INSPECTION REPORT Health Protection AHEN-ATRU36

PREMISES NAME Bright Path - Clayton Hills		Tel: (604) 716-7623 Fax:
PREMISES ADDRESS 7239 192nd St Surrey, BC V4N 4Z8		INSPECTION DATE December 5, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sherri Gannon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-Two FOODSAFE trained staff members were present on-site. -It was discussed that their FOODSAFE training is valid until July 29, 2018 and that the FOODSAFE Level 1 course or FOODSAFE Level 1 refresher course should be undertaken to re-validate FOODSAFE training before July 29, 2018. Please refer to www.FOODSAFE.ca for details discussed pertaining to the FOODSAFE Level 1 refresher course. -Staff was aware of children with food allergies, had a list of children with food allergies on-site, and mentioned that they wash hands and use separate cutting boards and knives to prevent any cross-contamination issues. -Handsink in the kitchen and handsink in the washroom were supplied with liquid soap, hot and cold running water, and paper towels. -Dishwasher final rinse temperature was 71 degrees C or hotter at the plate. Final rinse gauge was in working order at the time of inspection and staff were aware of how to check it. -Prep. sink was operational. -200 ppm QUATS sanitizer was available inside a bucket with wiping cloths. Sanitizer and wiping cloths are changed at least 3-4 times per day according to the Chef. Extra wiping cloths were available on-site. -No signs of recent pest activity were observed at the time of inspection. -The left and right sides of the cooler were at 2.1 degrees C and 0.7 degrees C (at or or below 4 degrees C / 40 degrees F) respectively. -Freezer was at or below -18 degrees C. -Refrigeration units were equipped with built thermometers. -A manual probe thermometer was available on-site. -Note: The two digital probe thermometers were not in good working order and may require battery replacement. -Temperature record sheet was being kept however a few dates were missed. Chef mentioned that staff checking it in her absence last week did not record the temperatures.*Please keep daily temperature records up-to-date. Inspection report will be mailed to the person in charge.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-ATRU36
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 products included: Rice cakes, cherrios, rice krispies, and canola oil.
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