INSPECTION REPORT Health Protection AJON-CCXSDW

PREMISES NAME Maxxine Wright Community Health Centre		Tel: (604) 587-3835 Fax:
PREMISES ADDRESS 13733 92nd Ave Surrey, BC V3V 1H9		INSPECTION DATE March 28, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Melissa Cailleaux		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 = 8

Critical Hazards: Total Number: 1

201 - Food contaminated or unfit for human consumption [s. 13] Observation (CORRECTED DURING INSPECTION): Several dented canned items found in dry storage (e.g. Campbell's Tuscan Meatball soup, Heinz Beans, Western Family Coconut Milk). Person in charge informed that she is aware of the dented cans and just didn't have time to go through the stock. Corrective Action(s): Discard dented cans. Ensure to check all incoming cans for any dents, bulging or broken seals. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris, single-use cups and several other items dropped behind the chest freezer. Corrective Action(s): Clean behind the chest freezer. Ensure to follow your sanitation plan for hard to reach areas, including under and behind equipment. Violation Score: 3

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

Comments

Routine Inspection: - Hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. - All temperatures met health requirements: Walk-in cooler = 3.9 degrees Celsius Chest freezer = -19.4 degrees Celsius Standup freezer = -20 degrees Celsius No hot holding at the time of inspection. Ensure hot holding units are preheated to at least 60 degrees Celsius before placing foods in that have been cooked/reheated to at least 74 degrees Celsius. - Concentration of chlorine (bleach) sanitizer in spray bottle = 200 ppm. - High temperature dishwasher sanitizing with 75 degrees Celsius at dish level after final rinse cycle. - Ventilation canopy maintained in a sanitary condition. - Premises well lit. - Ice machine clean and ice scoops stored in designated container. - All food items stored at least 6 inches (15 cm) off the floor. - No signs of pest activity at the time of inspection. In addition to the violations above, the following requires your attention: - Work towards re-organizing the walk-in cooler and standup freezer as they are overly stocked. Operator signature not required due to the COVID-19 Pandemic. Report will be emailed to Operator.