INSPECTION REPORT Health Protection AHEN-AYKRXC

PREMISES NAME Surrey Canadian Baseball (Lionel Courchene Park)		Tel: (604) 581-9093 Fax:
PREMISES ADDRESS 99th Ave & 154th St Surrey, BC V3R 8X8		INSPECTION DATE May 8, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Concession Manager – Pat McHugh		NEXT INSPECTION DATE 11 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): A very small amount of rodent droppings was observed on the floor between the two freezers in the dry storage room, the floor behind the shelving unit in the dry storage area, and on the floor where the brooms are kept. Corrective Action(s): Operator removed the droppings and poured bleach water over the affected areas. Continue to monitor for recent signs of pest activity and implement pest control measures (cleaning all affected areas with bleach water, sealing off any entry points, keeping the door closed, maintaining a clean and dry facility, keeping dry food covered in pest proof containers with tight fitting lids). If the pest activity continues to occur, then a pest control program via a professional pest control company should be implemented. Violation Score: 3

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

Comments

Permit to operate was posted in a conspicuous location. Season usually begins in April each year. Facility normally operates past 5 PM and was not in operation at the time of the scheduled inspection. Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. Coolers containing potentially hazardous food were at or below 4 degrees C. Two probe thermometer were available. Ensure food is heated/reheated to at least 74 degrees C and hot-held food (gravy) is maintained at or above 60 degrees C. Bottled water and gatorade bottles were in coolers above 4 degrees C; Do not store any potentially hazardous food inside these coolers. Freezer temperatures were at or below -18 degrees C. Bleach stock bottle was available onsite. Reminder: Mix 1/2 teaspoon bleach with 1 L of water to setup 100 ppm chlorine sanitizer when operating. Single-use take-out containers were available. Sanitation of storage areas and floor was satisfactory.