INSPECTION REPORT Health Protection AHEN-B9ZPY2

PREMISES NAME Queen Elizabeth Secondary School Cafeteria		Tel: () 588-1258 Fax: () 584-5294
PREMISES ADDRESS 9457 136th St Surrey, BC V3W 5W4		INSPECTION DATE March 6, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
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 = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Burgers were stored above 4 degrees C in display cooler #1 ("diamond cooler") which was above 4 degrees C. Burgers were placed into this cooler at 9:30 am (less than 2 hours ago) according to the Chef Instructor. Corrective Action(s): Burgers (potentially hazardous food) stored above 4 degrees C for less than 2 hours were moved to another cooler that had an ambient temperature at or below 4 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Display cooler #1 ("diamond cooler") was above 4 degrees C (at 5.3 degrees C at the bottom, at 6.7 degrees C at the second shelving unit, and at 8 degrees C at the top shelving unit inside the cooler. This cooler remained above 4 degrees C for 1 hour at the time of inspection. Corrective Action(s): Adjust, repair, re-service, or replace the display cooler so that it maintains a temperature at or below 4 degrees C; Correct within 1 week and contact the district Environmental Health Officer of Fraser Health for a follow up inspection (business card was provided). Do not store any potentially hazardous food (e.g. burgers, cheese, meat, dairy products etc.) inside this cooler until it maintains a temperature at or below 4 degrees C; Correct immediately. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler, other two display coolers, and under-counter coolers were at or below 4 degrees C. Walk-in-freezer temperature was satisfactory. Hot-holding units were being preheated prior to lunch service. A probe thermometer was available. Refrigeration units were equipped with thermometers. Dishwasher final rinse temperature was at 75 degrees C (71 degrees C or hotter) at the plate level. Dishwasher final rinse gauge was in good working order and showed the final rinse temperature at the manifold being above 82 degrees C for at least 10 seconds. 200 ppm QUATS sanitizer was available inside four labelled spray bottles. No signs of recent pest activity were present at the time of inspection. Ice machine was in a clean condition and the scoop was being stored separately. Dry food was stored inside covered containers. Chef Instructor had a FOODSAFE Level 1 refresher course certificate valid until July 10, 2023.