INSPECTION REPORT Health Protection JCHW-CBFSSU

PREMISES NAME Calvary Christian Church		Tel: (604) 583-5551 Fax: (604) 583-6746
PREMISES ADDRESS 16293 104th Ave Surrey, BC V4N 1Z7		INSPECTION DATE February 8, 2022	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) June Mann		NEXT INSPECTION DATE 12 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer was found to have food debris on the blade cover, sharpening guard, and arm. Corrective Action(s): Deli slicer must be completely disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Bleach was too strong - bleached out the test strip Corrective Action(s): Bleach must be maintained between 100ppm to 200ppm for sanitizing food contact surfaces. Excessive concentrations of bleach may be toxic. To prepare 100ppm to 200ppm bleach, add 1/2 teaspoon bleach per litre of water. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were found in the kitchen. Kitchen was recently serviced by a professional pest control operator. Corrective Action(s): Clean all areas affected with rodent droppings and sanitize using a 1:10 bleach solution. Monitor for continued pest activity and contact pest control services as needed. To prevent infestation, ensure the following are carried out: seal all potential entry points, store foods in pest proof containers, maintain the facility in a clean and sanitary condition, remove waste/compost on a daily basis, and remove any standing water. Violation Score: 3

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

Comments

-Kitchen is currently used once a week. FOODSAFE Level 1 or equivalent staff are present when the kitchen is used. -Upright cooler was at 4C. -Both chest freezers were at -18C. -High temperature dishwasher had a final rinse of 72C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Minor amounts of food present on-site. Foods covered and stored off the ground. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.