INSPECTION REPORT Health Protection JCHY-CQEQVY

PREMISES NAME Tamanawis Secondary School Cafeteria		Tel: (604) 597-5234 Fax: (604) 597-4450
PREMISES ADDRESS 12600 66th Ave Surrey, BC V3W 2A8		INSPECTION DATE March 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Behind the meat slicer blade observed to have built-up of food debris. Corrective Action(s): Clean and sanitize the aformentioned equipment. Meat slicer must be disembled, clean and sanitized after each use or 2 hours of continuous use which ever is lesser. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Rodent droppings observed behind and underneath the following areas: -laundry machine -ice machine -underneath shelving units and uniform rack in the cooking class room. Corrective Action(s): Clean and sanitize the aformentioned areas. Daily cleaning behind hard to reach areas must be conducted to ensure pest are under control. Violation Score: 3

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

Comments

Routine Inspection conducted today with student. Handwashing sinks well equipped with hot and cold running water, liquid soap, and paper towels. QUATs sanitizer bottle and dispenser measured at 200ppm. 2-compartment sink available for food preparation. 3-compartment sink available. High-temperature dishwasher measured at 71C final rinse temperature. Display coolers, under counter coolers, walk-in cooler, and stand-up coolers measured at 4C or lower. Walk-in freezer and stand-up freezer measured at -18C or lower. Hot-holding unit not in use at the time of inspection as lunch as ended. Ice machine in sanitary condition. Food observed to be stored at least 6 inches off the floor. Overall, facility is well organized.