INSPECTION REPORT Health Protection JFEN-BADR5E

PREMISES NAME House of Hope		Tel: (604) 530-6228 Fax:
PREMISES ADDRESS 460 216th St Langley, BC V2Z 1R6		INSPECTION DATE March 18, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Helmut Boehm		NEXT INSPECTION DATE 6 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

209 - Food not protected from contamination [s. 12(a)] Observation: All equipment and open condiments should be covered during restoration. Corrective Action(s): Thoroughly clean and sanitize all surfaces and protect from contamination. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Pass thru window for dirty dishes is unfinished with exposed dry wall. Corrective Action(s): Refinish area with a smooth and washable material that is impervious to moisture. Violation Score: 3

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

Comments

Upon carrying out a routine inspection, discovered that there had been a fire on the premises originating from an upstairs furnace on March 14. Sprinklers were activated. No fire or smoke damage noted in main dining area or kitchen. Fire contained to furnace room. Flooding of gathering room, dining room and minor damage to walls at floor to wall junctions at the entrance to kitchen occurred due to sprinklers discharging.. No other damage to kitchen noted during inspection. A Poly wall has been installed to protect dining area and kitchen. Restoration company to reinforce so that it acts as a barrier for dust and debris. All foods that have not been sealed prior to reinforcement of poly wall are to be discarded. This includes sugar and coffee. Thoroughly clean and sanitize all surfaces, equipment and dishware. All fridges are 4 degrees C. or colder at time of inspection. All freezers are -18 degrees C. or colder. Dishwasher final rinse reached 80 degrees C. at the plate surface during final rinse. Sanitizer in spray bottles measured 200 PPM Quat residual. Hot and cold running water at sinks.