INSPECTION REPORT Health Protection JELR-B8XPRL

PREMISES NAME White Rock Elks Kitchen		Tel: (604) 538-4016 Fax:
PREMISES ADDRESS 1469 George St White Rock, BC V4B 4A2		INSPECTION DATE January 31, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT No Action Required	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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation (CORRECTED DURING INSPECTION): Upright freezer containing meat and poultry is not keeping food frozen (door may have been left open). There is considerable frost build up and the air temperature is above 4 C. Corrective Action(s): Food temperatures were taken and outside of the meat and poultry is still at 1 C or colder. Most of the food is still frozen. Food has been moved to an alternate freezer to be frozen at - 18 C. Violation Score: 1 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Corrective Action(s): Defrost upright freezer and do not use to store food unless it can keep it frozen at - 18 C or colder. Post sign to keep door securely and fully shut. Violation Score: 3

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

Comments

White Rock Elks Hall kitchen - used by Elks members for private events. For food that is for the public (events that are open to the public), a temporary food permit is required. Food organizer is to submit a Temporary Food Permit application form at least 2 weeks prior to the event. Cooler is at 4 C or colder and there is an accurate thermometer to check and verify the temperature (4 C/ 40 F or colder is required). Hand washing - liquid soap and paper towels are provided. Keep extra paper towels in kitchen. Commercial dishwasher has a final chlorine sanitizing rinse (>50ppm). Freezers +1 C - Checked food temperature - see above. Future renovations to the kitchen should include the following: 1. New counters to replace the worn counters. All surfaces, especially food contact surfaces, are to be smooth, impervious to moisture, and easy to clean. The counters are a priority. 2. An additional small sink to be designated as the hand washing sink. 3. New cupboards to replace older cupboards that may be difficult to clean (wooden surfaces are worn)> In the meantime, keep all surfaces clean and follow a routine cleaning schedule.