INSPECTION REPORT Health Protection RSHA-BAFRVP

PREMISES NAME Tsawwassen Amateur Baseball Association Concession		Tel: (604) 562-7616 Fax:
PREMISES ADDRESS 5575 9th Ave Delta, BC V4M 1W1		INSPECTION DATE March 20, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Wayne Laviolette		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT	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 = 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

Seasonal Facility. - Site meeting with user group. Information provided. Change to months of operation updated. New application form completed. Notes/Reminders: 1. Temperature control: Monitor all cook/hold temperatures. Refrigeration units to be maintained at or below 4 C. Freezers to be maintained at or below -18 C. Internal temperature monitoring of cooked food items to be conducted. Probe style gauge is to be kept on site. 2. Manual dishwashing: Ensure all food contact surfaces are washed/sanitized after use. Wiping cloth storage/spray bottle solution discussed. (Sign posted) Bleach concentrations as per sign. Bleach to be kept on site at all times. Wiping cloths, used on food contact surfaces are to be store in a sanitizer at all times. Change routinely. 3. Food/Chemical Storage discussed. Separate. Store in covered food, grade containers. 4. Sanitary Facilities: Single use towels and liquid soap in dispensers required at handsink at all times. 5. Staff hygiene discussed. Ensure routine hand washing by all staff. No bare hand contact with cooked - ready to eat food permitted. 6. Food Safe trained staff must be on site at all times. 7. Routine pest control monitoring required. 8. Generic Food Safety Plan and Sanitation Plan are to be on site. Danger Zone chart provided. Generic Hamburger and Hot Dog Template provided for information. - Food Safety Plans based on changes to menu items are required to be reviewed. 9. Sanitation: Degreasing of floor surfaces are to be conducted. Facility to be kept clean and organized at all times, including storage areas.