Fraser Health Authority



INSPECTION REPORT
Health Protection
JPAK-B7LUFB
PREMISES NAME
St Mary's Church & School Food Service		Tel: (604) 792-2764
Fax:
PREMISES ADDRESS
8909 Mary St
Chilliwack, BC V2P 4J4		INSPECTION DATE
December 19, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Archdiocese of Vancouver		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Overall sanitation is satisfactory
Hand washing station stocked with liquid soap and paper towel
Hot and cold running water available at all sinks
Bleach on site to be used as sanitizer
Dry storage area well organized
Walk-in cooler at 4 C or lower; chest freezer at -18 C or lower; no hot holding units at the time of inspection
High temperature dishwasher in good working order; reached minimum of 71.3 C at plate level after final rinse cycle
No sign of pests noted at the time of inspection
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JPAK-B7LUFB
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: 0.15 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