Fraser Health Authority



INSPECTION REPORT
Health Protection
JHEL-B6KQQA
PREMISES NAME
Yale Community Kitchen		Tel: (604) 863-0001
Fax: (604) 863-0004
PREMISES ADDRESS
65050 Albert St
Yale, BC V0K 2S0		INSPECTION DATE
November 16, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Gail Kerslake		NEXT INSPECTION DATE
12 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
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:
-kitchen not in operation at time of inspection
-handsink fully equipped
-both coolers at 3C and equipped with thermometers
-freezers at <-18C
-bleach used as disinfectant
-single use dishes used for public events, most food purchased the day before the event
-for turkeys, they are cut into smaller pieces before being cooked, they are not cooked whole
-premise clean
-domestic dishwasher in use
-new permit not posted, if permit cannot be found contact EHO
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JHEL-B6KQQA
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: 0.1 hour
Specific comments:
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