Fraser Health Authority



INSPECTION REPORT
Health Protection
AJON-CD7RTM
PREMISES NAME
Bear Creek Community Church		Tel:
Fax:
PREMISES ADDRESS
8383 140th St
Surrey, BC V3W 5K9		INSPECTION DATE
April 5, 2022		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
April 14, 2022
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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
No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 11
Critical Hazards: Total Number: 1
302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION):
1. Low temperature dishwasher sanitizing dishes with 0 ppm chlorine.
2. No chlorine (bleach) residual detected in all 4 spray bottles.
Corrective Action(s):
1. Use the manual warewashing method to wash, rinse, sanitize and air dry dishes until the dishwasher is working properly.
2. Refill sanitizer spray bottles with a bleach solution that has a 100-200 ppm concentration of chlorine for adequate sanitization of food contact surfaces.
Violation Score: 5

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation:
Fan cover in sliding door cooler has heavy accumulation of dust/debris and possibly some mould.
Corrective Action(s):
Clean and disinfect fan cover in sliding door cooler.
Violation Score: 3

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation:
Low temperature dishwasher not sanitizing dishes at an adequate concentration. It was observed that the pipe tubing for the sanitizer solution may need a replacement.
Corrective Action(s):
Service dishwasher and ensure the dishes are sanitized with at least 50 ppm chlorine.
Violation Score: 3

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

Routine Inspection:
- Kitchen operates on weekends only.
Staff uses coolers during weekdays to store their lunches.
Any leftover food from the weekday is discarded before the weekend so it is not used by those renting/operating the kitchen on the weekend.
- Hand washing station fully equipped with liquid soap, paper towels and hot/cold running water.
- Coolers (domestic and sliding door) maintained at 4 degrees Celsius.
- Freezers (domestic and chest) maintained at -18 degrees Celsius.
- 2-compartment sink available for manual warewashing.
- Dry storage area organized.
- No signs of pest activity at the time of inspection.
- Premises well lit.

Note: two FOODSAFE certificates posted on the wall have expired. Operator informed that most of the kitchen staff/volunteers have renewed their FOODSAFE certification.

Operator signature not required due to the COVID-19 Pandemic.
Report to be emailed to operator.