INSPECTION REPORT Health Protection AJON-CLLQPM

PREMISES NAME Queen Elizabeth Secondary School Cafeteria		Tel: () 588-1258 Fax: () 584-5294
PREMISES ADDRESS 9457 136th St Surrey, BC V3W 5W4		INSPECTION DATE November 28, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Concentration of QUATs sanitizer in one spray bottle = 100 ppm. Corrective Action(s): Refill spray bottle with fresh QUATs sanitizer with a concentration maintained at 200 ppm. 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: All hand washing stations fully equipped with liquid soap, paper towels and hot/cold running water. All temperatures met health requirements: - Walk-in cooler = 2.1 degrees Celsius. - Walk-in freezer = -18.8 degrees Celsius. - Both display coolers (grab-and-go) maintained at or below 4 degrees Celsius. - Steam tables for hot holding maintained above 60 degrees Celsius. All cold holding units equipped with thermometers. All prep sinks equipped with hot/cold running water and drain plugs. General food storage practices very good: - Food covered and protected from contamination. - Food stored at least 6 inches off the floor. - Raw meats stored on bottom or separate shelves in the walk-in cooler. - Dry storage organization satisfactory. - Bulk foods stored in pest proof containers with lids. Ice machine maintained in a sanitary condition. Ice scoop stored in a designated slot beside the ice machine. General organization of kitchen well maintained: - Chemical storage organized. - All equipment, utensils and dishes stored in a sanitary manner. High temperature dishwasher sanitizing with 72.7 degrees Celsius at the dish level after the final rinse cycle. 3-compartment sink for manual warewashing equipped with hot/cold running water and drain plugs. Concentration of QUATs sanitizer in all other spray bottles (except one - see violation above) = 200 ppm. Premises well lit. No signs of pest activity at the time of inspection. Operator signature not required due to the COVID-19 Pandemic.