INSPECTION REPORT Health Protection LKIM-BLWN8H

PREMISES NAME Guildford Park Secondary School Cafeteria		Tel: (604) 588-7601 Fax:
PREMISES ADDRESS 10707 146th St Surrey, BC V3R 1T5		INSPECTION DATE February 18, 2020	TIME SPENT 1.5 hours
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 = 14

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Meat Slicer put away as "Clean" but had not been cleaned prior to storage. Students observed to dry dishes with clean towels. Not best practice. All items from dishwasher should be air dried to prevent contamination from dish towels. Knives stored in "Crack" between wall and knife rack. CORRECTED DURING INSPECTION. . Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors not adequately cleaned. Rodent droppings observed in chemical storage area and under ice machine (traps empty). Earring found under dishwashing area. . Corrective Action(s): Ensure floors are thoroughly cleaned each night to prevent against future pest infestations. . Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Inspect facility for points of entry for pests. Seal any holes. Notify professional pest control company. . Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Knife rack not made of most suitable material. Item made of wood and is not easily cleanable. . Corrective Action(s): Order plastic knife rack for knife storage. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher took approximately 10 cycles and manually increasing the booster temperature (to 194 degrees F) before adequate temperatures were achieved. . Corrective Action(s): Ensure dishwasher is serviced as staff should not have to adjust dishwasher nor require so many cycles prior to achieving adequate sanitizing temperatures. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - 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 - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (72.3) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - All containers used to store lids/utensils/etc. in good sanitary condition - Student Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection NOTE: when students are prepping food items in the teaching room please remind them that handsinks are to be used frequently, or as required, as there is no hand sink in this room