INSPECTION REPORT Health Protection AHEN-AZGP9Y

PREMISES NAME Bright Path - Clayton Hills		Tel: (604) 716-7623 Fax:
PREMISES ADDRESS 7239 192nd St Surrey, BC V4N 4Z8		INSPECTION DATE June 6, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sherri Gannon		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	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 = 8

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): Less than 200 ppm QUATS sanitizer was measured in the container with a wiping cloth. Corrective Action(s): Staff re-setup 200 ppm QUATS sanitizer in the container and replaced the wiping cloth. Ensure sanitizer and wiping cloths are replaced frequently throughout the day (e.g. every 2-4 hours) to maintain 200 ppm QUATS sanitizer. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation (CORRECTED DURING INSPECTION): Backdoor near the dry storage area was left open and no screen was in place, which is of concern as it is a potential entry point for pests. Corrective Action(s): Ensure the food premises is protected the entrance of pests. Staff member closed the backdoor at the time of inspection. Violation Score: 3

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

Comments

Permit to operate was posted in a conspicuous location. No change in legal ownership has occurred according to the Person-in-charge. Handsink near the food prep. area was adequately supplied with liquid soap, hot and cold running water, and paper towels. Prep. sink was operational. Mop sink was operational. Both upright coolers were at or below 4 degrees C. Upright freezer was at or below -18 degrees C. Refrigeration units were equipped with thermometers (built thermometers and thermometers inside the units). Temperature record was in place. Probe thermometer was available on-site. Cooked food was at or above 74 degrees C (actually near 92 degrees C internally). Food was covered in food grade materials and dated in the coolers. No signs of recent pest activity were observed in the food service establishment (food prep. and storage areas). 200 ppm QUATS sanitizer was available in a labelled spray bottle as well. Dishwasher final rinse temperature was at 72.1 degrees C (71 degrees C or hotter) at the plate. Dishwasher final rinse gauge was in good working order. FOODSAFE expiration dates and information regarding the FOODSAFE Level 1 refresher course was reviewed with Staff. NOTE: Handsink in the washroom (shared with the other non-food handler staff at the care facility) initially lacked paper towels which were re-stocked during the inspection. Reminder: All food handlers must re-wash hands in the kitchen again before returning to work in the food service establishment after using the washroom. Please contact the district EHO of Fraser Health if you have any questions.