INSPECTION REPORT Health Protection JCHW-BCGUNM

PREMISES NAME Fleetwood Park Fastpitch Concession		Tel: (604) 597-4397 Fax:
PREMISES ADDRESS 15802 80th Ave Surrey, BC V4N 0V2		INSPECTION DATE May 24, 2019	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Tracey Oye		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings were behind the upright glass door cooler in the upstairs and downstairs. Corrective Action(s): Clean areas with rodent droppings and sanitize with a 1:10 bleach solution. To prevent pest infestation ensure the following area carried out: seals potential entry points, store foods off the ground and in pest proof containers, remove garbage on a daily basis, and contact pest control as needed. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: One of the wooden cutting boards is broken. Corrective Action(s): Discard broken cutting board. All equipment must be smooth, non-absorbent, durable, and easily cleanable. Violation Score: 3

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

Comments

-Seasonal concession stand operates during the evenings and weekends during tournments. -Upright glass door cooler was at 4C. -Domestic refrigerator/freezer was at 4C/-18C. -Upright freezer was at -18C. -Chest freezer in basement was -26C. -Domestic refrigerator in basement was at 1C. -Cooked foods (hot dogs and gravy) were probed at less than 4C. -2-compartment sink used for cleaning and sanitizing. Sink plugs and bleach available. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer prepared for event. Spray bottle labelled for bleach and water and used during food preparation. -Minimal amounts of food stored on-site. Foods stored off the floor and covered. -General sanitation good at the time of inspection. -FoodSafe Level 1 certified staff on-site during operation. Ensure FoodSafe Level 1 certificates are valid. Certificates must have an expiry date and have not expired. -Please contact the inspector if you have any questions or concerns.