INSPECTION REPORT Health Protection RSHA-DFSPAG

PREMISES NAME Bell Park Concession		Tel: (416) 899-5952 Fax:
PREMISES ADDRESS 5900 49A Ave Delta, BC V4K 3J4		INSPECTION DATE April 16, 2025	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Kyla Williams		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] 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

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. 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: (2 Compartment sink) 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, hot/cold running water, 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: Facility is to be kept clean and organized at all times!