INSPECTION REPORT Health Protection LKIM-AWGNK6

PREMISES NAME Guildford Park Secondary School Cafeteria		Tel: (604) 588-7601 Fax:
PREMISES ADDRESS 10707 146th St Surrey, BC V3R 1T5		INSPECTION DATE March 2, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings found in the following locations: - In teaching room: behind freezer unit, understand mixer unit - Behind laundry machines - Under ice machine - On top of bottom oven unit - In between oven and grill . Corrective Action(s): Clean and sanitize all affected areas with 200ppm Chlorine (1 tablespoon bleach for one gallon water) . Violation Score: 9 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1) Food debris has accumulated inside under counter cooler unit. Clean inside under counter cooler (including seals of cooler unit) across from ovens. 2) Ice machine scoop stored on top of unit and not inside clean bucket - CORRECTED DURING INSPECTION - Item run through dishwasher . Corrective Action(s): . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Three functional sink plugs available for use - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (77.4) degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Ice machine in good sanitary condition - Raw meat stored away from Ready to Eat food items - Meat slicer stored in good sanitary condition - Hair restraints in use - Good hand washing practices observed - Light covers in place - Cooler handles and seals in good sanitary condition ***NOTE: FOODSAFE Certification – Any staff Certified prior to July 29, 2013 must re-take FOODSAFE as it expires on July 29, 2018. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Knife holder not of best material and not easily taken apart and cleaned. See if school can obtain professional knife holder from district.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LKIM-AWGNK6
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. Yes 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:
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