INSPECTION REPORT Health Protection JKWK-BAHNVH

PREMISES NAME Willingdon Church		Tel: (604) 435-5544 Fax:
PREMISES ADDRESS 4812 Willingdon Ave Burnaby, BC V5G 3H6		INSPECTION DATE March 22, 2019	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Some prepped and open boxes of food were observed stored on the floor of the walk in freezer, for example open box of bagged bread and prepped bags of frozen corn. Corrective Action(s): Ensure food storage is sanitary and stored at least 15 cm off the ground on dedicated shelving. Correction required today. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dish washer wash cycle maximum temperature observed at 38C. A minimum 60C is required. Corrective Action(s): Operator is currently waiting on parts to upgrade and address this. 60C or above is required for the washing step and 71C or above is required for the sanitizing step at the plate. Correction required by next week. Violation Score: 3

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

Comments

General sanitation is good. No signs of pests at the time of inspection. Food cooking and processing equipment in good working order and is kept in sanitary conditions. Quat sanitizer in buckets and spray bottles tested at 300 ppm. Dish washer final rinse cycle at 71C at the plate. Manifold displays 38C at the wash cycle and 89C at the rinse cycle. Operator informs me there are new parts coming to upgrade the dishwasher. The wash cycle should be at 60C or above. Ensure to test dish washer temperature with a thermometer at the plate. A minimum of 71C should be reached at the rinsing step in the dishwasher. Hand sinks in use with liquid soap, paper towels and warm running water. 2 compartment sink in use. Staff demonstrate good personal hygiene. Food storage is sanitary. In general, food protected from contamination. Ice machine is sanitary with dedicated scoop. Temperature monitoring and logs in place. Walk in freezer at -12C. Walk in cooler at 3.6C salami. Front cafe service area (only used on Saturday and Sunday) All cold holding units at or below 4C. No hot holding units in use at the time of inspection. Pop and coffee storage area is adequate. No perishables stored there. Valid Permit on display.