INSPECTION REPORT Health Protection ALUI-ATJTG3

PREMISES NAME Cloverdale Catholic Parish Centre - Kitchen & Kitchenette		Tel: (604) 574-4990 Fax: (604) 574-9623
PREMISES ADDRESS 17475 59th Ave Surrey, BC V3S 1P3		INSPECTION DATE November 28, 2017	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Both the walk in cooler and the upright freezer do not have thermometers located insite the units. Corrective Action(s): Obtain thermometers for both units so that staff can regularly check the internal temperatures. The gauge on the door of the walk in cooler is inaccurate and should not be relied on for temperature checks. Correct by: Immediately Violation Score: 1

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

Comments

Note: Church kitchen is used for monthly pancake breakfasts (for congregation/members only) and is also rented out for use. - Handwashing station equipped with hot/cold running water, liquid soap, paper towels. -Walk in cooler at 3.2 deg C -Upright two door freezer at -22 deg C - Hot holding unit was not on at time of inspection. - Surface sanitizer available in spray bottle at 100ppm chlorine in spray bottle (labelled as bleach spray) - Dry storage area is good -General sanitation very good (floors, walls, underneath and around all cooking equipment) -No signs of pest activity -High temperature dishwasher was not turned on prior to inspection. Dishwasher takes approx 45 minutes to warm up. Discussed with staff on site that final rinse temperature must read at least 82 deg C/180 deg F on the rinse gauge (and 71 deg C at the dish level). By end of inspection, final rinse temperature achieved was 71.4 deg C

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: ALUI-ATJTG3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment