INSPECTION REPORT Health Protection JELR-CY3RZ2

PREMISES NAME South Delta Secondary School Cafeteria - North Campus		Tel: (604) 943-7407 Fax:
PREMISES ADDRESS 750 53rd St Delta, BC V4M 3B7		INSPECTION DATE November 30, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 3 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: Low (≤15) Total Score = 9

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Quats sanitizer - one bottle with 200ppm and one with 400ppm (too high). Corrective Action(s): As per label, 200ppm is required to sanitize food contact surfaces without a potable water rinse. Corrected during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Knives are stored in a knive holder that is made of wood that is not easily cleaned. Corrective Action(s): Store knives in a knife holder that is made of material that is durable, impervious to moisture, and easy to clean. Correct by end of January 2024. Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: Written sanitation plan and cleaning schedule requires updating. Corrective Action(s): Provide test strips to verify sanitizer concentration (as per label) and include cleaning grease trap (and who does this) on your cleaning schedule. Violation Score: 1

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

Comments

Routine inspection. Coolers at 4C/40F - good. **Keep daily temperature records. Liquid pasteurized egg. Food temperature below 4C. **Defrost in cooler. Today, no hot holding. Steam table and/or oven available for hot holding if needed. Soup reheating - 74C/165F reached - good. Food is self serve at counter and served quickly (<30 minutes). Food storage - **Organize freezer so all food is on shelves or in trays. Hand washing stations have hot/cold water, liquid soap, and paper towels in dispensers. Food handlers wear uniform and hair net. Food Safety training for food handlers. Person in Charge has a valid Food Safe Level 1 certificate - good. Renew certificates before they expire. Food Safety Plan is available. **Review and update your food safety plan if needed. Food equipment/surfaces - See above re the knife holder. Quats sanitizer - one bottle at 400ppm and one bottle at 200ppm. See above. Test strips required. Commercial dishwasher has a hot water sanitizing rinse (82C /180F at final rinse gauge and temperature inside of the machine reached 71C/ 160F at plate level).**Keep daily dishwasher temperature records. Cleaning - **Review and update your sanitation plan and routine cleaning schedule. Include cleaning wall in bakery, grease trap maintenance, and proper use of chemicals. See above. Pest control plan. Include monitoring for pests and seal any holes where pests may enter. No obvious signs of pests today. Inspection carried out with Culinary Arts teacher. Copy of report to be emailed.