INSPECTION REPORT Health Protection DSOG-AQYQ3W

PREMISES NAME Semiahmoo Secondary School		Tel: Fax:
PREMISES ADDRESS 1785 148th St Surrey, BC V4A 4M6		INSPECTION DATE September 7, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 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: The soap dispenser at the handwashing station near the prep table is broken. Corrective Action(s): Replace the broken soap dispenser. Provide a temporary hand soap at this handwashing station. Ensure that all handwashing stations are equipped with cold/hot running water, soap, and paper towels. Date to be corrected: Immediately. Violation Score: 3

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

Comments

- General sanitation is good. - All other handwashing stations stocked with cold/hot running water, soap, and paper towels. - All coolers (walk in, undercounter, upright) < or = to 4C. - All freezers (walk in) < or = to -18C. - Most food items are stored in plastic insert containers with lids. - Hot holding units were not in use. Ensure that all hot holding units > or = 60C. - High temperature dishwasher (stationary) achieved 71C at the plate's level during the final rinse cycle. Ensure to check daily. - Surface sanitizer available in spray bottles and in labeled bucket with presoaked wiping cloths at 200 ppm Quat solution. Ensure to provide surface sanitizer at each station (ie. main kitchen, serving area) at all times to clean and sanitize food contact surfaces. - Dry storage area is satisfactory. Dry food items stored in carts with proper lids. Do not store scoops inside the carts. - No signs of pest activity. - FOODSAFE certified staff. Note: Kitchen has just opened for the school year. Minimal food prep/storage at the time of the inspection. Begin a daily temperature/sanitation log.