INSPECTION REPORT Health Protection AHEN-B5KP2R

PREMISES NAME Johnston Heights Secondary School Cafeteria		Tel: Fax:
PREMISES ADDRESS 15350 99th Ave Surrey, BC V3R 0R9		INSPECTION DATE October 15, 2018	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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in a corner below the storage rack in the dishwashing area and in two corners behind the laundry machines. Note: The floor and surfaces of the rest of the food premises were in a clean condition and free of droppings. Chef instructor has stated that they have been using bleach to sanitize the peripheral areas each day. Corrective Action(s): Bleach water was poured over the aforementioned areas during the inspection, please wipe these surfaces after the 20 minute contact time with bleach water to remove the droppings. Continue to monitor for signs of recent pest activity and continue with the measures of the integrated pest control program (pest control program, covering food equipment/preparation utensils from contamination, regular cleaning to prevent breeding grounds for pests, and keeping the food premises protected from the entrance of pests). Violation Score: 3

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

Comments

Handsink was adequately supplied with liquid soap, hot and cold running water, and paper towels. Ice machine was in a clean condition. 200 ppm QUATS sanitizer was available inside spray bottles and from the dispenser. Dishwasher final rinse temperature was at 75 degrees C (71 degrees C or hotter) a the plate. Walk-in-cooler and other coolers (except the dmp cooler) were at or below 4 degrees C. Under-counter cooler below the dmp cooler was at or below 4 degrees C. Front display cooler near the cash register was initially at 14.3 degrees C (for about 20 minutes) and cold potentially hazardous food (sandwiches and wraps) stored inside it for less than 2 hours (approximately for 1 hour) was transferred into another display cooler at or below 4 degrees C. This cooler however returned to a temperature at 2.9 degrees C during the inspection. DMP cooler was between 6.3 - 6.8 degrees C at the time of inspection and was empty of food. Chef instructor mentioned that they do not use this display cooler for food storage; Do not store any cold potentially hazardous food inside this cooler unless it is maintained at or below 4 degrees C. Walk-in-freezer temperature was satisfactory. Steam tables were preheated at above 60 degrees C. Soup was being hot held above 60 degrees C (actually above 74 degrees C as it had just been heated).

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-B5KP2R
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: Canola oil, pasta noodles, and frozen packaged Crisco all vegetable food product.
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