INSPECTION REPORT Health Protection JFEN-BAFSMJ

PREMISES NAME BCD Culinary Academy and Catering		Tel: (778) 242-1344 Fax:
PREMISES ADDRESS 107 - 20542 Fraser Hwy Langley, BC V3A 4G2		INSPECTION DATE March 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Parinya Loptson		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Glasswasher had 0 PPM chlorine residual at cup surface after rinse cycle. Corrective Action(s): Replace bottle of sanitizer as it is low and prime machine. Use test strips to ensure that it has a 50 PPM-100 PPM residual prior to reusing. Use kitchen dishwasher in the meantime. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

All fridges are 4 degrees Celsius or colder. All freezers including freezer drawers are -18 degrees Celsius or colder. Liquid soap and paper towel at handsinks. Spray bottles of bleach water require a 100 PPM chlorine residual. 1 Capful of household bleach to 4 litres of water. Please reduce your concentration. Remove towel from above ice machine. Can be replaced with plastic bar mats. Place ice scoop in a clean container. Please reference BCCDC Sous vide cooking guidelines online if you plan to carry out any sous vide cooking.