INSPECTION REPORT Health Protection JKWK-BJ6TAQ

PREMISES NAME Salvation Army Meal Centre		Tel: Fax:
PREMISES ADDRESS 34081 Gladys Ave Abbotsford, BC V2S 3S9		INSPECTION DATE November 22, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) David Woodland		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 = 11

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Staff putting away clean dishes were using a towel to hold hot pallets and/or plates. The cloth towel was wet and is a source of contamination. Corrective Action(s): Do not use cloth towels to dry or put away dishes. Instead, use either clean hands or a clean dishwasher glove to move dishes. Ensure dishes are properly washed and sanitized again if needed. If the dishes are too hot, staff can wait a few minutes before putting them away. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Walk in cooler fans have a minor build up dust and mould. Corrective Action(s): Wash and sanitize these areas as needed. Correction required in a week. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): A cookie tray pan was used on top of the hot holding unit for shrimp. This is not the right size insert for the hot holding unit. The hot holding will not work properly. Corrective Action(s): Use the right inserts for this unit to ensure hot cooked food is maintained above 60C. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Dishwasher final rinse at 77.6C at the plate. Manifold displays above 90C at booster. Ice machine sanitary with dedicated scoop. Fridge 1 -19.8C chocolate croissants, #2 -22C apple crumble, #3 deli meat/fruit at 2C, Walk in freezer -12C chicken thighs (records indicated -17C at night. Ensure -18C is acheived in long term freezer storage). Walk in cooler 4.0C yogurt. Floor staff cooler at 4C and freezer at -20.8C. Temperate monitoring and logs in use and up to date. Hot holding unit is at 77.6C for 3 compartment inserts. Ensure to use the right size insert for this unit. Some insert observed not the right size. Shrimp on pan was observed at 44C because it is not the right size. Service of shrimp only lasted 15 minutes after cooking. Service of food to patrons only about an hour. Utensils and single use items are sanitary. Hot and cold water available. 3 compartment sink in use. 200 ppm quat sanitizer in use. Hand washing sinks in use with paper towels, liquid soap and running water. Staff washrooms are sanitary with fully stocked hand sinks. Food protected from contamination. Donated foods are in good condition and stored in a sanitary manner. Permit posted in visible location.