INSPECTION REPORT Health Protection JMAA-AWVV22

PREMISES NAME Launching Pad		Tel: (604) 536-3022 Fax: (604) 536-3072
PREMISES ADDRESS 984 160th St Surrey, BC V4A 4W5		INSPECTION DATE March 15, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Charly Tyndall		NEXT INSPECTION DATE 6 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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No sanitizer was present on-site. Corrective Action(s): Operator purchased 5.25% bleach from store at time of inspection. The sanitizer spray bottle in the kitchen was re-prepared and contained 100 ppm chlorine residual. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Apples, oranges observed next to raw chicken drumsticks on bottom shelf of glass cooler. Corrective Action(s): Apples and oranges were moved to an upper shelf. Ensure that raw foods are always below cooked foods, produce, and ready-to-eat items to protect them from contamination (e.g. raw juices may contain bacteria that could contaminate other foods). Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in very good sanitary condition. 1) Temperatures (Max: 4C for coolers, -18C for freezers; 60C for hot-holders) - Domestic upright freezer at -20C - Chest freezers outside kitchen at -22C - Stand-up glass door coolers at 0C - Lounge domestic refrigerator at 4C - Thermometers present in cooling units - good - Note: Pot of soup observed at 22C inside cooler at time of inspection. Vegetables were added to soup stock this afternoon and the pot was cooling at time of inspection within the cooling requirements. To facilitate faster cooling, please refer to recommendations section of report. 2) Hygiene and Sanitizing - Handwash station adequately stocked with hot/cold running water, liquid soap, and paper towels - Commercial grade high-temperature dishwasher has final rinse cycle of 72.2C (Min: 71C) - Dishwashing trays are securely stored off the floor inside a cabinet - excellent - Two-compartment sink with drain plugs are present in case dishwasher does not function as intended. EHO reviewed manual warewashing method with operator - Utensils, ladles, and equipment including deli-slicer are in sanitary condition 3) Storage - Dry storage area is secure. All canned and dry goods are stored in cabinets - All food items are generally elevated off the floor 4) Administrative - Head chef has FoodSafe 1 taken in 2010. All FoodSafe certifications issued before July 2013 will expire on July 29, 2018. Ensure that FoodSafe 1 is renewed before July 29, 2018 by going to www.foodsafe.ca. Refresher courses are offered in both online and classroom environments - Permit Posted 5) Safety and Security - The facility is a drug rehabilitation centre - therefore measures are taken to increase security to prevent tampering of food items or unauthorized access into the kitchen. Kitchen has locked security gates on both sides, and operator has plans to add a security gate in the serving area. Ensure that the gate is locked whenever employees leave the kitchen area - No alcohol-based handrub present on site to prevent individuals from extracting alcohol 6) Pest Control - No visible signs of recent pest activity observed at time of inspection Recommendations: - For cooling large soup stocks, you may expedite the cooling process by using shallower containers (e.g. chafing dishes), place pots in an ice bath, or use an ice wand*. Place the soup stock in the cooler once it has reached a lukewarm temperature and has stopped emitting steam (e.g. 20-30C). - The standard cooling requirement is as follows: All potentially hazardous foods must be cooled from 60 to 20C within 2 hours, and from 20 to 4C within 4 hours, allowing for a maximum cooling time of 6 hours. Operator was asked to use a probe thermometer to verify temperatures over time *An ice wand is a hollow, elongated plastic rod that holds water. Once the water inside is frozen, it may be placed inside soups and soup stocks for rapid cooling. Ensure that the ice wand is placed into the dishwasher to be sanitized after each use Information Provided to Operator: - Handwashing signs - Do's and Don'ts Food Safety Handout from FHA - Employee only signs

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AWVV22
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: The following items were audited: - Margarine meets the 5% trans-fat requirement for soft spreadables / oils - Tomato sauce, beans in tomato sauce, and deep-browned bean cans meets the 2% trans-fat requirement for all other food items
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