Fraser Health Authority



INSPECTION REPORT
Health Protection
RPAI-AGMVRA
PREMISES NAME
Royal Canadian Legion Branch #240		Tel: (604) 535-1080
Fax:
PREMISES ADDRESS
2643 128th St
Surrey, BC V4A 3W6		INSPECTION DATE
December 14, 2016		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
June Trotter		NEXT INSPECTION DATE
5 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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

Generally well maintained and operated. Sanitation is excellent. Refrigeration measures < 4 C. Freezer temperatures measure < -18 C. Spray sanitizer measures 200 ppm Cl. Glass washer final rinse residual measures 50 ppm Cl. Dishwasher final rinse temperature measures 71 C. No recommendations.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: RPAI-AGMVRA
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes



2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes



3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes

Time Spent: 0.25 hour
Specific comments: No cooking oil or soft margarine is on-site. No foods listed in compliance requirement #3 list are on-site. Kitchen not in use at time of inspection. Premises complies with the Transfat regulation.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment