INSPECTION REPORT Health Protection JCHW-AVRR4C

PREMISES NAME Surrey Presbyterian Church		Tel: Fax:
PREMISES ADDRESS 15964 88th Ave Surrey, BC		INSPECTION DATE February 7, 2018	TIME SPENT 0.66 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 11 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 12

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: A few rodent droppings were found in the kitchen (grease trap) and dry storage area (upright freezer). Corrective Action(s): Have facility serviced by a professional pest control operator to mitigate pest infestation. Areas affected by droppings must be disinfected with a 1:10 bleach solution. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1) Glass door cooler unit was at 9C (set at level 1) - no potentially hazardous foods stored in cooler unit at time of inspection. 2) Handwash station paper towel dispenser is broken. Corrective Action(s): 1) Ensure cooler unit is maintained at 4C or less at all times. Cooler unit was set to level 4 and was at 4C at the time of inspection. 2) Repair/replace paper towel dispenser hold and ensure handwash station stocked with paper towels at all times. Violation Score: 3

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

Comments

-Church kitchen is used on a weekly basis. Minimal amounts of food stored on-site at the time of inspection. -Kimchi cooler was at 1C. -Glass door cooler was adjusted to 4C at the time of inspection. -Chest freezers were at -10C and -14C. -Upright freezer was at -15C. -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Bleach available in the janitor closet and prepared as needed. Provided Korean manual warewashing signage for proper preparation of bleach disinfectant. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Food items properly stored off the ground and covered. -General sanitation good at the time of inspection. -Please contact the inspector if you have any questions or concerns.