INSPECTION REPORT Health Protection JCHW-CLGQNY

PREMISES NAME Korean Central Presbyterian Church		Tel: Fax:
PREMISES ADDRESS 10110 175A St Surrey, BC V4N 4H2		INSPECTION DATE November 24, 2022	TIME SPENT 1 hour
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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Scoop was stored inside ingredient container. Corrective Action(s): Ensure scoops are stored in a sanitary manner to prevent potential contamination of foods. Scoop was removed from the container at the time of inspection. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 2-compartment sink backflow preventer drips into a pipe which drains to a floor drain. There is approximately 1.5 to 2 feet between the pipe and the drain, resulting in water pooling on the floor. Corrective Action(s): Ensure water flows from the pipe to the drain without leaving standing water. Standing water can both attract pests and act as a slipping hazard. Violation Score: 3

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

Comments

-Church kitchen is used minimally - small amounts of foods stored on-site. -2-door cooler was at 3C. -Single door cooler was at 4C. -Kimchi cooler was at 2C/0C. -Chest freezer was at -18C. -Upright freezer was at -18C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum of 71C required for proper sanitizing). Dishwasher is rarely used. Ensure both the rinse and sanitize temperatures reach the required minimum prior to using. -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer prepared when kitchen is used. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. -Please contact the inspector if you have any questions or concerns. -Signature not required due to COVID-19