INSPECTION REPORT Health Protection DWAG-CPFSKL

PREMISES NAME Rothewood Academy White Rock - Food Service		Tel: (604) 369-6572 Fax:
PREMISES ADDRESS 106 - 1715 152nd St Surrey, BC V4A 4N3		INSPECTION DATE February 27, 2023	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Mark Leslie		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	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)

Code 401 noted on Routine inspection # DWAG-CPBRWN of Feb-23-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Cold water faucet at the hand washing station was not working properly and unable to provide any cold water. Staff stated she was using the hand washing station at the washroom. Correction: Service / fix the hand washing station immediately. Do not use the hand washing station at the washroom, use the preparation sink and the 3 compartment sink in the meantime. Correct by: Immediately. Code 302 noted on Routine inspection # DWAG-CGFSRT of Jul-18-2022 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: 1. Quats sanitizing spray bottle measured with a concentration of more than 400 ppm. 200 - 400 ppm is required to properly sanitize food contact surfaces. 2. Staff stated the manual dishwashing step for a mixer bowl was wash, rinse, sanitize then rinse again. This is not the proper way of manual dishwashing. Correction: 1. Dilute the aforementioned quats sanitizing spray bottle to 200 - 400 ppm. Ensure less stock solution is added when mixing for sanitizer solution. 2. Educated the staff on the proper sanitizing steps for manual dishwashing: wash, rinse, sanitize and air dry. Do not rinse food equipment and utensils after sanitizing.

Comments

Routine inspection: - Cold water tap for the hand washing station had been fixed and working properly. - Temperature records maintained and available for review.