INSPECTION REPORT Health Protection JELR-AWCVGQ

PREMISES NAME Community Dinners		Tel: (604) 531-0424 Fax: (604) 538-4928
PREMISES ADDRESS 15262 Pacific Ave White Rock, BC V4B 1P7		INSPECTION DATE February 26, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lorraine Hand		NEXT INSPECTION DATE 4 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Corrective Action(s): Label spray bottle containing chlorine sanitizer. Note: 2 - 5 mL of plain domestic bleach in 1 litre of water is needed to provide 100-200 ppm chlorine sanitizer. This is to be made fresh and to be used on food contact surfaces after they have been cleaned. You may also soak wiping cloths in a bowl of sanitizer if you do not want to use spray bottles. Violation Score: 3

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

Comments

Routine check: Permit given to Person in Charge. BCCDC guideline for Food Distribution Organizations, temperature charts, and templates for temperature records also given. Fridge is at <4 C / 40 F (temperature 0 C) and can be locked when not in use. Food today is being cooked. Keep temperature records as discussed (eg 74 C cooked and 60 C hot holding). Commercial dishwasher has a hot water sanitizing rinse (> 71 C /160 F measured inside of the machine and 180 F + shown on the gauge - good). Spray bottle -see above.