INSPECTION REPORT Health Protection JCHW-C7RN75

PREMISES NAME North Surrey Secondary School Cafeteria		Tel: (604) 581-4433 Fax:
PREMISES ADDRESS 15945 96th Ave Surrey, BC V4N 2R8		INSPECTION DATE October 13, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 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 No
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: Scoops were stored inside an ingredient container with the handle in direct contact with the food. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were found in both dry storage rooms. Corrective Action(s): Clean all areas affected with rodent droppings and sanitize using a 1:10 bleach solution. Monitor for continue activity and contact your pest control operator as needed. To prevent pest infestation, ensure all foods are stored in pest proof containers and off the floor, remove any standing water at the end of the day, and remove garbage from the facility on a regular basis. 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 4C. -Upright cooler was at 4C. -Student area dessert/beverage coolers were at 4C. -Under counter cooler was at 4C. -Upright freezer was at -17C. -Hot holding was greater than 60C. Foods are cooked to greater than 74C prior to hot holding. -Cooked potentially hazardous foods were cooling in a shallow tray in the under counter cooler. -High temperature dishwasher had a final rinse temperature of 78C on the dish surface (minimum of 71C required for proper sanitizing). -Handwash stations supplied with hot and cold running water, liquid hand soap, and single use paper towels. Students were observed following proper hand hygiene practices. -Quats sanitizer dispenser was tested at 200ppm. -Deli slicer disassembled and cleaned and sanitized by staff at the end of the day. -General food storage practices good at the time of inspection. Foods stored off the ground and covered. -General sanitation in walk-in cooler satisfactory at the time of inspection. Ensure additional cleaning is carried out on the underside of the shelving units. -washroom clean and sanitary. Handwash station supplied with liquid hand soap and single use paper towels. -FOODSAFE Level 1 valid until January 31, 2023. -Please contact the inspector if you have any questions or concerns. -Signature not required due to the COVID-19 Pandemic.