INSPECTION REPORT Health Protection RSHA-CZYPXY

PREMISES NAME Royal Canadian Legion Branch #61 Kitchen		Tel: (604) 946-4611 Fax: (604) 946-4685
PREMISES ADDRESS 4896 Delta St Delta, BC V4K 2V2		INSPECTION DATE January 30, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Jacky Hillairet		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

- Temperature Control: No concerns noted this date. Temperature monitoring is being conducted. - Mechanical Dishwasher: Low Temp - chlorine: Ok. - Ensure all food contact surfaces are being washed and disinfected after use or on a timely manner. All cleaned implements are to be kept stored in a sanitary manner. (ie: Upside down/utensil handles outward - higher shelving) - Wiping cloth storage: Ok. - Use 100ppm bleach solution and make as per manufacturer's instructions. Change sanitizing solutions in sinks and buckets every couple of hours. Change sanitizing solutions in bottles daily. Use test strips to measure the concentration of sanitizer. Limit the number of cloths being used at any given time. - Meat Slicer cleaning/disinfection discussed. - Food Storage: As discussed. (ie: covered, no double stacking with saran wrap, etc) - Sanitary Facilities: Ok. - Chemical Storage: Ok. All chemicals are to be kept separated from food items. - Staff illness/hygiene: Discussed. - Pest Control: Monitoring is required to be conducted. No signs noted this date. Recommendations from the "service provider" should be reviewed. - Structurally: Not noted. - Commercial Equipment is to be cleaned and disinfected according to the manufacturers specifications. - Garbage, Recycling and Composting Storage: All items are to be kept stored in covered, rodent proof containers. All debris is to be cleaned up in the storage area regularly. - Sanitation: Any/all unused items are to be removed to free up space - reducing clutter. Store all items in designated areas. - Food Safe trained staff on site. - Food Safety Plan and Sanitation Plan (Generic) provided this date.