INSPECTION REPORT Health Protection ALUI-BJJTQF

PREMISES NAME Relate Church		Tel: (604) 599-5555 Fax:
PREMISES ADDRESS 6788 152nd St Surrey, BC V3S 3L4		INSPECTION DATE December 4, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Jacquie McGee		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Both surface sanitizer spray bottles had 0 ppm residual of QUATS sanitizer (one was empty, the other was not filled with a QUATS sanitizer). There was no surface sanitizer available for the kitchen or the coffee bar. Corrective Action(s): During inspection, staff member made a sanitizer solution with bleach which achieved 100 ppm chlorine residual. Ensure to keep surface sanitizer available at both the coffee bar and in the kitchen. Violation Score: 5

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

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

Comments

Routine inspection conducted Note: Kitchen and coffee bar not in operation at time of inspection ( operates on weekends. ) Kitchen -Both handsinks equipped with liquid soap, paper towels, hot/cold running water (do not put garbage bin in front of handsink in the back corner) -Two door upright freezer: 16 deg C -2 upright coolers: 2 deg C (left) and 3.1 deg C (right) -Thermometers present in coolers and freezers -General sanitation excellent (underneath equipment, along walls and inside corners/hard to reach areas, and inside the fumehood) -High temperature dishwasher achieved 71.3 deg C on rinse cycle -Operators have previously submitted copies of FoodSafe which are still valid. -Temperature logs are being maintained up to date. Coffee Bar -3 undercounter coolers, all at 4 deg C or less -Handsink equipped with liquid soap, paper towels, hot/cold running water -Thermometers available in coolers -General sanitation excellent -No signs of pests -Dishes/utensils/pitchers are to be run through the commercial dishwasher every 2-4 hours when coffee bar is in operation.