INSPECTION REPORT Health Protection AHEN-CWXP6N

PREMISES NAME Guildford Park Secondary School Cafeteria		Tel: (604) 588-7601 Fax:
PREMISES ADDRESS 10707 146th St Surrey, BC V3R 1T5		INSPECTION DATE October 25, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Ice scoop was observed to be stored inside the ice machine. 2. A box of raw lemons was observed stored on the same shelving unit next to raw meat. Corrective Action(s): 1. Instructor transferred the ice scoop to the dishwasher. Ensure to store the scoop separately from the interior of the ice machine to prevent potential contamination of the ice from the handle. 2. Instructor transferred the box of raw lemons over to a separate shelving unit to separate it from the raw meat. Ensure raw meat is stored separately from ready-to-eat food in a manner to prevent any potential contamination of the ready-to-eat food. Violation Score: 3

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

Comments

Handsink was supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler, under-the-counter cooler, display cooler, and beverage cooler were at 4 degrees C or less. Fan covers appeared clean inside the walk-in-cooler. Light bulbs were encased in shatter-resistant covers. Both upright freezers and chest freezer were at -18 degrees C or less. Hot-held food was at least 60 degrees C. Steam tables were preheated prior to transferring cooked food into them. Probe thermometer was available. Apart from the above-noted box of lemons, other food storage areas were organized. Dishwasher final rinse temperature was at least 71 degrees C (measured at 76.4 degrees C) at the utensil level. Pre-rinse sink with overhead sprayer near the dishwasher was operational. 3-compartment sink was supplied with hot and cold running water. Prep. sinks were operational. 200 ppm QUATS sanitizer was available inside labelled spray bottles. Ice machine was in a clean condition. Dry goods were stored in sealed pest proof containers and scoops were stored in a manner to prevent the handle from contacting the food ingredients. No signs of pest activity were evident at the time of inspection. Instructor held valid FOODSAFE Level 1 refresher course training (expiration date: April 6, 2028). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.