INSPECTION REPORT Health Protection JCHW-B5SPHR

PREMISES NAME Fleetwood Park Secondary School		Tel: (604) 597-2301 Fax: (604) 597-6481
PREMISES ADDRESS 7940 156th St Surrey, BC V3S 3R3		INSPECTION DATE October 22, 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 = 5

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Student observed using glove to wipe nose and did not change gloves. Corrective Action(s): Single use gloves must be changed when they become potentially contaminated to prevent potential contamination of foods. Gloves were changed at the time of inspection. Review with students proper hand hygiene practices. 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

-Walk-in cooler was a 4C. -Undercounter prep cooler was at 4C. -3 display cooler units were a 4C. -Both upright freezers were a -18C. -Hot holding units turned on and greater than 60C, prior to being used to hold hot potentially hazardous foods. -Hot foods were cooked to greater than 74C. -Thermometers present in cold holding units. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser was at 200ppm. -Sanitizer pails were tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Deli slicer cleaned and sanitized at the end of the day. -Ice machine was clean and sanitary. Ice scoops stored in a sanitary manner. -Dry ingredients were found to be in good condition. -Foods properly stored off the floor and covered from potential contamination. -General sanitation good at the time of inspection. -Facility monitored by a professional pest control operator. No signs of pests noted at the time of inspection (drain fly issue has improved). If tin cats (metal boxes) are moved for cleaning, ensure monitoring stations are returned to their proper orientation (hole adjacent to the wall). -Chef has valid FoodSafe Level 1. -Please contact the inspector if you have any questions or concerns.