INSPECTION REPORT Health Protection ALUI-B8VR7Z

PREMISES NAME Pacific Life Bible College Cafeteria		Tel: Fax:
PREMISES ADDRESS 15100 66A Ave Surrey, BC V3S 2A6		INSPECTION DATE January 29, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 30, 2019
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 = 11

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Salad kits placed into a cold holding unit that was at 15 deg C. Salad kits had just been placed there and were still at 4 deg C or less internally. Corrective Action(s): As discussed, all potentially hazardous food items can only be kept at ambient temperatures for 2 hours maximum before being discarded. As the lunch hour was just about to start, all salad kits in this unit must be gone within 2 hours. Time track all food items. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1) Inside walk in cooler, raw meats were stored next to tray of (cooked) ham. 2) Flattened cardboard boxes (kitchen was in process of receiving food) were placed on prep table where the staff member was prepping food (dough). Corrective Action(s): 1) Move raw meats below cooked meats/ready to eat food items 2) Do not place cardboard boxes on prep table during food prep time as there is potential for contamination of food and food contact surfaces. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Salad display cooler in front area was not turned on at time of inspection; 4 salad kits were just placed inside. Corrective Action(s): By end of inspection, salad cooler which had been turned on was still at 15 deg C. Repair or adjust cooler to maintain an internal temp of 4 deg C or less at all times. In the meantime, time track the food items you are placing in this display salad cooler for 2 hours. Only place enough foods that can be used within that time. Whatever is left after 2 hours must be discarded. There must be a documented record of when foods are placed out in that salad disaply unit. Correct by: Immediately 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 2.3 deg C -Walk in freezer at -18.4 deg C -Hot holding unit at 63 deg C -Sanitizer in spray bottles was at 200 ppm Quats -High temperature dishwasher achieved 73.9 deg C on rinse cycle at dish level -Foods in cooler are covered -General sanitation satisfactory; no signs of pests at time of inspection but there were a few physical mouse traps set up. Ensure to regularly clean floors and keep all food stored off the floor at all times. Foodsafe certified chef onsite Permit available