INSPECTION REPORT Health Protection PKUR-CPNPZC

PREMISES NAME Sands Junior Secondary School Cafeteria		Tel: (604) 575-2605 Fax: (604) 575-7771
PREMISES ADDRESS 10840 82nd Ave Delta, BC V4C 2B3		INSPECTION DATE March 6, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE March 30, 2023
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 = 10

Critical Hazards: Total Number: 2

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff described how dishes were washed and sanitized - sanitizing step is skipped. Dishes are washed with soapy water, rinsed and then air dried. Corrective Action(s): When manually dishwashing, wash with hot soapy water, rinse with clean water, sanitize (using 100-200 bleach or 200-400 ppm quats) for 2 minutes and then air dry on a sloped surface (water should drain into the sink). Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwashing sink was being for dishwashing during food prep hours. Corrective Action(s): Handwashiing sink must be accessible at all times during food prep and service hours. Use two compartment sink for handwashing at the end of food prep and service. **Consider installing an additional handwashing sink. 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

Routine Inspection Sliding door cooler against wall at 4 C or below. *Sliding door cooler behind cash register at 5.9 C. This cooler was stocked with non-potentially hazardous bevergaes. Store sandwiches and other potentially hazardous foods in other cooler until this cooler is able to maintain a temperature of 4 C or below. Operator waiting for technician to come in to replace/repair cooler. Freezers at -18 C or below. Hot holding units being preheated at the time of inspection. 2 compartment sink equipped with hot and cold running water, liquid soap and single use towels. During the inspection, the one compartment was filled with soapy water and second compartment was filled with hot water only. When dishwashing is set up, it is not possible to wash hands. Only do dishwashing at the end of the day or at designated times when only one staff is working. **Keep one compartment available for washing hands at all times. Quats at 200-400 ppm available for surface sanitizing. Cloth stored in solution. Discussed re-using leftovers - leftovers are only re-heated once and then discarded. Discussed cooking temperatures and checks. All hot foods are cooked to a minimum of 74 C/165 F. Document all temperature checks that are done. Cooler temperature logs maintained. General sanitation satisfactory.