INSPECTION REPORT Health Protection JELR-B5GS6G

PREMISES NAME St John's Presbyterian Church		Tel: (604) 536-9322 Fax:
PREMISES ADDRESS 1480 George St White Rock, BC V4B 4A3		INSPECTION DATE October 12, 2018	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 1 Month
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 20

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Turkey soup broth cooked this morning is not being cooled quickly (food temperature is 40 C after cooling for approximately 1.5 hours). Corrective Action(s): Actively cool the soup broth and any other soups, sauces, and hot foods quickly. The cooling must meet the following temperature criteria: Cook to 74 C. Once food is at 60 C, cool from 60 - 20 C in 2 hours or less and 20 to 4 C in 4 hours or faster. Use food-grade containers and also, if food is hot, use containers that are suitable for hot food. Shallow pans and/or use of your ice wand will help to cool food quickly. Follow your food safety plan. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Vinegar is used for some surfaces. Vinegar is not a suitable sanitizer for food contact surfaces. Corrective Action(s): Wiping cloths and food contact surfaces must be washed, rinsed, sanitized, and air dried. Use 1/2 tsp domestic chlorine bleach in 1 litre of water (100ppm) made fresh daily to sanitize. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Fridge in main kitchen - air temperature is <4 c - good. Cooler is checked regularly. Cooling of hot foods - see above. Sanitizing - see above. Hand washing station has liquid soap and paper towels. Hot water is very hot - 68 C measured. Dishwasher - maximum temperature measured inside of the machine was 71 C and top gauge showed 82C - good. **A build up of minerals was noted on the dishwashing machine. Follow manufacturer's recommendations for proper maintenance of the dishwasher. Kitchen staff are updating their Food Safe - good. Certificates obtained before 2013 expire this year (5 year expiry). The on line refresher course can be taken to update certificates (foodsafe.ca) OR full course can be taken again.