INSPECTION REPORT Health Protection RSHA-CE3RUN

PREMISES NAME Delta Secondary School Cafeteria		Tel: (604) 946-4194 Fax:
PREMISES ADDRESS 4615 51st St Delta, BC V4K 2V8		INSPECTION DATE May 3, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Meat slicer not properly washed and disinfected. Food debris noted on dough mixer attachments. Corrective Action(s): Ensure all food contact surfaces are being cleaned and disinfected after use. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Walk In cooler: Food items not covered during storage. Implement are being stored inside storage containers. Corrective Action(s): Ensure all food items are being stored in covered, food grade containers. No implements are to be stored in the food/inside storage containers. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Mice droppings noted behind oven/freezer next to meat slicer. Corrective Action(s): Clean area. Pest control remediation is to be provided by a certified company. Violation Score: 3

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

Comments

- Temperature Control: No concerns noted. Monitoring is required to be conducted. Gauges are noted inside refrigeration units. Internal temperature monitoring of cooked food items is to be conducted. "Probe style" thermometers are to be on site for use. - Mechanical Dishwasher: High Temp: Not tested this date. - Ensure all food contact surfaces/implements are being washed and disinfected after use or on a timely manner. - Wiping cloth storage: Ensure all wiping cloths, used on food contact surfaces, are being stored in a sanitizer. Limit the amount of cloths being used on site! (Quats) - Use 200ppm Quats 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. - Food Storage: Refer to Violation Notes. - Sanitary Facilities: Ok. - Chemical storage: Ok. - Staff hygiene: Discussed. - Sanitation: Facility is to be kept clean and organized. All items are to be stored in designated areas. (ie: pens/tape, etc) Tops of prep lines are to be kept free of miscellaneous items. Cleaning behind/under equipment is to be conducted on a regular basis. - Pest Control: Refer to Violation Notes. - Structurally: No Concerns Equipment: Suspect water leak noted below dishwasher? Monitor/repair if required. - Meat slicer cleaning and disinfection: Refer to Violation Notes. - Ice machine cleaning and disinfection discussed. A thorough cleaning/disinfection should be conducted yearly. - Garbage, Composting, Recycling and Oil Disposal: All items are to be kept stored in covered, rodent proof containers. - FoodSafe trained staff are to be on site. Expiration dates discussed. - Food Safety Plan and Sanitation Plans are to be kept on site. Generic flowchart provided for reference.