Fraser Health Authority



INSPECTION REPORT
Health Protection
ZDER-AWNRG9
PREMISES NAME
All Saints Anglican Church Burnaby		Tel: (604) 433-0815
Fax:
PREMISES ADDRESS
7405 Royal Oak Ave
Burnaby, BC V5J 4J8		INSPECTION DATE
March 5, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
June Kaiser		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 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

Initial Inspection
-Standing domestic fridge: 3 C
-Chest freezer: -18 C
-High temp dishwasher: 77.0 C at the plate
-Thermometers available in fridge & freezer
-Household bleach non-scented (1 tsp bleach: 1 litre water): 100-200 ppm chlorine
-No signs of pest activity noted - no pest control onsite
-General sanitation satisfactory
-Handsinks fully supplied hot & cold water, liquid soap & paper towel

*Meals provided: Soup, hot tubs & sandwiches
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: ZDER-AWNRG9
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: 0.15 hour
Specific comments:
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