INSPECTION REPORT Health Protection MBEK-CP9PS7

PREMISES NAME Rotary Field House		Tel: (604) 880-4584 Fax:
PREMISES ADDRESS 2197 148th St Surrey, BC V4H 9P5		INSPECTION DATE February 21, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) South Surrey Field House Society		NEXT INSPECTION DATE 6 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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed in the following areas: - Along floor perimeter of janitor room. - Where floor meets the wall near the kitchen back door (note: back door closed). - On exposed shelves near dishwashing area and equipment/utensil storage. Note: Droppings or other evidence of pest activity was not observed in food storage areas. Food is stored in enclosed cabinets. Corrective Action(s): Operator placed equipment and utensils that may potentially have been exposed to pest activity through dishwasher to be washed and sanitized. Ensure all of the above-noted areas are properly cleaned and sanitized. Date to be corrected by: Today. Note: Fraser Health bulletin "Mice in Food Establishments" to be provided to operator. It was also discussed to ensure that any potential entry points are properly sealed, and to retain the services of a pest control technician if the issue persists. Violation Score: 9

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

Comments

Routine health inspection. Coolers at 4 degrees C or less. Freezers at -18 degrees C or less. Thermometers available for cold holding units. Probe thermometer on site. Food is protected from potential contamination. Hand sink is accessible and supplied with hot and cold running water, liquid soap, and paper towels. Two-compartment sink adequately supplied. High temperature dishwasher measured at least 71 degrees C at the utensil surface during the final rinse. Bleach water surface sanitizer available at approximately 200 ppm chlorine.