INSPECTION REPORT Health Protection ALUI-AVGTAX

PREMISES NAME Pacific Life Bible College Cafeteria		Tel: Fax:
PREMISES ADDRESS 15100 66A Ave Surrey, BC V3S 2A6		INSPECTION DATE January 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Plastic drawers used to store spoons, ladles, and other utensils, had debris and dirt inside the compartments. Corrective Action(s): Clean all of the drawers inside this plastic storage unit immediately and ensure it gets cleaned regularly as you are using tools stored in this unit to prepare and cook food. Correct by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Liquid soap dispenser at the handsink in the corner (2 compartment sink) was not dispensing soap. There are 2 other handsinks nearby with liquid soap available. Corrective Action(s): Refil soap dispenser at handsink to facilitate proper handwashing for staff. Violation Score: 3

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

Comments

Handsinks equipped with liquid soap, paper towels, hot/cold running water **Note: you have two 2 compartment sinks, and one single compartment sink. There must be designated handsinks that do NOT get used as prep sinks for vegetables/food items. Discussed with kitchen manager that the corner 2 compartment sink as well as the single compartment sink across the cooking line will be designated handwash stations for employees. Ensure to get a pump dispenser for the liquid soap at the single handsink (do not use a squeeze bottle) All temperatures satisfactory: -Walk in freezer at -20 deg C -Walk in cooler at 2.2 deg C -Sanitizer in spray bottles was at 200 ppm Quats -High temperature dishwasher achieved 76.8 deg C on rinse cycle at dish level -All foods stored off the floor -Foods in cooler are covered and protected from contamination -Salad bar unit is still not ready. Currently, staff are bringing out individually packaged salads and leaving them out for display at room temperature from 11:45-12:05pm (20 minutes) Whatever is not used is placed back in the walk in cooler. ***You must track the salads (label them) that are placed back in the cooler so that they are not brought out more than once (limit the use of leftovers). Salads must not be left out at room temperature in the danger zone (4 deg C to 60 deg C) for too long, or pathogens may grow. As the kitchen does not have an ice machine, they cannot store them on ice. Until salad unit is ready, only bring out enough salads that will get consumed within that lunch period in order to minimize chance of leftovers. -Kitchen manager is FoodSafe certified (Ensure to keep copy of your certificate on-site). **Reminder: All FoodSafe level 1/basic certificates issued prior to July 29/2013 will expire July 29/2018 (this year). To renew, staff can either take the level 1 course again or go to the FoodSafe website and take the online refresher course

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-AVGTAX
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: Mayonnaise, Kraft Ceasar Dressing
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