INSPECTION REPORT
Health Protection
CQUY-AEFSHN

PREMISES NAME
Eagle Ridge United Church - Kitchen
Tel: (604) 945-9811
Fax: (604) 945-9811
PREMISES ADDRESS
2813 Glen Dr
Coquitlam, BC V3B 2P6
INSPECTION DATE
October 5, 2016
TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
berth Wertz
NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
No Action Required


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

-Soap and paper towels available at 2-compartment sink for hand-washing
-Refrigerator temp was ~7 degrees Celsius at time of inspection. Temperature control adjusted to lower the ambient temperature to 4 Celsius or colder. Please monitor closely to ensure the temperature stabilizes between 0 and 4 Celsius.
-Freezer temps <-18C
-Dishwasher (Hobart) exceeded rinse temperature standard of >71C for sanitizing dishware (78.6 Celsius)
-Kitchen appears clean and organized
-No issues or concerns noted at time of inspection

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: CQUY-AEFSHN
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: 0.1 hour
Specific comments:
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