INSPECTION REPORT Health Protection 234066

PREMISES NAME Garibaldi Secondary School Kitchen		Tel: (604) 463-6287 Fax:
PREMISES ADDRESS 24789 Dewdney Trunk Rd Maple Ridge, BC V4R 1X2		INSPECTION DATE May 30, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 30, 2023
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several observations were made which may result in the contamination of food: 1) Three pots of soup and small containers of sauce were uncovered in the walk in cooler. Potential for direct contamination. 2) Wet/soiled rag was placed directly on sushi rice. The cloth is an absorbent material and could harbour microbes, resulting in cross contamination. 3) Raw meat was stored next to ready to eat vegetables in the walk in cooler. Microbes naturally present in raw meat can contaminate the peppers. Corrective Action(s): 1) Ensure all food items in the walk in cooler at covered with lids/plastic 2) Discontinue the use of wet rags on sushi rice 3) Store all raw meat/chicken below/away from ready to eat food

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

Comments

General Observations/Good Practices - Fraser Health permit posted in kitchen - Head chef has Foodsafe training - All handwash stations were equipped with hot/cold running water, soap, and paper towel - Hot held food >60C (soup @ 74C) - All coolers <4C 1) Walk in cooler @2.4C 2) Display sandwich cooler at 4C - Walk in freezer @ -18C - defrost cycle - Quat @200ppm available in sanitizer spray bottles throughout kitchen - Adequate cooling process observed 1) Rice cooling in shallow metal containers 2) Eggs and bacon cooling on racks - Meat slicer free of meat residue - flashlight and brush used for thorough cleaning - Ice machine free of biofilm/mold - High temperature mechanical dishwasher reached 76C on plate surface in final rinse cycle - 2 compartment sink available and in good working order - Several single compartment prep sinks available - Adequate knowledge staff on wash/rinse/sanitizer/air dry process - All dry goods stored in pest proof containers - All items >6" above floor - No pest activities observed - No points of entry/harbourage of pests were observed - All surfaces are durable and easy to clean - All chemicals are labeled and safely stored - Thermometers available inside coolers - Temperature logs well maintained (Last 2 months reviewed) - Staff and students demonstrated good personal/hand hygiene - Good overall sanitation of facility - Washing machine available on site Note * Teaching kitchen. Student training observed