INSPECTION REPORT Health Protection 241165

PREMISES NAME LA Matheson Secondary School		Tel: Fax:
PREMISES ADDRESS 9484 122nd St Surrey, BC V3V 4M1		INSPECTION DATE April 25, 2019	TIME SPENT 1.5 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One pair of plastic tongs was found on the floor of the dry storage area. Corrective Action(s): Chef on duty put it in the dishwasher to clean and sanitize. Ensure all equipment are stored in a clean manner to prevent contamination of food. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some food debris were found in the left corner of the dry storage area. Corrective Action(s): Ensure the floor is thoroughly cleaned regularly to prevent attraction of pests. Date to be corrected by: Today Corrective Action(s):

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

Comments

Comments: Front serving area: -Left display cooler: (top): 4C (bottom): 3.4C. -Right display cooler: (top): 3.9C (bottom): 3.9C. -Hot-holding units had no food in them at the time of inspection, but water under the inserts were boiling. -Foods were served for 30 minutes (some stored at room temperature while serving) then were given to students with no lunch for free according to the chef. -HIGH TEMP dishwasher has measured in the final rinse cycle at at 79.5C at plate's level. -Walk-in cooler: 2 - 3C. -Food storage was adequate: -raw proteins separated from ready-to-eat foods -foods were labelled and stored in food grade containers. -foods were stored on wine racks above the floor. Walk-in freezer was satisfactory, all foods stored were frozen solid. Automatic alarm system activates at -12C or above. -No signs of pests were observed. -3-compartment sink available and set up with proper manual ware washing procedures. -Sanitizer in spray bottles and in sink were measured at 200 ppm QUATS. -Students and staff practiced good personal hygiene and clean/sanitation procedures. -Temperature logs available. -Foodsafe level 1- Certified staff on-duty at the time of inspection. -Ice machine was clean, scoop was stored separately in a sanitary manner. -Vent hood was clean and in good condition.