Fraser Health Authority



INSPECTION REPORT
Health Protection
ABRR-B9LQQU
PREMISES NAME
Rotary Field House		Tel: (604) 880-4584
Fax:
PREMISES ADDRESS
2197 148th St
Surrey, BC V4H 9P5		INSPECTION DATE
February 21, 2019		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
South Surrey Field House Society		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Handsink in kitchen is supplied with hot and cold running water, soap and paper towel.
- Coolers at less than 4C. Food is covered and well organized.
- Freezer in storage room is measured at -18C
- High temperature dishwasher measured 74C at utensil surface during final rinse (minimum 71C)
- Equipment and utensils stored in sanitary condition
- General cleanliness satisfactory
- No evidence of pest activity noted
- FOODSAFE requirements met at time of inspection
- Permit posted
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ABRR-B9LQQU
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment