INSPECTION REPORT Health Protection BCUD-BM6QFZ

PREMISES NAME Gabrielle Roy School Kitchen		Tel: (604) 599-6688 Fax: (604) 599-6628
PREMISES ADDRESS 6887 132nd St Surrey, BC V3W 4L9		INSPECTION DATE February 26, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Pascal Tremblay		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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)

Code 302 noted on Follow-Up inspection # JMAA-BFYQDV of Sep-13-2019 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Wash and rinse water temperature for the low-temperature dishwasher varies from 100-118F Correction: Make adjustments so that the wash and rinse water temperature reaches at least 120F in both the wash and rinse cycles. 120F is the minimum temperature required by the manufacturer. Operator has switched to single-use disposables and will be manually washing and rinsing dishes until the dishwasher meets manufacturer's specifications. Dishwasher will still be used for the final sanitizing step.

Comments

Daily lunch service. Approx 150-200 meals served/ plated in 15min, once daily. Hand sink and 2 compartment wash sink supplied with liquid soap, paper towels, hot/cold running water Dishwasher has an added booster in addition to chlorine sanitizer. Sanitizer residual measured at 50ppm, with wash cycle working better than before with additional heat FoodSafe certificate for chef available on site - expiry 2023 Side by side cooler and freezer 3C and -18C respectively 2 and 1 door standing cooler both 4C Quat sanitizer dispenser measured at 200-400ppm Note: testing of this machine is best done when dispensed into a cup/ bowl/ dish, allowed to cool to room temperature, then tested free from the foamy areas Upgrades have been done to most counters - now stainless steel surfaces. General sanitation of facility excellent. No evidence of pests Records on site and available for review. Please include concentrations of your chemical sanitizers