INSPECTION REPORT Health Protection JCHY-CXLRKB

PREMISES NAME Hillside Christian Church		Tel: (604) 576-1394 Fax: (604) 576-1399
PREMISES ADDRESS 5950 179th St Surrey, BC V3S 4J9		INSPECTION DATE November 15, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] 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

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High-temperature dishwasher in the main kitchen observed have signage to be out of order. Corrective Action(s): Service the high-temperature dishwasher to measure at least 82C at the manifold (digital readout) or 71C at the plate level. Temporary use the dishwasher in the coffee serving area to wash and sanitize dishware. Corrected by: November 29, 2023 Violation Score: 3

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

Comments

Routine Inspection conducted today. Kitchen not being used at the time of inspection. Facility consists of Main Kitchen and Coffee Serving Area. Main Kitchen Area: 2-compartment and 3-compartment sink available. Both 2 and 3-compartment sinks being used as handwashing sinks as well. All handwashing sinks are well equipped with hot and cold running water, liquid soap, and paper towels. Stand-up coolers measured at 4C or lower. Chest freezer measured at -18C. Food observed to be stored at least 6 inches off the floor. Coffee Serving Area: Handwashing sink well equipped with hot and cold running water, liquid soap, and paper towels. Chlorine bulk bottle available. High-temperature dishwasher available but turned off. Ensure high-temperature dishwasher reaches 82C at the digital readout for 10 seconds. Stand-up cooler measured at -3.9C. NOTE: Ensure when kitchen is being used at least one staff must be on-site at all times with valid FOODSAFE Level 1 certificate. Ensure chlorine (bleach) bulk is available in the main kitchen and staff are educated on proper dilution of chlorine bottle to sanitize food contact surfaces (1tsp to 1L water). No signs of pests observed. Overall, facility is well organized and clean.