INSPECTION REPORT Health Protection ALUI-AV6SJ2

PREMISES NAME Zion Lutheran Church/School		Tel: (604) 576-1394 Fax: (604) 576-1399
PREMISES ADDRESS 5950 179th St Surrey, BC V3S 4J9		INSPECTION DATE January 19, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE January 25, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Multiple potentially hazardous food items in both upright coolers were above 4 deg C: -2 cartons of Eggs -Opened bottle of ceasar dressing -2 large containers (Helmlann's buckets) filled with individual size creams (labelled VHC) Corrective Action(s): All food items discarded. Violation Score: 15

Non-Critical Hazards: Total Number: 3

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No Temperature logs available on site. No staff are checking the refrigeration of freezer temperatures daily, and thus did not know that refrigerators were not functioning properly. Corrective Action(s): Begin taking daily temperature logs so that staff can verify that all equipment is functioning properly. Correct by: Immediately Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): Both upright coolers in kitchen are at 15-17 deg C internal temperature. Corrective Action(s): All potentially hazardous food inside has been discarded as there was no way to verify how long the foods inside had been exposed to the higher temperatures. During inspection, the breakers for the coolers were turned on and power was restored to the units. By end of inspection, coolers achieved <4 deg C internal temperature. Correct by: Immediately. Violation Score: 15 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: No thermometer present in either upright cooler or in the chest freezer. Staff have no way of verifying if the coolers are functioning properly. Corrective Action(s): Obtain thermometers for your coolers and chest freezer immediately. Correct by: Immediately Violation Score: 1

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

Comments

Note: Kitchen is shared by both the school and church staff. No cooking is done for public in this kitchen, cooked foods are often catered/brought in. Discussed with on site staff member that the stove top has a domestic fumehood and not a commercial fumehood. Cooking for the public requires commercial fumehoods for any grease leaden vapors that may be produced during cooking. No cooking of foods containing grease/oil is to be done on these stove tops. Any temporary events being held by the church or the school requiring the use of this kitchen to make food must apply for a Fraser Health temporary permit (application can be found on Fraser Health website) Liquid soap , hot/cold running water, and paper towels available at handsink -There is a 3 compartment sink across from dishwasher and a 2 compartment sink beside dishwasher. Ensure that when staff are putting dishes through the dishwasher, that they are washing (with soap) and rinsing the dishes in the 2 compartment sink first (with the overhang sprayer). -Bottle of bleach sanitizer (Clorox with bleach) has >200 ppm chlorine concentration. Dilute with water so that final concentration is 100 ppm chlorine. This is bleach sanitizer is meant to be used on all food contact surfaces to disinfect them properly -Warming drawers not turned on at time of inspection (ensure that when in use, warming drawers are keeping foods at >60 deg C) -High temperature achieved 75.6 deg C on rinse cycle at the dish/utensil level (minimum is 71 deg C) -General sanitation is good -No signs of pests