INSPECTION REPORT Health Protection JELR-CQDQ5G

PREMISES NAME South Delta Secondary School Cafeteria - North Campus		Tel: (604) 943-7407 Fax:
PREMISES ADDRESS 750 53rd St Delta, BC V4M 3B7		INSPECTION DATE March 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Lunch items (pasta salad) placed on display at 10:30am to be served at lunch (noon). There is some temperature control but storage temperature is above 4C (less than 2 hours). Corrective Action(s): Provide ice under pans to supplement the cold display surface. Ice provided during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle containing quats sanitizer is labelled "degreaser". Hand soap bottle at large 2 compartment sink area is not labelled. Corrective Action(s): Label all chemical and soap bottles to accurately show contents. Violation Score: 3

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

Comments

Routine check. Teaching and cafeteria kitchen. Coolers - temperatures 4C/ 40F or colder - good. 2 door prep cooler - has accurate thermometer. Discard broken thermometer. Keep daily temperature records. Salad display - see above. Soup self serve cooler - not in use. Freezers - satisfactory. Hot holding - steam table not in use. Hot food on stove burners - 60C/140F or hotter - good. Defrosting food in coolers - good. Walk in cooler and dry storage well organized. Raw meats separate from produce or ready-to-eat foods. Dry food - storage is in pest proof bins. Food Safe training - at least one person in charge per shift is to have a valid Food Safe certificate - ok. Check expiry dates and renew prior to expiry. Hand washing sinks - 2 at main kitchen entrance - have hot/cold water, liquid soap and paper towels in dispensers. Non-latex disposable gloves available. Quats in 2 spray bottles - measured at 200ppm - good. Label spray bottles - see above. Dishwasher has a final hot water sanitizing rinse (>82C/ 180F shown on the final rinse temperature gauge and >71C/ 160F measured inside of the machine using temperature test strip and thermometer). Keep daily records for dishwasher. Cleaning - ongoing - ***follow a written cleaning schedule and repair any worn surfaces so they are impervious to moisture and can be easily cleaned. Pest control - screen door at back entrance to kitchen. One monitoring trap checked - empty. Continue to clean and monitor for pests. Copy of report to be emailed to Chef/ Foods Teacher.