INSPECTION REPORT Health Protection MBEK-DBMSXR

PREMISES NAME Pacific Life Bible College Cafeteria		Tel: (604) 597-9082 Fax:
PREMISES ADDRESS 15100 66A Ave Surrey, BC V3S 2A6		INSPECTION DATE December 4, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 2 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Deli slicer has slight dried food residue on blade and back plate. Potato chopper has dried food debris. Corrective Action(s): Deli slicer cleaned and sanitized during inspection. Potato chopper placed in dish pit to be soaked, then cleaned and sanitized. Ensure all equipment, utensils, and food contact surfaces are thoroughly cleaned then sanitized. Food debris can contain pathogens that can contaminate food if equipment is not properly cleaned and sanitized. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): One bottle of sanitizer tested at 50 to 100 ppm quats. Corrective Action(s): Sanitizer bottle emptied and refilled at dispenser, and tested at 200 ppm quats. Ensure sanitizer is maintained at safe and effective concentrations for sanitizing food contact surfaces to effectively kill/inactivate potential pathogens. Note: Obtain quats sanitizer test strips that are within expiry. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Mouse droppings observed on the floor along the walls (under equipment/shelves) throughout kitchen. In addition, some droppings observed on lower shelf of storage/prep tables. Note: Rigid bins with lids used for storage. Pest control in place. Corrective Action(s): Ensure all areas affected by droppings are thoroughly cleaned and sanitized. Date to be corrected by: December 5, 2024. Ensure premises is reserviced by pest control. Note: Pest control traps that were checked during the inspection had no rodent activity. Ensure all food contact surfaces / tables are sanitized daily and before each use. Violation Score: 9 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: A large number of holes and gaps were observed at the time of inspection, including but not limited to the following areas: - Hole where electrical wiring enters kitchen near ceiling above door (door from dining area to kitchen). - Above breaker panel in dishwashing area. - Plumbing below dishwashing tables / in dishwashing area. - Around small panel on wall behind deli slicer. - Gap near ceiling in deli slicer area. - Dry storage back wall, near ceiling in dry storage area. - Ceiling near back door, and wall near hot holding area and cook line wall. - Holes in walls of adjacent office. - Gap under door to cafeteria dining area. Corrective Action(s): Ensure all of the above-noted holes/gaps are effectively sealed against pest entry, as soon as possible. To be checked once school reopens, January 9, 2024. Ensure all areas of kitchen/diniing area/office/storage are checked for additional entry points, and ensure they are properly sealed. Ensure premises is cleaned and sanitized on a daily basis. Monitor for new activity and seal any new holes. Violation Score: 9

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

Comments

Routine health inspection. Walk-in cooler at 3 degrees C. Walk-in freezer at -18 degrees C. Hot holding at 60 degrees C or more. Temperature gauges in place for freezer/cooler. Probe thermometer available for internal food temperature checks. Proper cooling practices in use. Soup is being cooled in shallow containers (recently cooked; to be placed in the walk in cooler shortly). Food is protected from contamination. Raw animal products are stored away from, and not above, ready-to-eat foods. Hand washing stations are accessible and supplied with hot and cold running water, liquid soap, and paper towels. All sinks supplied with hot and cold running water. Quaternary ammonium compounds (quats) sanitizer available in one spray bottle and from wall mounted dispenser at 200 ppm. High temperature dishwasher measured 80 degrees C at the plate level during the final rinse (required: 71 degrees C or more at the plate level). FOODSAFE training requirements met at time of inspection. Certificate for staff on site valid to April 27, 2029.