INSPECTION REPORT Health Protection LKIM-ATEPCD

PREMISES NAME Guildford Park Secondary School Cafeteria		Tel: (604) 588-7601 Fax:
PREMISES ADDRESS 10707 146th St Surrey, BC V3R 1T5		INSPECTION DATE November 24, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas: - Classroom A100 - behind freezer unit, under stacked chairs and in cupboard - Under ice maker - Behind Laundry unit . Corrective Action(s): Clean and sanitize. Install preventative barrier to cafeteria Install more traps (only 3 observed in main kitchen area) . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Clean and sanitize all rodent droppings using 200ppm Chlorine sanitizer solution. Ensure droppings are wet to prevent spread of any pathogens/viruses. Ensure janitorial staff clean all corners and hard to reach areas daily . Corrective Action(s): Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 Degrees Celsius (75.9 degrees Celsius observed) at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Proper thawing techniques observed - Ice machine and scoop in good sanitary condition - First In First out and date stamping methods observed in use - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition - Vegetable chopper stored in good sanitary condition