INSPECTION REPORT Health Protection RSHA-CD6LAA

PREMISES NAME Maple Crescent Park Concession		Tel: (604) 948-9039 Fax:
PREMISES ADDRESS 5300 Maple Cres Delta, BC V4K 1G1		INSPECTION DATE April 4, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Tasha Mangat		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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

Seasonal Facility. Menu is currently consisting of hot dogs/precooked hamburgers. Notes/Reminders: 1. Temperature control: Monitor all cook/hold temperatures. Refrigeration units to be maintained at or below 4 C. Provide temperature gauge. Freezers to be maintained at or below -18 C. Internal temperature monitoring of cooked food items to be conducted. Probe style gauge is to be kept on site. 2. Manual dishwashing: Ensure all food contact surfaces are washed/sanitized after use. Wiping cloth storage/spray bottle solution discussed. (Sign posted) Bleach concentrations as per sign. Bleach to be kept on site at all times. Wiping cloths, used on food contact surfaces are to be store in a sanitizer at all times. Change routinely. 3. Food/Chemical Storage discussed. Store food items in covered food, grade containers. 4. Sanitary Facilities: Single use towels and liquid soap in dispensers required at handsink at all times. 5. Staff hygiene discussed. Ensure routine hand washing by all staff. No bare hand contact with cooked - ready to eat food permitted. 6. Food Safe trained staff must be on site at all times. 7. Routine pest control monitoring is required. to be conducted. 8. Generic Food Safety Plan and Sanitation Plan are to be on site. Danger Zone chart provided. - Food Safety Plans based on changes to menu items are required to be reviewed. 9. Sanitation: Clean and organize entire facility prior to this season. Pull all items away from walls - remove all unused/unwanted equipment. (ie Upright cooler) Structural upgrades discussed: Cooking equipment, two compartment sink, flooring upgrade and bare wood shelf replacement/sealing to be conducted prior to next "Season".