Fraser Health Authority



INSPECTION REPORT
Health Protection
JCRH-BGCUD7
PREMISES NAME
Burnaby South Child Care Centre Food Service		Tel: (604) 257-4465
Fax:
PREMISES ADDRESS
5455 Rumble St
Burnaby, BC V5J 2B7		INSPECTION DATE
September 25, 2019		TIME SPENT
0.67 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

- Kitchen maintained in sanitary condition
- Liquid soap and paper towel present at kitchen sink for handwashing
- Kitchen fridge/freezer 3C/-19C
- Extra fridge/freezer 3C/-18C
- Thermometers present in fridges/freezers for temperature monitoring.
- Records for temperature monitoring appear complete/up to date.
- Bleach sanitizer solution present in spray bottles. Concentration measured 200ppm.
- Domestic dishwasher with sanitizing cycle present and in use at time of the inspection. Due to length of cycle, sanitizing rinse temperature was not checked. Thermolabels were provided to Supervisor. Affix thermolabel to dish for next cycle and verify temperature reached 71C. Provide photo to confirm.
- Staff are Foodsafe level 1 certified

- Hot lunch program was implemented in June. Meals are supplied refrigerated by Better Meals (Beresford St). Meals are reheated for lunch service. Reheating temperature recorded daily. Probe thermometer present. Records present. General food safety plan addresses reheating. No concerns with the program as described or with observations made at the time of the inspection with respect to food storage and record keeping. Supervisor to provide detailed procedures for hot lunch program to include receiving temperature, reheating temperature, monitoring and corrective actions.