INSPECTION REPORT Health Protection JELR-CJ9U7L

PREMISES NAME Southpointe Academy School - Food Service		Tel: (604) 948-8826 Fax:
PREMISES ADDRESS 1900 56th St Delta, BC V4L 2B1		INSPECTION DATE September 14, 2022	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Andrea MacLeod		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk in cooler air and food temperatures are slightly above 4C/ 40F (41-43 F measured at about 3pm). The temperature gauge shows 5-6C but records show it was 4 C this morning. Corrective Action(s): Thermostat was adjusted during inspection. Foods (PHFs) in walk in cooler are to be stored at 4 C/40F or colder. Check temperature again to confirm it is at the correct temperature. Keep door closed as much as possible. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Commercial dishwasher reached 82C at gauge and about 70/71C inside of the machine only after several runs. First runs did not reach the required temperature. Corrective Action(s): Verify that all dishes and utensils are sanitized by checking gauge prior to use and check gauge frequently while in use. The hot water temperature for the final rinse is to reach 82C (at gauge) or 71C (inside of the machine) for every run. Violation Score: 3

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

Comments

Full service kitchen located on 4th floor of Southpointe Academy. Temperature records are being kept for coolers. No menu items with raw eggs - good. Roast beef - fully cooked. Food safety plans available. Ingredient information is available (re food allergies). Walk in cooler - see above. Prep cooler - at 4C or colder. Hot food is cooled in shallow pans in walk in cooler. No hot holding observed during inspection. Hand washing - 3 sinks available with hot/cold water, liquid soap, and paper towels in dispensers. Sanitizer available in labelled spray bottle. Test strips available - good. Commercial dishwasher - see above. Temperature records available. Premises clean and no evidence of pests. Signature not required. Copy of this report to be emailed to Food Service Director.