INSPECTION REPORT Health Protection GNAH-CRVQ9X

PREMISES NAME Brookswood Secondary School Cafeteria		Tel: (604) 575-2605 Fax: (604) 575-7771
PREMISES ADDRESS 20902 37A Ave Langley, BC V3A 5N2		INSPECTION DATE May 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Hans Havas		NEXT INSPECTION DATE May 23, 2023
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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: High temperature dishwasher is not working at this date. Operator stated that repair work order has been placed. Corrective Action(s): Repair dishwasher to a good working condition so that all cooking implements can be washed and sanitized properly. Meanwhile utilize 2-comp sink to wash, rinse and sanitize implements. Date to be corrected by: Immediately Violation Score: 5

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation (CORRECTED DURING INSPECTION): Ants noted in dry storage and flying ants noted over the hot holding unit. Operator stated that pest control company has been contacted. Corrective Action(s): - Ensure ants possible entrances sealed. - Clean and maintain floor free of food debris, specialy under and behind equipment. - Use ant bait to reduce the numbers. - Ensure to sanitize food contact surfaces that may ants have access to. Date to be corrected by: Next Routine inspection Violation Score: 3

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

Comments

Routine inspection - Hand washing station supplied with hot/cold running water, liquid soap and paper towels in dispenser. - Sanitizer available. QUAT 200-400 ppm detected in the solution. - 2 Comp sink maintained. - Hot holding for burgers, fries etc measured at or above 60 degree C. Food under heat lamp measured at or above 60 C. Fried Fish internal cooking temperature noted measured by probe thermometer at the time of inspection. - All coolers measured at or below 4 degree C. All Freezers measured at or below -18 C. - Food stored in pest proof containers and at least 6 inch above the floor. Dry storage organization and cleanliness satisfactory. - Adequate Lighting noted in the kitchen. A follow up inspection scheduled on May 23rd.