INSPECTION REPORT Health Protection KLAI-DDCR5P

PREMISES NAME Hillside Christian Church		Tel: (604) 576-1394 Fax: (604) 576-1399
PREMISES ADDRESS 5950 179th St Surrey, BC V3S 4J9		INSPECTION DATE January 28, 2025	TIME SPENT 0.5 hours
OPERATOR (Person in Charge)		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 = 11

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): No food grade sanitizer available during the inspection. Corrective Action(s): Instructed staff how to create a food grade chlorine sanitizer. One was created during the inspection and was measured with 200 PPM chlorine residual. Please ensure to have this sanitizer available during food preparation and service. Violation Score: 5

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Debris noted in one of the ovens in the main kitchen. Corrective Action(s): Clean and sanitize and maintain in a sanitary condition. Date to be corrected by: January 30, 2025 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dish machine in the coffee serving area was only able to reach 66.5C and 62.5C at the plate level during the rinse cycle. Corrective Action(s): Put a sign on this dish machine to mark that it is out of service. Service the machine. Only use the dish machine again when it is able to reach 71.0C at the plate level or 180F or 82C at the gauge during the rinse cycle. For now, facility can use the dish machine in the main kitchen instead. Date to be corrected by: February 4, 2025 Violation Score: 3

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

Comments

Routine inspection conducted today: Kitchen mainly used for reheating food and portioning catered food. Handwash station accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4.0C or below. All freezer units were at -18.0C or below. High temperature dish machine (main kitchen) was able to reach 74.8C at the plate level during the rinse cycle. Food contact items noted sanitary and in good condition. Overall sanitation and organization satisfactory.