INSPECTION REPORT Health Protection KLAI-CDDRB3

PREMISES NAME Hope Community Church		Tel: (604) 576-4968 Fax:
PREMISES ADDRESS 18625 Fraser Hwy Surrey, BC V3S 8E7		INSPECTION DATE April 11, 2022	TIME SPENT 0.5 hours
OPERATOR (Person in Charge) Chuck Berber		NEXT INSPECTION DATE 12 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): > 200 PPM chlorine residual tested on the bleach sanitizer solution used for sanitizing food contact surfaces. **Issue corrected at the time of inspection** Diluted the bleach sanitizer solution at the time of inspection. 200 PPM chlorine residual tested after the solution was diluted. Corrective Action(s): 100 - 200 PPM chlorine residual (mix 2 tsp bleach per 1 L water) is the optimal concentration for sanitzing food contact surfaces. When chlorine residual exceeds 200 PPM, it may lead to a chemical hazard where the excess chlorine could transfer to food and lead to a potential foodborne illness. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine inspection conducted today: Handwash sink station as accessible, equipped with hot and cold running water, liquid soap and paper towel. Refrigeration unit was at ≤ 4C. Freezer unit was at ≤ -18C. Food were stored protected and at least 6 inches off the floor. All utensils and food contact items were stored in a sanitary manner and organized. All chemicals were stored appropriately, away from food. Unable to verify the dishmachine as the machine was not in-used but was turned on at the start of the inspection, takes 1 hour to warm up. Ensure gauge at the dishmachine reads at least 81C during the rinse cycle before using. No signs of pest activities noted during the inspection. Operator's FOODSAFE level 1 verified - expires May 23, 2022. Please renew your FOODSAFE certificate prior to expiration.