INSPECTION REPORT Health Protection RSHA-BH9RFA

PREMISES NAME South Delta Secondary School Cafeteria - North Campus		Tel: Fax:
PREMISES ADDRESS 750 53rd St Delta, BC V4M 3B7		INSPECTION DATE October 24, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 6 Months
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths are not being properly stored. Too many cloths noted. Corrective Action(s): Wiping cloths are to be stored in a sanitizer at all times. Limit the amount of cloths noted. - Use 200ppm Quats solution and make as per manufacturer's instructions. - Change sanitizing solutions in sinks and buckets every couple of hours. - Change sanitizing solutions in bottles daily. - Use test strips to measure the concentration of sanitizer. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

SDSS High School - Teaching kitchen. - Temperature Control: Monitoring required. Gauges are to be securely fastened inside all refrigeration units. Internal cook temperature monitoring discussed. - Mechanical Dishwasher: High Temperature = Ok. - Ensure all food contact surfaces are being washed and disinfected after use. Store in a sanitary manner. - Wiping cloth storage: Refer to Violation Notes. - Food Storage: Prep line inserts are to be kept completely filled to prevent air loss. - Chemical storage: Ok. - Sanitary Facilities: Ok. - Staff/Student Hygiene: Discussed. Student illness, hand washing and glove use discussed. - Sanitation: Facility is to be kept clean and organized. All items are to be stored in designated areas. - Personal items/schooling materials (pens/papers) are to be kept stored away from all prep areas. - Ice bin cleaning and disinfection discussed. - Meat slicer cleaning and disinfection reviewed. - Garbage, Recycling and Composting Storage: All Items are to be kept stored in covered, rodent proof containers. - Rodent Control: Monitoring is required. - Food Safe trained instructor on site. - Food Safety Plan and Sanitation Plan are to be accessible. Generic flow chart previously provided.