Fraser Health Authority



INSPECTION REPORT
Health Protection
AHEN-BM5QBP
PREMISES NAME
North Surrey Secondary School Cafeteria		Tel: (604) 581-4433
Fax:
PREMISES ADDRESS
15945 96th Ave
Surrey, BC V4N 2R8		INSPECTION DATE
February 25, 2020		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
7 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
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

Handsinks were supplied with liquid soap, hot and cold running water, and paper towels.
Walk-in-cooler and other coolers were at or below 4 degrees C.
Walk-in-freezer and double door freezer were at or below -18 degrees C.
Note: Small ice cream freezers were not in use at the time of inspection.
Two hot-held food products during the inspection were at or above 60 degrees C.
Other steam tables were preheated however empty of food.
Dishwasher final rinse temperature was at 78.1 degrees C (71 degrees C or hotter) at the plate.
200 ppm QUATS sanitizer was available. This is used for sanitizing prep. surfaces according to the Culinary Arts Instructor.
QUATS test strips were available.
No signs of recent pest activity were present at the time of inspection.

A Diversity Viper accelerated hydrogen peroxide dispenser was on-site at the prep. sink. Culinary Arts Instructor mentioned that this is currently not being used at the time until May 2020. Manufacturer's label instructions included the "1:1080" dilution (4 ml accelerated hydrogen peroxide per 4 L of water) with a 3 minute soak time followed by with a potable water rinse under the directions of use for fruit and vegetable wash procedures". A poster from Diversity with the "Viper fruit and vegetable wash procedures" stated "Drain and refill soak tank with fresh solution when it is visibly soiled or when solutions falls below the designated 100 ppm". **Make sure you obtain or re-locate the appropriate hydrogen peroxide test strips to measure the concentration of this sanitizer so that it may be used in accordance with the manufacturer's specifications for the vegetable wash procedures.