INSPECTION REPORT Health Protection JCHW-BXPQY5

PREMISES NAME CEFA - Fleetwood		Tel: (604) 593-2650 Fax:
PREMISES ADDRESS 1 - 16050 Fraser Hwy Surrey, BC V4N 0G3		INSPECTION DATE January 28, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rosy Jain		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Bleach sanitizer was too strong, Bleach resulted in test strip bleaching out. Corrective Action(s): Ensure bleach is maintained between 100ppm and 200ppm. Excessive concentrations of bleach may be toxic for human health. Add 1 teaspoon bleach per litre of water to create 200ppm bleach. Bleach was prepared at 200ppm at the time of inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bulk cardboard box of cereal was stored on the floor. Corrective Action(s): Ensure all foods are stored off the ground and protected from potential contamination. Storing food boxes on the floor can result in potential cross contamination. Cardboard box was discarded and cereal was relocated to a shelf. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher door is currently being secured with an elastic cord. Corrective Action(s): Ensure dishwasher door is serviced and is maintained in food repair. Improperly functioning dishwasher door is also a safety hazard. Violation Score: 3

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

Comments

-Refrigerator/freezer units were at 4C/-12C and 4C/-16C. -Temperatures are checked and recorded daily. -Hot foods are prepared and served. Food is not cooled or hot held. -High temperature dishwasher had a final rinse of 72C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -FOODSAFE Level 1 valid until April 1, 2024. -Please contact the inspector if you have any questions or concerns. -Signature not required due the COVID-19 Pandemic. COVID-19: -Workplace COVID-19 safety plan completed. -All staff and visitors are screened daily for COVID-19 risk factors. -Parents are not allowed to visit the facility.