INSPECTION REPORT Health Protection JCHW-CLEQJY

PREMISES NAME Calvary Christian Church		Tel: (604) 583-5551 Fax: (604) 583-6746
PREMISES ADDRESS 16293 104th Ave Surrey, BC V4N 1Z7		INSPECTION DATE November 22, 2022	TIME SPENT 0.66 hours
OPERATOR (Person in Charge) June Mann		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Deli slicer was found to have food debris under the blade cover. Corrective Action(s): Ensure slicer is properly disassembled for cleaning and sanitizing after each use to prevent potential cross contamination. Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were found in the kitchen (shelving and under the oven) and 2 dead mice were found in snap traps in the storage area. Corrective Action(s): Ensure facility is maintained in a condition which is free of pests. Clean and sanitize areas (1:10 bleach solution) affected with rodent droppings and continue to monitor for pest activity. Contact your pest control operator as needed. To prevent infestation, ensure the following are carried out: seal potential entry points, maintain facility is a clean and sanitary condition, store foods in pest-proof containers, remove waste from the kitchen on a regular basis, remove standing water, and remove vegetation from entrances to the facility. Violation Score: 3

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

Comments

-Kitchen has minimal food preparation. -Upright cooler was at 5C. Cooler had very minimal amounts of potentially hazardous foods (milk and cream). Recommend adjusting cooler to 4C or less. -Chest freezers were both less than -18C. -High temperature dishwasher had a final rinse temperature of 71C on the dish surface on consecutive cycles (minimum of 71C required for proper sanitizing). -Kitchen also has a domestic residential NSF certified dishwasher (Frigidaire Gallery). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer spray bottle labelled and tested at 200ppm. -FOODSAFE Level 1 individual present when kitchen is used for preparation of potentially hazardous foods, which are intended for immediate consumption. *Sign by the 2-compartment sink has bleach preparation instructions as 20mL of bleach to 1L of water. To prepare 100ppm to 200ppm, add 2.5mL to 5mL (1/2 to 1 teaspoon) of bleach to 1L of water Excessive concentration of bleach may be toxic for human health. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19