INSPECTION REPORT Health Protection JCRH-C4BSMB

PREMISES NAME Burnaby South Child Care Centre Food Service		Tel: (604) 257-4465 Fax:
PREMISES ADDRESS 5455 Rumble St Burnaby, BC V5J 2B7		INSPECTION DATE June 25, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 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

- Kitchen maintained in sanitary condition - Hot and cold running water present at 2 compartment sink - Liquid soap and paper towel present for handwashing - Fridge/freezer (kitchen) 4C/-18C - Fridge/freezer (infant program area) 1C/-18C - Temperatures of fridge/freezers checked daily. Records present on door to fridge/freezers - Bleach solution present for sanitizing food contact surfaces. Concentration measured 200ppm - All staff members have completed Foodsafe level 1. Copies of certificates present and a system is in place to ensure certification is renewed prior to expiry. - Domestic dishwasher has been replaced with high temperature commercial unit (Hobart Stero Model No. SUH-1 undercounter dishwasher). - High temperature dishwasher operational. Final rinse temperature measured 76C at dish surface. *Ensure sanitation plan is updated to reflect monitoring rinse temperature (sanitizing temperature) of dishwasher. Rinse temperature on external display should be a minimum of 82C. - Premises has only been preparing snacks in the kitchen; however, intends to resume hot lunch program soon. No changes to hot lunch program proposed. Meals are received from Better meals, stored in the freezer and re-heated according to food safety procedures. Probe thermometer present to check temperatures.