INSPECTION REPORT Health Protection RSHA-BJHRS7

PREMISES NAME Farm Fresh		Tel: (604) 943-7711 Fax:
PREMISES ADDRESS 5575 6th Ave Delta, BC V4M 1M2		INSPECTION DATE December 3, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christine O'Donnell		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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

Notes: On site meeting. Food prep review. - Farm Fresh currently operating out of the Benediction Lutheran Church. - Facility consisting of: Two domestic stoves, an upright fridge, upright freezer, commercial dishwasher, 3 compartment manual dishwashing sink and a hand sink. - Menu: Any menu item changes require an updated Food Safety Plan to be submitted. - Foodsafe training noted. - Foodsafety Plans and Sanitation Plans are kept on site. Copies have been provided on file. - Temperature Control: Monitoring is required to be conducted. Probe style thermometer is to be used to monitor internal monitoring of cooked food items. (ie: Cool down procedures.) - Manual dishwashing (4 Step method): - Use 100ppm bleach - 30 ml (2 tablespoons) of 5% unscented bleach in 4.5 litres (1 gallon) of water. - Change sanitizing solutions in sinks and buckets every couple of hour. Use test strips to measure the concentration of sanitizer. Ensure all food contact surfaces are being washed and disinfected after use. Chlorine is required to be kept on site. As per sign provided. - Wiping cloth storage discussed. - Sanitary Facilities: Ok. Single use towels and liquid soap in dispensers are to be kept at handsink. - Food: All items used on site are to be from approved sources. No foraged food items permitted. No home prepared food items permitted. Storage. Labelling. Packaging discussed. - Food Storage: All items are to be stored on site. Traceability discussed. (ie: All items labelled prior to deliveries.) Stock rotation and labelling discussed. Ingredient listings are required to be kept for reference. - Sanitation: Facility is clean and organized. - Lease agreement with facility is to be updated yearly.