Fraser Health Authority



INSPECTION REPORT
Health Protection
JMAA-BFXQDR
PREMISES NAME
Gabrielle Roy School Kitchen
Tel: (604) 599-6688
Fax: (604) 599-6628
PREMISES ADDRESS
6887 132nd St
Surrey, BC V3W 4L9
INSPECTION DATE
September 12, 2019
TIME SPENT
1.25 hours
OPERATOR (Person in Charge)
Pascal Tremblay
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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 = 13
Critical Hazards: Total Number: 2
203 - Food not cooled in an acceptable manner [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Tray containing meat pie was measured at 7C at time of inspection, placed in the cooler last night. The cooler was at an ambient temperature of 2C.
Corrective Action(s): Meat pie was discarded at time of inspection. Meat pie must be cooled from 60C to 20C in 2 hours, and from 20C to 4C within 4 hours. You are already using ice wands for soups, which is excellent. To expedite the cooling process for solids, consider placing the tray in an ice bath or portioning it into smaller sections after cooking.
Violation Score: 5

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)]
Observation: It was noted that the hot water temperature at the hand washing station momentarily dipped down from 38C to 36C. Minimum water temperature standard for hand washing should be no less than 38C.
Corrective Action(s): Make adjustments to the hot water supply so that there is a CONTINUOUS supply of hot water, at 38C or above, at all times (including during lunch rush).

Date to be corrected by: SEPTEMBER 13, 2019.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
304 - Premises not free of pests [s. 26(a)]
Observation: Small number of droppings observed inside chest freezer room in the following areas:
1) Underneath the "Exhaust Fan" switch
2) In the corner to the left of the sink
Corrective Action(s): Saturate rodent droppings with 1 part bleach, 9 parts water solution for 15 minutes before removal. Contact your professional pest control company for advice on re-setting traps, and ensuring that any emerging holes are sealed.

Date to be corrected by: September 26, 2019
Violation Score: 3

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

Routine inspection conducted of school kitchen. Kitchen is supervised by chef Pascal Tremblay, with student volunteers present. The following observations were made:

1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders)
- Cooler #1 at 2C
- Cooler #2 at 2C
- Cooler #3 at 2C
- Chest freezers (located in separate room close to the gym) at ranges from -14 to -18C. Domestic cooler and stand-up cooler is currently not turned on
- Thermometers are present in each cooler
- All food products are cook-to-serve. Lunch items are dispensed by student volunteers and occurs for approximately 30-45 minutes
- Soup cooled last night using ice wands measured 4C inside cooler #1 - excellent
- Temperature logs maintained for 3 coolers. Temperature logs also maintained for both freezers in the other room

2. Hygiene and Sanitizing
- Hand wash stations (x2) adequately stocked with hot/cold running water, liquid soap, and single-use paper towels.
- Quaternary ammonium compound (quats) sanitizer spray bottles contain 200 ppm QUATS. Chef has been advised to obtain test strips for the Oasis 146 QUATS (by Ecolab)
- Low-temperature dishwasher contains 100 ppm final rinse chlorine residual at the plate. Chlorine test strips have been acquired - good. Continue to maintain logs for the dishwasher
- Utensils, spatulas, spreaders, knives, patisserie, scoops are all in sanitary condition inside labelled drawers
- Overhead equipment (cheese graters, whisks, and sieves) are all in sanitary condition
- Ventilation slats are in excellent sanitary condition

3. Storage and Organization
- All food items are stored at least 6" off the floor for easy cleaning - excellent
- Dishpit area is well organized - all dirty dishes from lunch rush were cleaned, placed through the dishwasher, and stored at time of inspection
- Bulk food items stored in original containers underneath prep table, or inside food bins. Scoops are kept out of all dry storage products - good
- Chemicals are stored next to the dishwasher, separate from food products

4. Administrative
- Permit posted and up-to-date
- Operator has FoodSafe 1

5. Pest Control`
- School contracts professional pest control company to conduct monthly audits
- Mechanical traps did not contain any rodents at time of inspection - however, the majority of the traps were laden with insects and grime and need to be reset

Follow-up inspection to occur tomorrow regarding hot water supply.