INSPECTION REPORT Health Protection ALUI-B7BT64

PREMISES NAME Relate Church		Tel: (604) 599-5555 Fax:
PREMISES ADDRESS 6788 152nd St Surrey, BC V3S 3L4		INSPECTION DATE December 10, 2018	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Jacquie McGee		NEXT INSPECTION DATE December 19, 2018
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing station in the corner (beside the upright coolers) has no soap available. Soap dispenser had fallen off wall and was sitting on the handwash sink. It was also empty. Corrective Action(s): Place liquid soap at this handsink immediately. Proper handwashing is important for preventing the spread of foodborne illness causing pathogens. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: A box of raw frozen poultry (chicken thighs) was stored on a higher rack in the upright freezer. It was placed next to bags of bagels, and on a rack directly above freezies (ready to eat frozen treats) and buckets of ice cream. Corrective Action(s): Always put raw meats at the bottom of your cooler/freezer units and below and food items that are ready to eat. As well, the freezer organization was poor. For example, there were many freezies placed right on the bottom of the freezer and touching the freezer bottom, as well as other items (such as a bag of frozen bananas, etc). These treats are usually meant to be consumed with direct lip contact between the packaging and the person's mouth. Store these in a container to prevent potential contamination. Organize your freezer. Violation Score: 3

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

Comments

Church kitchen + Coffee Bar Note: Kitchen and bar not in operation at time of inspection and usually operates on weekends. Kitchen -Two door upright freezer: -19 deg C (digital readout indicated it was in defrost mode) -2 upright coolers: 3.4 deg C (left) and 3.8 deg C (right) -Thermometers present in coolers and freezers -Quat sanitizer at 200 ppm (labelled as "Pursue Disinfectant", located in cabinet above handwash station) -General sanitation excellent (underneath equipment, along walls and inside corners/hard to reach areas, and inside the fumehood) -High temperature dishwasher achieved 71.3 deg C on rinse cycle -Operators have previously submitted copies of FoodSafe which are still valid. -Temperature logs are being maintained up to date. Coffee Bar -3 undercounter coolers, all at 4 deg C oe less -Thermometers available in coolers -Quat sanitizer (located underneath handwash station) was at 200 ppm Quats -General sanitation excellent -No signs of pests -Dishes/utensils/pitchers are to be run through the commercial dishwasher every 2-4 hours when coffee bar is in operation. **Obtain a paper towel dispenser for the paper towels at this handwash station. At time of inspection, paper towels were just left in a pile beside the sink. There must be a way to dispense single sheet paper towels.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-B7BT64
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:
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