INSPECTION REPORT Health Protection JMAA-BFYQDV

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 September 13, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Pascal Tremblay		NEXT INSPECTION DATE September 16, 2019
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - 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 Corrective Action(s): 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. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 303 noted on Routine inspection # JMAA-BFXQDR of Sep-12-2019 Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: It was noted that the hot water temperature at the hand washing station momentarily dipped down from 38C to 36C. Minimum water temperature standard for hand washing should be no less than 38C. Correction: Make adjustments to the hot water supply so that there is a CONTINUOUS supply of hot water, at 38C or above, at all times (including during lunch rush). Date to be corrected by: SEPTEMBER 13, 2019.

Comments

Follow-up inspection to routine conducted on September 12, 2019 (RPT#: JMAA-BFXQDR). Hot water tank was adjusted. Hot water temperature at the sink reached >=38C (38C is the minimum standard as set by the food code) Rinse water temperature for the dishwasher, however, is currently not meeting manufacturer's specifications of 120F. Rinse temperature fluctuates between 100-118F depending on usage. EcoLab technician has been called at time of inspection and has recommended the installation of a booster unit for the device In the interim, operator has agreed to single-use disposable plates and wash pots manually. After washing, you may run dishes through the low-temperature dishwasher to complete the sanitizing cycle. Please contact the Environmental Health Officer for a follow-up once the WASH and RINSE temperature consistently meets 120F.