INSPECTION REPORT Health Protection JMAA-AW6R7U

PREMISES NAME Earl Marriott Secondary School Food Service		Tel: () 581-8354 Fax:
PREMISES ADDRESS 15751 16th Ave Surrey, BC V4A 1S1		INSPECTION DATE February 20, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	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 = 10

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hash browns served from this morning were lying on counter during lunch rush. Internal temperature was at 25C. Corrective Action(s): Hash browns were voluntarily discarded by the employee. Ensure that all foods that are served from the morning are either refrigerated or discarded. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizing pail behind the front counter contained approximately 50 quats (min: 200 ppm as per manufacturer's instructions) Corrective Action(s): Sanitizing pail was replaced with a fresh solution. Ensure that sanitizng pails are routinely replaced or tested (e.g. every 4 hours) to monitor disinfectant levels inside the pail. 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

Routine inspection conducted. Facility in excellent sanitary condition. Floor is swept, including behind and under equipment, and free of debris. 1) Temperatures (Requirement: Max 4C for coolers, -18C for freezers; Min 60C for hot-holders) - Stand-up coolers, beverage cooler at front at 4C or less - Hot-holding units at front display all at 60C or greater (perogies, chicken tenders) - Walk-in cooler at 3C - Walk-in freezer at -18C - Prep-coolers under front counter at 3C 2) Hygiene and Sanitizing - Employees use hairnets and hair is tied back - All handwashing stations stocked with hot/cold running water, paper towels, and liquid soap - Dishwasher contains 50 ppm chlorine residual at final rinse cycle, at the plate - 3 Quats-based sanitizing pails measured at 200 ppm. - Gloves are used when serving students and are replaced as required (e.g. when washing hands, handling cash) - Can opener and all ladles and utensils are in good sanitary condition - Food contact surfaces including tables and cutting boards were actively being cleaned and sanitized during inspection - Ventilation slats are clean and free of oily residues - Ice machine is in sanitary condition. Scoop is securely stored in a pail - Chemical storage areas are organized and easy to access 3) Storage - FIFO principle employed. All food products are dated - good. - All food items are 6" off floor - Wire shelving is sanitary - Raw food items are stored underneath cooked food in walk-in cooler/freezer - Dry-storage goods are secured in pest-proof containers 4) Administrative - Professional pest control service delivers pest control services. - No visible signs of pest activity at time of inspection - Permit posted and up-to-date - Temperature logs for selected foods, hot-holders, and dishwasher present and up-to-date - Employees are FoodSafe 1 trained NOTE: One handwashing sink contained a bucket of detergent at time of inspection. Although there was another nearby handsink available, ensure that all handsinks are ready for use at all times by keeping the handsinks clear. Recommendations: - Ceiling should be washed and cleaned. Cracks on ceiling should be covered/painted over. Ceiling HVAC system contains debris and insects trapped inside slats. Consult with professional HVAC or cleaning company to maintain ceiling area in sanitary condition.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JMAA-AW6R7U
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Primo Pasta Sauce, Daniel's Roasted Sweet Red Peppers, and Ocean's Solid White Tuna audited. All meet the 2% trans fat requirement. Canola Oil and Becel Margarine audited. All meet the 5% trans fat requirement for soft-spreadable margarine and oils.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment