INSPECTION REPORT Health Protection JCHW-BLWQ6G

PREMISES NAME Fleetwood Park Secondary School		Tel: (604) 597-2301 Fax: (604) 597-6481
PREMISES ADDRESS 7940 156th St Surrey, BC V3S 3R3		INSPECTION DATE February 18, 2020	TIME SPENT 0.83 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 8 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Student was observed washing hands, then handling a compost container, followed by handling paper plates without proper handwashing. Corrective Action(s): Ensure all students properly wash hands when they become dirty to prevent potential cross contamination. Reviewed hand hygiene procedures with student and student properly washed hands. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Package of bacon was stored above potential ready-to-eat foods. Corrective Action(s): Ensure raw meats are stored below potential ready-to-eat foods to prevent potential contamination of foods. Bacon was relocated at the time of inspection. Violation Score: 3

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

Comments

-Walk-in cooler was at 4C. -Under counter cooler was at 4C. -Both counter top coolers were at 4C. -Upright freezers were at -18C and -20C. -Chicken was cooked to greater than 74C. -High temperature dishwasher had a final rinse temperature of 74C on the dish surface (minimum 71C required for proper sanitizing). -Handwash stations accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Quats sanitizer dispenser was at 200ppm to 400ppm. Quats sanitizer pail labelled and tested at 200ppm. -Equipment was found to be clean and well maintained. -Deli slicer cleaned and sanitized by staff after the lunch service. -Ice machine was clean and well maintained. -General sanitation good at the time of inspection. -Kitchen serviced by a professional pest control operator. -No signs of pests noted at the time of inspection. Ensure tin cats are returned to the proper location, when removed for cleaning (entry point against the wall). -Chef FOODSAFE Level 1 valid until October 1, 2024. -Please contact the inspector if you have any questions or concerns.