INSPECTION REPORT Health Protection VTUR-BCFN2U

PREMISES NAME WJ Mouat Senior Secondary School Cafeteria		Tel: (604) 853-7191 Fax:
PREMISES ADDRESS 32355 Mouat Dr Abbotsford, BC V2T4E9		INSPECTION DATE May 23, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Principal		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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): * Wiping rags were found on counters and these should be stored properly on shelf or kept in sanitizer between use; Corrective Action(s): * Ensure rags and other hot-holding mitts kept in proper storage area between use; wiping rags to be stored properly in sanitizer between use Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: * Some build up of grime/debris found under food equipment, wheels, baseboards and corners that requires more frequent cleaning Corrective Action(s): * Ensure all areas properly cleaned and maintained in sanitary condition; the hard to reach areas to be thoroughly cleaned during non-school times Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: * Sandwich cooler was at 7'C and must be maintained at 4'C/40'F or colder Corrective Action(s): * Ensure sandwich cooler maintains proper cold-holding temperature of 4'C/40'F or colder Violation Score: 3

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

Comments

* Dishwasher final rinse was 74'C/165'F or hotter internally * Freezer unit was -18'C or colder * Cold-holding units were 4'C/40'F or colder * Sanitizer was available at 200 ppm quaternary ammonium concentration * Food was covered in storage * Note: keep all food equipment stored on proper storage shelving * Note: keep wiping rags and oven mitts stored properly * Note: some cleaning to be done under some equipment/wheels/and baseboards * Note: sandwich cooler was not holding temperature properly -- service it and check temperature * Food safe level 1 renewal to be done in the next year *