INSPECTION REPORT Health Protection RSHA-BKKTHY

PREMISES NAME SDRC Ice Rink Concession		Tel: (604) 952-3054 Fax:
PREMISES ADDRESS 1720 56th St Delta, BC V4L 2B1		INSPECTION DATE January 6, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility is unorganized. Drip trays are not being cleaned nightly. Corrective Action(s): Clean and organize entire facility. Pull all items away from the walls. Store all items in designated areas (Food items are to be stored separated from all chemicals/cleaning supplies) - removing all unused/unwanted items. (ie: Toys, etc) Violation Score: 3

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

Comments

Site visit. No changes to menu items and operational procedures. Ice Rink Concession: - Menu: Prepackaged non-perishable food items, slurpee drinks, hot dogs and popcorn. - Temperature Control: Monitoring is to be conducted. Gauge noted. Refrigeration temperature is to be maintained at or below 4 C. - Manual dishwashing: Ensure all food contact surfaces are washed and sanitized after use. (4 Step Dishwashing Method - sign posted.) All cleaned items are to be stored in a sanitary manner. - Wiping cloth storage discussed. Cloths used on food contact surfaces are to be kept stored in a sanitizer at all times. (As per dishwashing sign concentrations.) Note: Commercial Grade chlorine on site. (Dilute accordingly.) - Food/Chemical storage: Ok. - Sanitary facilities: Ok. - Staff Hygiene: Discussed. - Pest Control: Monitoring required. - FoodSafe trained staff are to be on site at all times. - Generic FoodSafety Plan provided for reference. Manaufacturers cooking instructions are to be followed. - Sanitation: Facility is to be kept clean and organized. Daily cleaning schedules are to be followed. (Ie: drip trays, etc.) Cleaning of "hard to reach" areas (ie: behind/under/ontop of equipment) is to be conducted routinely. Facility is to be kept clean and organized at all times. All items are to be stored in designated areas.