INSPECTION REPORT Health Protection AHEN-B5WQ75

PREMISES NAME Clayton Heights Secondary School Cafeteria		Tel: (604) 575-2605 Fax:
PREMISES ADDRESS 7003 188th St Surrey, BC V4N 3G6		INSPECTION DATE October 26, 2018	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Glenn Canuel		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

Routine inspection was conducted towards the end of the lunch rush. Both handsinks were supplied with liquid soap, hot and cold running water, and paper towels. 100 ppm chlorine sanitizer was available in the third compartment of the 3-compartment sink. 200 ppm QUATS sanitizer was available inside two sanitizer pails with wiping cloths. Both refrigeration units were at or below 4 degrees C. Upright freezer and both chest freezers were at or below -18 degrees C. Steam tables (empty of food) were heated and the water below the inserts was above 60 degrees C. NOTE: A few menu items (rice and fish) had an internal below 60 degrees C (around 50 degrees C) (around 11:45 AM -end of lunch service) and were placed into the hot-holding around 11:15 AM according to the Manager. The log showed that these products were cooked to 100 degrees C. The hot-holding unit was above 60 degrees C. These products are not cooled according to the Manager for the next day's service and were voluntarily discarded by the Manager during the inspection. Reminder: Make sure hot-held food is maintained at or above 60 degrees C internal temperature. If the hot-held potentially hazardous food temperature is below 60 degrees C for less than 2 hours, then you can reheat this food once to at least 74 degrees C and hot-hold it at or above 60 degrees C in a preheated hot-holding unit. If the potentially hazardous food is hot-held below 60 degrees C for more than 2 hours, then discard the potentially hazardous food. Food must be heated to at least 74 degrees C before hot-holding it. No signs of recent pest activity were present at the time of inspection. Manager was present on-site who had a FOODSAFE Level 1 certificate valid until October 9, 2021.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5WQ75
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: 0.25 hour Specific comments: Audited food products included four different types of buns and harvest canola oil spray.
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