INSPECTION REPORT Health Protection AHEN-AT4RGC

PREMISES NAME Johnston Heights Secondary School Cafeteria		Tel: Fax:
PREMISES ADDRESS 15350 99th Ave Surrey, BC V3R 0R9		INSPECTION DATE November 14, 2017	TIME SPENT 1.75 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE November 16, 2017
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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 = 17

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher final rinse temperature was below 71 degrees C internally the plate consistently at the time of inspection. As such, all food contact surfaces placed through the dishwasher had not been properly sanitized. Corrective Action(s): Chef Instructor set up 200 ppm QUATS in the third compartment sink to manually re-sanitize all food contact surfaces. Ensure all food contact surfaces/food equipment/utensils are washed, rinsed, sanitized, and air dried. Violation Score: 5

Non-Critical Hazards: Total Number: 2

304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings were observed in the corner behind the laundry machine, the corner near the door leading into the dishwashing area, and the floor near the dry storage bins (adjacent to the dishwashing area). Corrective Action(s): 1. Clean up affected areas with bleach water to remove the rodent droppings today. Monitor for signs of recent pest activity and clean up immediately to remove all droppings. 2. Cover all food equipment/utensils to ensure they are protected against contamination from pests. Sanitize all prep. surfaces prior to use. Discard any contaminated food and/or takeout containers. 3. Contact a pest control company and have them provide pest control services. Correct within 1 week. Provide a copy of their invoice/pest control report to the Public Health Inspector of Fraser Health. 4. Seal entry points (holes/gaps) to prevent rodents from entering the school cafeteria. Violation Score: 9 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher final rinse temperature was below 71 degrees C at the plate consistently. Corrective Action(s): Ensure the dishwasher is able to maintain a final rinse temperature of at least 71 degrees C internally at the plate; Correct within 2 business days to prevent any enforcement action. In the meanwhile, wash the food contact surfaces through the dishwasher and then immerse them into 200 ppm QUATS sanitizer for at least 30 seconds, and allow them to air dry. Violation Score: 3

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

Comments

Handsinks in the kitchen and staff washroom were adequately supplied with liquid soap, hot and cold running water, and paper towels. Walk-in-cooler, under-the-counter cooler, and three display coolers were at or below 4 degrees C. Two display coolers in use (with sandwiches stored in them) were at 1.5 and 3 degrees C respectively. Walk-in-freezer and ice cream freezers were at or below -18 degrees C. Hot-held soup was at or above 60 degrees C (~77 degrees C) at the time of inspection. Steam tables were pre-heated to above 60 degrees C. A probe thermometer was available on-site. 200 ppm QUATS was available on-site. Chef Instructor mentioned that they have completed the FOODSAFE Level 1 Refresher course. Please keep a copy of your FOODSAFE Level 1 certificate with the valid date on-site once it is mailed to you. Please contact the district Environmental Health Officer if you have any questions (business card was provided). Note: A hardcopy of this inspection report will be hand delivered today as the E.H.O.'s printer had low battery at the time of inspection.