INSPECTION REPORT Health Protection AHEN-ATRQ4C

PREMISES NAME Calvary Christian Church		Tel: (604) 583-5551 Fax: (604) 583-6746
PREMISES ADDRESS 16293 104th Ave Surrey, BC V4N 1Z7		INSPECTION DATE December 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) June Mann		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Upright cooler was at 6.4 degrees C on the left side and 7.9 degrees C on the right side at the time of inspection (between 10:15 AM to 11:25 AM). Person in charge mentioned that it may be due to overuse in the morning during the prep. time. Corrective Action(s): A follow up inspection will be conducted to check the temperature of the cooler again today. Eggs, eggnog, and processed cheese was re-located to the downstairs cooler which was at 1.2 degrees C (at or below 4 degrees C). Do not store any potentially hazardous food inside the upright cooler until it is maintained at or below 4 degrees C / 40 degrees F. Adjust/repair/replace the upright cooler so that it can be maintained at 4 degrees C or less if it does not return to an ambient temperature at or below 4 degrees C. Violation Score: 3

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

Comments

Inspection was conducted on a Tuesday when food (sandwiches and soup) preparation was occurring. Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Both chest freezers were at or below -18 degrees C. Vegan soups were made earlier and were just at 60 degrees C. Gas on the stove was turned on upon verbal direction by the area E.H.O. to ensure that the soups are kept at or above 60 degrees C by hot-holding them. Soups will be picked up near the afternoon (within 1.5 hours). Person in charge mentioned that they will try to adjust the pickup time so that the soups are picked up closer to being heated to 74 degrees C. Dishwasher final rinse temperature was 74.1 degrees C at the plate. 100 ppm chlorine sanitizer was available in a spray bottle. No signs of recent pest activity were observed at the time of inspection.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ATRQ4C
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Audited food items included pastas and tostitos chips.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment