INSPECTION REPORT Health Protection AHEN-CPNPHX

PREMISES NAME Guildford Park Secondary School Cafeteria		Tel: (604) 588-7601 Fax:
PREMISES ADDRESS 10707 146th St Surrey, BC V3R 1T5		INSPECTION DATE March 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): One insert of hot potentially hazardous food was at 50 degrees C internal food temperature in the front steam table and it was hot-held below 60 degrees C for less than 2 hours. Corrective Action(s): Chef instructor informed that this menu item had been cooked earlier today prior to being placed in the hot-holding steam table. Chef instructor removed the hot-held menu item to reheat to at least 74 degrees C during the inspection. Ensure cooked/reheated food is hot-held at or above 60 degrees C in preheated hot-holding units prior to service to prevent growth of any potential harmful bacteria and/or potential production of toxins. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw chicken in zip lock bags was stored on higher shelving units than covered potential ready to eat food in the upright freezer. Corrective Action(s): Chef instructor re-organized the food storage to store raw meat at the lowest shelving units in the upright freezer and potential ready-to-eat food on higher shelving units. Ensure raw meat is stored on the lowest shelving units separately from ready-to-eat food to protect it from any potential contamination. 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 single-use paper towels. Walk-in-cooler, under-the-counter cooler, display cooler, and beverage cooler were at or below 4 degrees C. Both upright freezers and chest freezer were at or below -18 degrees C. A second hot-held menu item was at or above 60 degrees C. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 73 degrees C) at the plate level. Overhead sprayer was in good working in order for the rinse sink prior to the high temperature dishwasher. 3-compartment sink was supplied with hot and cold running water. 200 ppm QUATS sanitizer was available in the labelled spray bottles. Prep. sink was operational. Ice machine was in a clean condition and the ice scoop was stored separately. Food was covered in cold storage areas. Food storage areas were in a clean condition at the time of inspection. No signs of recent pest activity were evident at the time of inspection. Instructor had valid FOODSAFE Level 1 course training (expiration date: May 3, 2023). Reminder: Ensure to renew your FOODSAFE level 1/equivalent course training (e.g. by successfully completing the FOODSAFE Level 1 refresher course) prior to the expiration date on the certificate. Refer to www.FOODSAFE.ca for information. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.