INSPECTION REPORT Health Protection AHEN-BMLPAM

PREMISES NAME Helping Hands Children's Centre Food Service		Tel: Fax:
PREMISES ADDRESS 9012 160th St Surrey, BC V4N 3A5		INSPECTION DATE March 11, 2020	TIME SPENT 0.75 hours
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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)] Observation: One staff member was working in the kitchen at the time of inspection. They have not completed a FOODSAFE Level 1/equivalent course yet. It was mentioned that they are new and would complete this course within a week. Staff member mentioned that they are registered into an online FOODSAFE Level 1 course and are expecting to the write the exam next week. Corrective Action(s): Make sure that at least one employee in the food premises holds a valid FOODSAFE Level 1/equivalent course training in the absence of the Operator. Provide the district Environmental Health Officer a copy of their valid FOODSAFE Level 1/equivalent course certificate after they complete the FOODSAFE Level 1 course; Correct within 2 weeks (by March 25, 2020). Violation Score: 1

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

Comments

All three handsinks (double compartment domestic sinks) were supplied with liquid soap, hot and cold running water, and paper towels. Upright cooler in the main kitchen was at 2.1 degrees C (4 degrees C or less). Domestic cooler near the seating area was at or below 4 degrees C. Chest freezer and freezer component of domestic cooler had satisfactory temperatures. Refrigeration units were equipped with thermometers. Cooking temperatures were reviewed with the cook: Cook/reheat cold potentially hazardous food (e.g. eggs) to at least 74 degrees C internally prior to serving it. 100 ppm chlorine sanitizer was available inside two labelled spray bottles in both kitchens. No signs of recent pest activity were present at the time of inspection. Dishwasher final rinse temperature was at 74 degrees C (71 degrees C or hotter) at the plate level. Dishwasher final rinse temperature was at least 82 degrees C / 180 degrees F for at least 10 seconds during the final rinse cycle at the gauge / manifold level. Overhead sprayer at the soiled sink prior to the dishwasher was operational. 2-compartment sink was supplied with hot and cold running water. Dry storage area was organized and in a clean condition at the time of inspection.