INSPECTION REPORT Health Protection JCHW-AWDQ3P

PREMISES NAME Fleetwood Park Secondary School		Tel: (604) 597-2301 Fax: (604) 597-6481
PREMISES ADDRESS 7940 156th St Surrey, BC V3S 3R3		INSPECTION DATE February 27, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 8 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 = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Student was observed handling cell phone and did not wash hands prior to continuing with food preparation. Corrective Action(s): Students must wash their hands properly after handling cell phones and other potentially contamination surfaces to prevent potential cross contamination of foods. Chef to review proper handwashing and cell phone usage with students. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Ice machine was found to have a thin pink layer growing on the metal plate inside the ice machine and some white mould was found on the underside of the shelving units in the walk-in cooler. Corrective Action(s): Ensure all equipment is cleaned and sanitized on a regular basis and facility is maintained in a clean and sanitary condition at all times. A sanitary facility also prevents potential contamination of foods. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Front line coolers were at 4C. -Accurate thermometers present in refrigeration units. -Upright freezers were at -19C and -17C. -Hot holding unit was being heated at the time of inspection. Unit is brought up to temperature before using for storage of hot potentially hazardous foods. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser and sanitizer pails were tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Slicer cleaned and sanitized by teaching staff at the end of the day. -General food storage practices good at the time of inspection. Foods properly stored off the floor and covered. Raw meats stored below ready-to-eat foods. Frozen foods were thawing in the walk-in cooler. -Ice scoops stored in a clean and sanitary manner. -Foods in the dry storage area were in good condition. -Facility serviced by a professional pest control operator. Tin cat (metal box) by the dishwashing area was found to have drain flies. Did not observe active drain fly activity at the time of inspection. *FoodSafe Level 1 certificates issued prior to July 29, 2013 expire on July 29, 2018 (certificates without expiry dates expire on July 29, 2018). In order to meet the FoodSafe requirements, operator/staff must have a valid (not expired) FoodSafe Level 1 or equivalent. -Please contact the inspector if you have any questions or concerns.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCHW-AWDQ3P
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: 0.08 hour Specific comments: Margarine: 0.1 g trans fat / 8 g total fat = less than 2% trans fat. Oil is trans fat free. Other foods meet the trans fat requirements.
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