INSPECTION REPORT Health Protection VTUR-B5MMP5

PREMISES NAME St John Brebeuf Regional High School Food Service		Tel: (604) 855-0571 Fax:
PREMISES ADDRESS 2747 Townline Rd Abbotsford, BC V2T 5E1		INSPECTION DATE October 17, 2018	TIME SPENT 0.75 hours
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 = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): * A couple of wiping rags were found in unsanitary condtion-- these should be kept in sanitzier between use; operator corrected during inspection Corrective Action(s): * Ensure all wiping rags kept in sanitizer between use and in sanitary condition Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: * Food stuff being stored close to mop sink area and this is not proper storage for food; provide adequate clearance around mop sink so that it is accessible and keep food stored in proper closed containers (eg. rice, etc); cover food in storage areas (eg. 2-door glass cooler) so that food is protected from contamination Corrective Action(s): * Ensure all food stored properly and covered or in closed containers; also, keep all food away from mop sink area so that there is clearance to sink Violation Score: 9

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter * Cold-holding units were 4'C/40'F or colder * Freezer units were -18'C or colder * Note: ensure all sandwiches/wraps etc., dated * Note: ensure staff wear proper hair protection * Note: store wiping rags in sanitizer between use; sanitizer was found to be 200 ppm quaternary ammonium concentration * Monitoring records were available and up to date * Note: some cleaning to remove build up of grime behind cooking line required * Additional menu items added to menu-- Foods Safety Plans to be done for these