INSPECTION REPORT Health Protection JCHW-AVHTDV

PREMISES NAME Fleetwood Community Centre		Tel: (604) 501-5032 Fax: (604) 501-5031
PREMISES ADDRESS 15996 84th Ave Surrey, BC V3S 0W1		INSPECTION DATE January 30, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Lisa Wade		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] Food Safety Plan [s. 23] Sanitation Plan [s. 24]
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: 2 dead mice in tin cat by the Emergency Exit Only door and a few green and black droppings found around the cooler. Corrective Action(s): Have pest control service facility and clean and sanitize any areas affected with rodent droppings. Use a 1:10 bleach solution to spray droppings and then wipe away droppings with a single use paper towel Violation Score: 9

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

Comments

Room #6 Kitchen: -Domestic refrigerator/freezer was at 4C (thermometer present)/-16C. -Upright freezers were at -13C and -15C. -Minimal amounts of food stored on-site. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach available on-site. Sanitizer prepared when kitchen is in use. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. Large Hall Kitchen: -Undercounter refrigerator was at 4C (thermometer present). -Refrigerator/freezer was at 4C (thermometer present)/-10C -High temperature dishwasher had a final rinse temperature of 72C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach available on-site. Sanitizer prepared when kitchen is in use. -General sanitation good at the time of inspection. -No signs of pests noted at the time of inspection. Studio Kitchen: -Refrigerator/freezer was at 4C/-11C - refrigeration unit needs a thermometer to verify proper cold holding temperatures. -High temperature dishwasher had a final rinse temperature of 73C on the dish surface (minimum 71C required for proper sanitizing). -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach available on-site. Sanitizer prepared when kitchen is in use. -General sanitation good at the time of inspection. -Please contact the inspector if you have any questions or concerns.