INSPECTION REPORT Health Protection JCHW-BA6PC6

PREMISES NAME Fleetwood Park Secondary School		Tel: (604) 597-2301 Fax: (604) 597-6481
PREMISES ADDRESS 7940 156th St Surrey, BC V3S 3R3		INSPECTION DATE March 11, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 7 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Sanitizer pails were unlabelled. Corrective Action(s): Ensure all chemicals are properly labelled to prevent accidental mixing or misuse of chemicals. Once labels fade/wear off, containers must be relabelled. Violation Score: 3

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

Comments

-Walk-in cooler was a 4C. -Under counter prep cooler was at 4C. -Front display cooler units were at or below 4C. -Upright freezers were a -16C and -24C. -Hot holding units turned on and greater than 60C, prior to being used to hold hot potentially hazardous foods. -Hot foods were cooked to greater than 74C. Student was able to provide proper cooking temperature for poultry -Thermometers present in cold holding units. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Quats sanitizer dispenser was at 200ppm. -Sanitizer pails were tested at 200ppm. -Handwash stations easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. Students observed practicing proper handawashing practices -Deli slicer cleaned and sanitized at the end of the day. Did not observe any built-up food residue from previous use. -Ice machine was clean and sanitary. Ice scoops stored in a sanitary manner. -Dry ingredients were found to be in good condition. -Foods stored off the floor and covered from potential contamination. Two scoops were stored inside the ingredients - ensure all scoops are stored in a sanitary manner. -General sanitation good at the time of inspection. -Facility monitored by a professional pest control operator. Minor drain fly activity observed in the tin cat monitoring stations. -Chef assistant has valid FoodSafe Level 1. Chef FoodSafe Level 1 has expired (FoodSafe Level 1 database). -Please contact the inspector if you have any questions or concerns.