INSPECTION REPORT Health Protection ALUI-BG3RU2

PREMISES NAME Pacific Life Bible College Cafeteria		Tel: Fax:
PREMISES ADDRESS 15100 66A Ave Surrey, BC V3S 2A6		INSPECTION DATE September 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Tray of sliced peaches in cups was left on the floor of the walk in freezer. Corrective Action(s): Move food items off ground. Do not store foods on the floor Correct by: immediately Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Back door open at time of inspection. this is a repeat infraction. Corrective Action(s): Staff closed back door. Discussed with kitchen manager; back door must remain closed as pests can enter your kitchen. Violation Score: 3

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

Comments

Routine inspection conducted: Handsinks equipped with liquid soap, paper towels, hot/cold running water -Walk in cooler at 2.9 deg C -Walk in freezer at -14 deg C -Hot holding at 60 deg C or greater -Sanitizer in spray bottles was at 200 ppm Quats -High temperature dishwasher achieved 77.3 deg C on rinse cycle at dish level -General sanitation is okay, ensure to consistently clean underneath cooking line -FOODSAFE certified staff on site Note: Cold well only had whole oranges in it at time of inspection. However, cold well was at 10 deg C. Manager is still using the cold well for individually packaged salad kits that get placed out from the walk in cooler during lunch (for an hour or less). Any leftover kits are placed back into the walk in cooler and tracked with a sticker. These tracked salads are only used for the next day (and discarded if not used by then).