INSPECTION REPORT Health Protection JMAA-AZPTCA

PREMISES NAME Khalsa Secondary School (High School)		Tel: (778) 875-8535 Fax: (604) 951-2336
PREMISES ADDRESS 10677 124th St Surrey, BC V3V 0B1		INSPECTION DATE June 13, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Gurjyote Singh Sethi		NEXT INSPECTION DATE 6 Months
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 = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach spray bottle present at >> 200 ppm. Corrective Action(s): Bleach spray bottle was diluted to 200 ppm. Ensure that only 1 tsp of bleach is added per litre of water. Excessive bleach concentrations (e.g. significantly above 200 ppm) are no longer considered as a food-grade sanitizer as it may lead to chemical contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Bottom of chafing dishes where hot water is held is saturated with grime and grease. Corrective Action(s): The chafing dish machine was adequately cleaned at time of inspection. Ensure that this area remains in sanitary condition after use to prevent accumulation of filth. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): No thermometer present in prep cooler. Corrective Action(s): An accurate thermometer was obtained for prep cooler to monitor temperatures. Violation Score: 1

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

Comments

Routine inspection conducted. The following observations were made: 1. Temperatures (Max: 4C for coolers; Min: 60C for hot-holders) - Stand-up cooler at 4C - Prep cooler at 4C - No hot-holding conducted at time of inspection. Ensure that all hot-held items remain at or above 60C when in use, monitor with probe thermometer - No freezers present on premise 2. Hygiene and Sanitizing - Handwash station adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Instructions for making a 200 ppm sanitizer bottle were provided at time of inspection - Microwave maintained in sanitary condition 3. Storage - No food items currently stored in this servery - Area is generally maintained in good sanitary condition, flooring is clean, no accumulation of grime observed on flooring - Single-use disposable styrofoam cups stored in original box, protected from contamination 4. Administrative - Current operator has FoodSafe 1 5. Pest Control - No signs of recent pest activity at time of inspection Recommendations: - Some traces of debris present on floor underneath coolers. Sweep the debris away and ensure that this is done nightly