INSPECTION REPORT Health Protection SDHI-CJGP4L

PREMISES NAME Launching Pad		Tel: (604) 536-3022 Fax: (604) 536-3072
PREMISES ADDRESS 984 160th St Surrey, BC V4A 4W5		INSPECTION DATE September 21, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Charly Tyndall		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Few house flies observed on site during inspection. Pest control company is not currently contracted to complete regular inspections. Corrective Action(s): Monitor house fly population and install sticky fly traps in non-food preparation areas to remove current population. Keep all food covered to prevent contamination. Keep all doors and windows closed as much as possible to prevent fly entry on site. To be corrected: immediately Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Light fixtures in kitchen and preparation areas observed without light shatterproof sheild/cover. Corrective Action(s): Replace light covers in the kitchen and preparation areas to ensure lights are protected from shattering and potentially physically contaminating food and to ensure lights are easy to clean and sanitize. To be corrected by: next routine inspection Violation Score: 1

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

Comments

Routine Inspection Conducted Observations: - All coolers at or below 4'C (domestic and walk-in located outside and in kitchen) - All freezers at or below -18'C (domestic, chest and stand-up located outside, in storage room and in kitchen) - Thermometers available in all cold holding units - Temperature logs are maintained - good! - General sanitation of premise is satisfactory during inspection - Hand washing stations are supplied with hot and cold running water, liquid soap and paper towel - High-temperature dishwasher reached 82'C at plate surface (final rinse) - Bleach sanitizer in spray bottles measured at 200 ppm chlorine concentration - 2-compartment sink available with drain plugs and bleach - All food observed covered and stored at least 6 inches off the floor - Equipment stored in a sanitary manner - Chemicals are stored away from food - Ventilation hood kept in sanitary condition - FOODSAFE Level 1 trained staff available - Health permit posted in a conspicuous location on site Notes: - Hand washing and 2-compartment sink dishwashing method signage provided to staff during inspection - No food preparation observed during time of inspection - No signature due to COVID Please contact the health inspector if there are any changes to the layout, floor plan and/or equipment on site. Contact the health inspector for any questions or concerns.