INSPECTION REPORT Health Protection AHEN-AQ3TQM

PREMISES NAME St. Andrew Kim Multi-Use Hall		Tel: (604) 588-5831 Fax:
PREMISES ADDRESS 10222 161st St Surrey, BC V4N 2J8		INSPECTION DATE August 9, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 1

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: The small cooler near the front area and second cooler in the back room lacked thermometers. A probe thermometer was not available. Corrective Action(s): Ensure all the coolers are supplied with accurate thermometers to monitor that the cooler temperature remains at or below 4 degrees C / 40 degrees F. Obtain a probe thermometer prior to Sunday (August 12, 2017) to monitor that potentially hazardous food (e.g. rice) is cooked to at least 74 degrees C / 165 degrees F within 2 hours. Correct by August 12, 2017 and update the area Public Health Inspector once you have obtained the thermometers. Violation Score: 1

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

Comments

Church kitchen is for members of congregation only. It was discussed that the operator must obtain a temporary permit to operate if they decide to have an event for the public. No food preparation was occurring at the time of the inspection. The kitchen is used about once per week and occasionally twice per week. Handsinks were supplied with liquid soap, hot and cold running water, and paper towels. Coolers were at or below 4 degrees C. Freezer was at or below -18 degrees C. Dishwasher final rinse temperature was 71 degrees C or hotter (73.9 degrees C) at the plate. Monitor the final rinse gauge reaches a temperature at least 180 degrees F (82 degrees C) for at least 10 seconds. A pest control program via Orkin was in place on a monthly basis. 100 ppm chlorine sanitizer was available inside one spray bottle. The other two spray bottles were filled with bleach water during the inspection. Note: Set up 100 ppm chlorine sanitizer OR 200 ppm QUATS sanitizer fresh daily when food prep. is occurring. Do not mix the chlorine sanitizer with the QUATS sanitizer to prevent the potential formation of a hazardous gas.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: AHEN-AQ3TQM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Note: Canola oil is used on-site.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment