INSPECTION REPORT Health Protection YTAN-BMKRVQ

PREMISES NAME Frank Hurt Secondary School Cafeteria		Tel: (604) 590-1311 Fax: (604) 590-9013
PREMISES ADDRESS 13940 77th Ave Surrey, BC V3W 5Z4		INSPECTION DATE March 10, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors under fryers/flat top require deep cleaning. Observed food debris accumulation. Corrective Action(s): Correct by: Today Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Undercounter/display cooler in front serving area was measured to be at 10C at time of inspection. Cooler was not storing any potentially hazardous foods and is only used to store beverages and a few sandwiches/salads during lunch service, which lasts less than 1 hour. Corrective Action(s): Chef stated cooler's sliding display doors may have been open during lunch. Temperature log shows cooler was measured at 4C this morning. Monitor temperature of this cooler and repair/replace as necessary. Correct by: 2 weeks Violation Score: 3

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

Comments

- All hand washing stations were properly supplied with hot and cold running water, liquid soap, and paper towels - Quats sanitizer dispensed at 200 ppm. Also available in spray bottles at 200 ppm. - Dishwasher dispensed 100 ppm chlorine to the dish surface during the rinse cycle. *Note: Chef stated dishwasher will be replaced with a high-temperature dishwasher soon. - All other coolers were measured at 4C or colder. - All freezers were measured at -18C or colder. - Hot-holding units were not in use at time of inspection. - Dry storage areas were satisfactory - Food storage practices were satisfactory - All equipment maintained in sanitary conditions. - Pest control is in place; no signs of pest activity noted - Temperature logs were well maintained and up to date.