INSPECTION REPORT Health Protection MBEK-D49PET

PREMISES NAME Pacific Life Bible College Cafeteria		Tel: (604) 597-9082 Fax:
PREMISES ADDRESS 15100 66A Ave Surrey, BC V3S 2A6		INSPECTION DATE April 12, 2024	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Some staining/build up observed on walls of ice machine; no visible contact with ice. Corrective Action(s): Empty ice machine. Ensure all surfaces are thoroughly cleaned to remove build up/debris, followed by a rinse, then a final sanitizing step. Debris may potentially contaminate ice. Date to be corrected by: Today. Violation Score: 3

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

Comments

Routine health inspection. Walk-in cooler at 3 degrees C (required: 4 degrees C or less). Walk-in freezer at -18 degrees C. Hot holding unit (no food at time of inspection) was on and all four wells measured at over 60 degrees C. Temperature gauges in place for freezer/cooler. Probe thermometer available for internal food temperature checks. Food is stored off the ground, covered, and raw animal products are stored away from, and not above, ready-to-eat foods. Dry food is protected from potential contamination. Hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels. Quaternary ammonium compounds (quats) sanitizer available in designated spray bottles and from wall mounted dispenser at 200 ppm. High temperature dishwasher measured 77 degrees C at the plate level during the final rinse (required: 71 degrees C or more at the plate level). Equipment and utensils are stored in sanitary condition. No signs of recent pest activity were observed at the time of inspection. FOODSAFE training requirements met at time of inspection. Certificate for staff on site valid to March 7, 2026.