INSPECTION REPORT Health Protection JELR-CFA36D

PREMISES NAME Tsawwassen Amateur Baseball Association Concession		Tel: (604) 562-7616 Fax:
PREMISES ADDRESS 5575 9th Ave Delta, BC V4M 1W1		INSPECTION DATE June 10, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Niki Losse		NEXT INSPECTION DATE 12 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Small bar cooler temperature of food on top two shelves is at 9-10 C (50F). Lower shelves ok (4-5C). Corrective Action(s): Discarded potentially hazardous foods in the bar cooler on top shelves as they are above 4 C for unknown length of time. Store only lower risk foods (condiments, bread, pop, etc.) in this cooler unless the temperature can be lowered. Provide an additional thermometer on the top shelf of the bar fridge to verify 4 C or colder air temperature for storage of higher risk foods. 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

Routine check while concession is open. Large cooler is at 4 C/40 F - good. Small bar cooler - food in upper shelves is at 9-10C - see above. Freezer on site - ok. Bacon defrosting in cooler. Cooked chicken is above 74C/165F. Cooked hamburger is above 74C/165F. NSF approved probe thermometer is available on site for taking food temperatures and timers are used to verify food cooking time. Food safety plan is posted. Hand washing - hot/cold water, liquid soap and paper towels. Disposable gloves are also worn and discarded when contaminated. Wash hands between glove use. Chlorine bleach is available to sanitize utensils. Poster is posted. Use 1 tsp in 1 liter of water to make a 100-200ppm sanitizing solution. Test strips left to verify 100ppm chlorine solution to sanitize utensils and food contact surfaces. ***Improve cleaning in hard to reach areas such as floor under shelves. Signature not required. Copy of report to be emailed to organizer.