INSPECTION REPORT Health Protection JCHW-AAYTZM

PREMISES NAME Fleetwood Community Centre		Tel: (604) 501-5032 Fax: (604) 501-5031
PREMISES ADDRESS 15996 84th Ave Surrey, BC V3S 0W1		INSPECTION DATE June 16, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lisa Wade		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Large Hall Kitchen: -Undercounter cooler was at 4C. -Refrigerator/freezer was at 4C/-18C. -High temperature dishwasher had a final rinse temperature of 77C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer available on-site. Solution mixed for use as needed when kitchen is used. -Minimal amounts of food stored on-site. -General sanitation good at the time of inspection. No signs of pests noted at the time of inspection. Room 6 Kitchen: -Refrigerator/freezer was at 4C/-18C. -Left upright freezer was at -18C. -No access to right upright cooler (combination lock). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer available on-site. Solution mixed for use as needed when kitchen is used. -Minimal amounts of food stored on-site. -General sanitation good at the time of inspection. No signs of pests noted at the time of inspection. Studio Kitchen: -Refrigerator/freezer was at 2C/-12C (no food stored in unit at the time of inspection). -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer available on-site. Solution mixed for use as needed when kitchen is used. -General sanitation good at the time of inspection. No signs of pests noted at the time of inspection. *Kitchen is scheduled to be renovated this year. Prior to carrying out renovation, ensure proposed renovation plans are submitted to the Health Department for review and approval.