INSPECTION REPORT Health Protection JCHW-BL4TD4

PREMISES NAME Fleetwood Community Centre		Tel: (604) 501-5032 Fax: (604) 501-5031
PREMISES ADDRESS 15996 84th Ave Surrey, BC V3S 0W1		INSPECTION DATE January 23, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lisa Wade		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
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

Facility has three kitchens rented out to the public Room #6 Kitchen: -Minimal amounts of foods stored on-site at the time of inspection -Upright refrigerator/freezer was at 4C/-18C -Upright freezers were at -24C -Seniors upright - unable to access (combination). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer available on-site when kitchen is in use. -General sanitation good at the time of inspection. -No signs of pests noted in the Room #6 kitchen at the time of inspection. Large Hall Kitchen: -Majority of food stored in the facility is shelf-stable foods. Minor amounts of food in upright cooler. -Undercounter refrigerator was at 4C (thermometer present). -Refrigerator/freezer was at 4C/-15C -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C required for proper sanitizing). -Sink plug available for 2-compartment sink. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer available when kitchen is in use. -No signs of pests noted in the Room #6 kitchen at the time of inspection. Studio Kitchen: -Minimal amounts of dried foods stored on-site at the time of inspection. -Upright cooler was at 3C/-15C -High temperature dishwasher had a final rinse temperature of 71C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -No signs of pests noted in the studio kitchen area. Tin cat monitoring station observed by the back entrance -Please contact the inspector if you have any questions or concerns.