INSPECTION REPORT Health Protection JCHW-CP2PZR

PREMISES NAME Johnston Heights Secondary School Cafeteria		Tel: Fax:
PREMISES ADDRESS 15350 99th Ave Surrey, BC V3R 0R9		INSPECTION DATE February 14, 2023	TIME SPENT 0.66 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 8 Months
INSPECTION TYPE Routine
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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Can of tomato sauce was stored in the opened can. Corrective Action(s): Once canned foods are opened, ensure the contents are transferred to a food grade container with proper protection to prevent potential contamination of foods. Sauce was discarded at the time of inspection. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Cafeteria was found to have rodent droppings distributed throughout the kitchen area. Cafeteria is currently serviced weekly by professional pest control. Corrective Action(s): Continue to have cafeteria serviced by professional pest control operator and ensure all surfaces are sanitized prior to food preparation each day. Clean and sanitize all areas affected by rodent droppings and continue to monitor pest activity. To prevent pest infestation, ensure the following area carried out: seal potential entry points for rodents, store foods in pest resistant containers, remove garbage/organics on a regular basis, maintain the kitchen in a clean and sanitary condition and remove standing water. Violation Score: 9

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

-Walk-in cooler was at 4C. -Walk-in freezer was at -19C. -Cafeteria line coolers were both at 4C. -Hot holding was greater than 60C. Foods were cooked to greater than 74C prior to hot holding. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Instructors were reviewing handwashing practices/frequency with students at the time of inspection. -Quats sanitizer spray bottles and pail were at 200ppm. Containers were properly labelled. -Slicer cleaned and sanitized by the instructors at the end of the teaching day. -Ice machine was clean and sanitary. Ice scoop stored in a sanitary manner. -Washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until October 31, 2025. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19.