauge)
@ greater than 71C during final rinse (plate)
*Recommend posting a sign for groups who use the kitchen to monitor the final rise temperature of the dishwasher. Final rinse temperature must be at or greater than 180F for sanitizing purposes.

-general sanitation and organization is good

-pest control services on-site
-some droppings noted beside fridges
-these areas need to be cleaned and sanitized to help monitor rodent activity