INSPECTION REPORT
Health Protection
ALUI-B4DS9A

PREMISES NAME
Pacific Community Church
Tel: (604) 574-4001
Fax:
PREMISES ADDRESS
5337 180th St
Surrey, BC V3S 4K5
INSPECTION DATE
September 7, 2018
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Gloria Fraser
NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT


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

Routine inspection of Church Kitchen conducted with operator/kitchen manager on site. Kitchen serves meals for poverty relief on Mondays, Wednesdays, and Fridays.
-Walk in cooler : initially in defrost mode at 9-10 deg C air temperature, but foods probed to be at 3 deg C and by end of inspection, air temperature at fan was at 3.4 deg C
-There is another room beside the main kitchen that has 4 prep tables, a 3 compartment sink (used for prep), a handsink, and the following equipment:
4 chest freezers and an upright freezer: all at -18 deg C or less
-Ensure that all foods in freezers are labelled and from approved sources
- Room is used for additional prep space for the kitchen, dishes are not washed at the 3 compartment sink (they are brought to the dishwasher in the designated dishwashing area)
-Handsink in room has liquid soap, paper towels, hot/cold running water
- Foods in cooler and freezers are covered and protected from contamination
-Dry storage area (in locked room) was organized
-High temperature dishwasher achieved 75.5 deg C on rinse cycle at dish level
-Quat sanitizer at 200 ppm in spray bottle
-Quat sanitizer at 200 ppm at dispenser at 3 compartment sink in kitchen
-General sanitation excellent
-No signs of pests
-Fumehood clean
-Foodsafe certificates kept in a binder. All staff have renewed their FoodSafe level 1 certificates.