Fraser Health Authority



INSPECTION REPORT
Health Protection
RHEN-ATAQJ8
PREMISES NAME
Walnut Grove Secondary School		Tel:
Fax:
PREMISES ADDRESS
8919 Walnut Grove Dr
Langley, BC V1M 2M3		INSPECTION DATE
November 20, 2017		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Kitchen looks good.
Monitor times for wraps at room temperature and ensure these foods don't exceed two hours from production to consumption. Unsold wraps must be discarded.

Cooling units all less than 4 C. Hot holding is above 60 C.
Sanitizing all good. Dishwasher above 76 C at plate; spray bottles at 200 ppm quats solution as it dish sink sanitizer.

Discuss Food safety plan for evening dinner program with staff - needed. Follow up with VCC coordinator.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: RHEN-ATAQJ8
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: 0.15 hour
Specific comments:
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