INSPECTION REPORT Health Protection VCHN-BM5QCV

PREMISES NAME Seaquam Secondary School Cafeteria		Tel: (604) 591-6166 Fax:
PREMISES ADDRESS 11584 Lyon Rd Delta, BC V4E 2K4		INSPECTION DATE February 25, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Michael Boyle		NEXT INSPECTION DATE March 03, 2020
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): At the time of inspection 0ppm quats in labeled spray bottles and 0ppm quats dispensed from the quats dispensing system. Corrective Action(s): Ensure after food contact surfaces and equipment are cleaned with warm soapy water a food contact surface sanitizer is used. 100ppm bleach prepared as an interim until the quats dispensing system is serviced. This is a recurring issue. Verify the concentration of quats is at 200 to 400ppm on a daily basis by using the available test strips. . General sanitizer formula: 1 oz of regular unscented bleach to 1 gallon of water. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 0ppm quats dispensed from the quats dispensing system. Corrective Action(s): Service the quats dispensing system. Ensure after food contact surfaces and equipment are cleaned with warm soapy water a food contact surface sanitizer is used. 100ppm bleach prepared as an interim until the quats dispensing system is serviced. This is a recurring issue. Verify the concentration of quats is at 200 to 400ppm on a daily basis by using the available test strips. Violation Score: 3

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

Comments

Routine inspection: Walk in cooler at 4 degrees C. Walk in freezer at -19 degrees C. Sliding glass door cooler at or below 4 degrees C. 2 door cooler at 3 degrees C. Hallway freezers at or below -18 degrees C. Soup hot held above 60 degrees C. Prepared boxed meals and wrapped sandwiches under heat lamps. To be served all within 2 hours. Multi door cooler at 2-3 degrees C. *Domestic freezer next to the domestic stove at -11 degrees C. Monitor and ensure -18 degrees C or less.* Hand sinks provided with liquid soap and paper towels. High temperature dishwasher registers 73 degrees C at the plate surface during the final rinse cycle. Bleach sanitizer to be prepared on a daily basis until the quats dispenser has been serviced and dispensing quats at 200-400ppm. Dry storage area clean and organized. FOODSAFE requirements met at time of inspection. Permit posted in office. *Temperature monitoring records maintained and available for review. Consider including a quats concentration check using the test strips.*