INSPECTION REPORT Health Protection AHEN-BMFQCH

PREMISES NAME Surrey Seventh Day Adventist Church		Tel: (604) 591-2922 Fax: (604) 591-2940
PREMISES ADDRESS 8520 132nd St Surrey, BC V3W 4N7		INSPECTION DATE March 6, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Rae Weir		NEXT INSPECTION DATE March 11, 2020
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 5

Critical Hazards: Total Number: 1

303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation: High temperature dishwasher was turned on about 1.5 hours prior to the inspection. Initially, it would not turn on to run a cycle. Afterwards, it did not run continuous cycles between loads and did not reach the sanitizing standard for each time it was run. It had a final rinse temperature of at least 71 degrees C (73 degrees C) at the plate level for one final rinse cycle only, however then had an interrupted subsequent cycle for the next load. It was mentioned that the next food service event is in September and only single-service utensils are used. Corrective Action(s): Make sure the dishwasher is able to consistently maintain the sanitizing standard once it has heated up. Repair or re-service the dishwasher so that it has a final rinse temperature of at least 71 degrees C at the plate level. Correct by March 10, 2020. All preparation utensils must be washed, rinsed, sanitized, and air dried after each use and only single-service utensils should be used in the meanwhile. A technician to scheduled to re-service it on March 10, 2020. 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

Food service was not occurring at the time of inspection. Next food service event is in September. Handsink was supplied with liquid soap, hot and cold running water, and paper towels. Refrigeration units were at or below 4 degrees C and were equipped with thermometers. Freezer components and chest freezer were at or below -18 degrees C. No signs of recent pest activity were present at the time of inspection. 100-200 ppm chlorine sanitizer was available inside a labelled spray bottle.