INSPECTION REPORT Health Protection JAHN-AV5QS8

PREMISES NAME Central Elementary Community Kitchen		Tel: (604) 792-8537 Fax:
PREMISES ADDRESS 9435 Young Rd Chilliwack, BC V2P 2P9		INSPECTION DATE January 18, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Shannon Carmichael		NEXT INSPECTION DATE February 12, 2018
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Popcorn maker is not kept cleaned and sanitized. Corrective Action(s): Ensure that all equipment and food contact surfaces are cleaned and sanitized after use. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 5

Non-Critical Hazards: Total Number: 2

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Appropriate sanitizer was not present in the kithchen at the time of inspection. The operator brought a sanitizer bottle from next door, which was not labelled as a 'sanitizer'. Corrective Action(s): Ensure that there is sanitizer in the kitchen at all times. All sanitizer bottles shall be labelled properly. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 3 310 - Single use containers & utensils are used more than once [s. 20] Observation: Single-use plastic trays are being re-used to store foods. Corrective Action(s): Single-use containers cannot be washed and sanitized adequately. Do not re-use single-use trays or containers. DATE TO BE CORRECTED BY: IMMEDIATELY Violation Score: 3

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

Comments

- Hand sink is maintained with hot & cold running water, liquid soap and paper towels - Temperatures of refrigeration units are adequate (<4C for fridges and <-18C for chest freezer) - High temp dishwasher achieved sanitizing temperature of 75C at plate's surface - No signs of pest activity noted at the time of inspection *The operator has been using disinfectant solution containing 7% Hydrogen Peroxide. The label reads 'Broad-spectrum non-food contact sanitizing'. Do not use this disinfectant in food preparation area. Approved food contact surface sanitizers include 200ppm QUAT and 100-200ppm Chlorine. DATE TO BE CORRECTED BY: IMMEDIATELY

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JAHN-AV5QS8
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. 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: Cream cheese: 0.3g trans fat in 8g total fat
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