INSPECTION REPORT Health Protection TCHN-C4XUGN

PREMISES NAME Canadian Reformed Church - Kitchen		Tel: (604) 574-5723 Fax: (604) 574-5762
PREMISES ADDRESS 17473 60th Ave Surrey, BC V3S 1T9		INSPECTION DATE July 15, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) William Jongs		NEXT INSPECTION DATE July 19, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Upright fridge measured to be maintaining 9.8°C. This temperature is too warm to store perishable (hazardous) foods as bacteria can still grow. Do not use fridge to store products that can spoil (e.g. milk, cut fruit) until this unit can maintain temperatures of 4°C or less Corrective Action(s): 1. remove all perishable products from fridge. 2. adjust refrigerator to see if unit can maintain lower temperatures. 3. keep a thermometer inside to verify unit is holding temperatures of 4°C or less. 4. if temperatures cannot be maintained at 4°C or below, contact refrigeration technician to have unit serviced. correct by: immediately Violation Score: 5

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 conducted. Church kitchen not in use for church at time of inspection; rented out to day camp. Food served to day camp not cooked from kitchen. No cooking staff on site at time of inspection. Temperatures: upright fridge/freezer: 9.8°C / -8.6°C Sanitation handwashing sink equipped with hot/cold running water, liquid soap and paper towels high temperature dishwasher not on at time of inspection ensure dishwasher reaches: 82°C during its rinse cycle (71°C at plate surface), or attains 50ppm chlorine residual after wash cycle (High Temperature Chlorinated Dish Detergent used) sanitizer not mixed at time of inspection; bottle for bleach/water solution available under sink General overall sanitation of facility adequate no pest activity observed at time of inspection all food stored off the floor laundry (e.g tea towels) taken home for cleaning remember to wash/sanitize with bleach and on hottest setting. do not clean with personal laundry