INSPECTION REPORT Health Protection LORN-AEEP6S

PREMISES NAME Seaquam Secondary School Cafeteria		Tel: (604) 591-6166 Fax:
PREMISES ADDRESS 11584 Lyon Rd Delta, BC V4E 2K4		INSPECTION DATE October 4, 2016	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Boyle		NEXT INSPECTION DATE October 07, 2016
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: service well cooler measured 11C internally Corrective Action(s): Repair or adjust cooler to maintain 4C or colder. Food is already only being held in this cooler for 1 hour prior to lunch service - do not store food here for any longer periods of time until it is repaired and can maintain 4C or colder. Correct by Oct 7. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Shelving in walk in cooler is rusty and in need of resurfacing Corrective Action(s): Have shelving powerwashed or sandblasted, and re-coat or re-paint to provide a smooth, cleanable surface. Correct by November 4th. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sanitizer dispenser did not contain any detectable level of sanitizer. Corrective Action(s): Have sani dispenser repaired, use test strips to check for proper concentration when filling spray bottles. (some spray bottles contained 200ppm quats sanitizer, and those that did not were removed from service). Correct by October 7th. Violation Score: 9

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

Comments

All remaining coolers measured 4C or colder Freezer measured less than -18C Cooking temp (fish cake) measured above 74C Handsinks supplied with soap and paper towels Several spray bottles contained 200ppm quats sanitizer Dishwasher final rinse measured above 71C General sanitation throughout kitchen is adequate **Temp logs indicate temperatures being recorded that are not in compliance - please discuss with students what the correct cooler temperature should be and what they should do if they read/record otherwise.