INSPECTION REPORT Health Protection ASIU-DEJSBF

PREMISES NAME People's Full Gospel Church		Tel: Fax:
PREMISES ADDRESS 14455 104 Avenue Surrey, BC V3R 1M1		INSPECTION DATE March 7, 2025	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: <10 droppings observed in the open cabinet of the middle prep table area across from the prep sink. Corrective Action(s): Thoroughly clean and sanitize the above mentioned area. Monitor for future pest activity. Identify and seal any potential gaps that could allow for pests into the facility. Violation Score: 3

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

Comments

Routine inspection Note: kitchen was not in operation at the time of inspection - All cooler units registered temperatures at or below 4 deg C - All freezer units registered temperatures at or below - 18 deg C - Handwashing station equipped with hot and cold running water, soap and paper towel - High temperature dishwasher available for mechanical warewashing, sanitizing temperature registered at 71 deg C on plate surface during final rinse cycle - Food contact surface sanitizer spray bottle registered at 100 ppm chlorine - Two compartment sink available with drain plugs - One compartment sink available with drain plug - Ice machine maintained in a sanitary manner, scoop is stored outside - Overall sanitation of the facility is satisfactory - Cookline maintained in a sanitary manner - Licensed pest control services are in place - Note: ensure that during operation at least one staff member holds a valid FOODSAFE Level 1 or equivalent certification