INSPECTION REPORT Health Protection JELR-BJ6SX3

PREMISES NAME St John's Presbyterian Church		Tel: (604) 536-9322 Fax:
PREMISES ADDRESS 1480 George St White Rock, BC V4B 4A3		INSPECTION DATE November 22, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vinegar in spray bottle is acidic but is not considered to be an effective sanitizer. Corrective Action(s): Wash, rinse, sanitize, and air dry all counters and food contact surfaces. If using domestic chlorine bleach, add 1 tsp bleach in 1 litre of water to make a fresh 100-200ppm sanitizing solution. Label all bottles and be careful when using bleach (wear gloves). Solutions get weaker over time so make solution fresh daily. Wiping cloths are also to be stored in a sanitizing solution. Post instructions for kitchen volunteers. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The wall behind the spray sink to the right of the dishwasher is becoming worn and appears to have mold growing on the wall surface above the stainless steel splashguard. Corrective Action(s): All surfaces are to be impervious to moisture and in good condition so that they can be kept clean. Re-surface or repair the wall that is black above the splashguard behind the spray sink. Correct this by February 2020. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Main person in charge of Lunch Hut has taken Food Safe but is not sure of the date. Corrective Action(s): Food Safe certificates expire after 5 years. Provide a copy of the Food Safe certificate of the main person in charge of the kitchen to confirm that it is still valid and update Food Safe if they took it more than 5 years ago (email Health Officer with information). If the main person in charge is away, then at least one other person per shift is to have a valid Food Safe certificate. Violation Score: 1

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

Comments

Inspection of kitchen used for Lunch Hut (hot meal service for relief of poverty) which operates on Fridays. ***Any other use of the kitchen by other persons (such as other groups providing food for the public, caterers, etc.) may require a Temporary Food Permit. Please call if you have any questions. Business licence given to operator. Lunch Hut: Cooler is at less than 4 C. Temperature records are being kept - good. Freezers - good. Hand washing sink has liquid soap and paper towels. No left over soup today. Previously reviewed food handling procedures for quick cooling of hot foods. No hot holding today. ***Keep copies of your Food Safety Plan and Sanitation Plan on site. Keep cooked food temperature records for Lunch Hut. Food Safe - see above. Sanitizing surfaces - see above. Commercial dishwasher reached 71 C/ 160 F inside of the machine which is sufficient for sanitizing dishes. The temperature gauge on the top of the machine reached 82 C - check this gauge when using dishwasher. Reviewed food sources. Please check Food Distribution Guideline for information on Food Donations, Food Safety for hot meal programs etc.