INSPECTION REPORT Health Protection NTSD-D35QLT

PREMISES NAME Fleetwood Community Centre		Tel: (604) 501-5032 Fax: (604) 501-5031
PREMISES ADDRESS 15996 84th Ave Surrey, BC V3S 0W1		INSPECTION DATE March 7, 2024	TIME SPENT 1.15 hours
OPERATOR (Person in Charge) Lisa Wade		NEXT INSPECTION DATE 12 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD 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

Facility has three kitchens rented out to the public Room #6 Kitchen: -Upright refrigerator/freezer was at 1.6 deg C/-22 deg C. -Upright freezers were at - 20 deg C. Note: Small freezer is empty and turned off. -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Bleach sanitizer available on-site 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: -Under counter refrigerator was at 3 degC. -Refrigerator/freezer was at 4C/-10C. -High temperature dishwasher had a final rinse temperature of 73.1 C on the dish surface (minimum 71C required for proper sanitizing). -Sink plug available for 2-compartment sink. -Handwash station easily accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -Accelerated hydrogen peroxide based disinfectant used in the kitchen -No signs of pests noted at the time of inspection. Studio Kitchen: -Upright cooler was at 1.6 deg C/-15 deg C. -High temperature dishwasher was not ion use at the time of inspection (Ensure - minimum 71C required for proper sanitizing). -Handwash station accessible and supplied with hot and cold running water, liquid hand soap, and single use paper towels. -General sanitation good at the time of inspection. -Accelerated hydrogen peroxide based disinfectant used in the kitchen. -No signs of pests noted at the time of inspection.