INSPECTION REPORT Health Protection AHEN-BGLUZB

PREMISES NAME Christ Worship Centre - Church		Tel: (604) 575-0742 Fax: (604) 575-0743
PREMISES ADDRESS 17171 80th Ave Surrey, BC V4N 6J6		INSPECTION DATE October 3, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kim Yu		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	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 = 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: Both paper towel dispensers were not in good working order at the time of the inspection. Paper towel rolls however were available on the counter near the handsink and 3-compartment sink. Corrective Action(s): Repair or replace the paper towel dispensers so that they are in good working order; Correct within 1 month (by November 3, 2019) and contact district Environmental Health Officer for a follow up inspection (business card was provided). Violation Score: 3

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

Comments

-Handsink was supplied with liquid soap, hot and cold running water, and paper towels. -200 ppm QUATS sanitizer was available in the spray bottle and from the dispenser. -Bleach was also available on-site. It was mentioned that bleach is used to clean the wiping cloths. -Dishwasher final rinse temperature was 74 degrees C (71 degrees C or hotter) at the plate. -Dishwasher final rinse was at least 180 degrees F for at least 10 seconds at the gauge level. -3-compartment sink was supplied with hot and cold running water and was equipped with drain plugs. -Single-compartment sink with overhead spray was also supplied with hot and cold running water. -No signs of recent pest activity were present at the time of inspection. -Food storage areas were clean and organized. Food was stored off the floor on shelving units in the dry storage room. -Double-door upright cooler and both under-the-counter coolers were at or below 4 degrees C. -Double-door freezer was at or below -18 degrees C. -Refrigeration units were equipped with thermometers. -A digital probe thermometer was available on-site. -It was reviewed that food must be cooked to at least 74 degrees C before it is served. -Cooling temperatures were reviewed: Cool food quickly from 60 degrees C to 20 degrees C within 2 hours and then to 4 degrees C within 4 hours. Please contact the district Environmental Health Officer if you have any questions.