Fraser Health Authority



INSPECTION REPORT
Health Protection
RSHA-CKXN5V
PREMISES NAME
Freshwave Ministries		Tel: (604) 946-7410
Fax:
PREMISES ADDRESS
5300 44th Ave
Delta, BC V4K 1C7		INSPECTION DATE
November 7, 2022		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Carey Muir		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Comply
In Use
Food Safety Training [s. 10]
Food Safety Plan [s. 23]
Sanitation Plan [s. 24]
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

- Temperature Control: Monitoring is required to be conducted at all times. FoodSafety plans and procedures are to be followed. Transportation/delivery holding temperatures discussed.
- Mechanical Dishwasher: High Temp: Ok.
- Ensure all food contact surfaces are to be cleaned and disinfected after use. All cleaned implements are to be stored in a manner as to prevent post contamination. (ie: upper shelves/upside down below prep tables)
- Wiping cloth storage (Chlorine): Ok. - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer.
- Food Storage: Cool Down procedures discussed. Always cool hot foods to room temperature within the first 2 hours and then to 4C/40F within the next 4 hours. Cool foods quickly by: Using a shallow container. Dividing into smaller portions/Using an ice bath or ice wand - Stirring frequently. All food items are to be stored in covered, food grade containers. (ie: Cooked above raw)
- Sanitary Facilities: Ok.
- Chemical Storage: To be stored in designated areas - away from food prep areas. All bottles are to be clearly labelled.
- Staff Hygiene: Discussed.
- Sanitation: Facility is to be kept clean and organized at all times. All items are to be stored in designated areas.
- Structurally: n/a
- Pest Control: Monitoring is required to be conducted. No signs noted this date.
- Garbage, Recycling, Composting and Oil Disposal: All items are to be stored in covered, rodent proof containers.
- Food Safe Trained staff are to be on site.
- Food Safety Plan and Sanitation Plan is to be kept on site for reference and updated according to menu changes. Staff are to be properly trained. Generic Template provided.