INSPECTION REPORT Health Protection ABRR-CEZ2TC

PREMISES NAME Salish Secondary Cafeteria		Tel: (604) 235-9836 Fax:
PREMISES ADDRESS 7278 184th St Surrey, BC V4N 5V2		INSPECTION DATE June 1, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Glenn Canuel		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 = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Raw eggs were stored on middle shelf with other ready to eat items Corrective Action(s): Store raw eggs on the bottom shelf away from cooked, ready to eat items Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Cheese pretzels were left at room temperature for thawing. Corrective Action(s): Do not thaw any frozen foods at room temperature. Defrost frozen pretzels in cooler at temperature less than 4C - All potentially harzardous foods such as cheese pretzels must be stored at less than 4C. If you wish to store at room temperature for lunch time and for less than 2 hours, adequate time tracking must be maintained and available for review by EHO Violation Score: 3

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

Comments

Routine inspection conducted: - Handwash stations in kitchen are supplied with hot and cold running water, liquid soap and paper towel - All coolers- upright storage, sandwich display cooler and drinks cooler are all measured at less than 4C - Chest freezers and upright storage freezer are measured at less than -18C - Accurate thermometers are available in coolers and freezers. - Hot holding display case and steam table are measured at greater than 60C - High temperature dishwasher is measured at 73C during final rinse cycle at dish surface - Food contact surface sanitizer is available in bucket and concentration is measured at 400ppm quats solution. NOTE: Concentration of quats sanitizer solution must be maintained between 200-400ppm, always follow manufacturer's directions and use test strips to check concentration. - Food storage practices are satisfactory - No evidence of pest activity is noted at the time of inspection - FOODSAFE level 1 equivalent of staff is verified (expiry in Aug 2023) - General sanitation is satisfactory NOTE: Operator signature not required due to COVID 19 pandemic