INSPECTION REPORT Health Protection PKUR-CFMTWM

PREMISES NAME The Lunch Lady (Delta)		Tel: (778) 438-3033 Fax:
PREMISES ADDRESS 8346 112th St Delta, BC V4C 7A2		INSPECTION DATE June 22, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shama Vimalendiran & Sritharan Vimalendiran		NEXT INSPECTION DATE July 06, 2022
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

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Dust and debris behind equipment near the side door. Corrective Action(s): Ensure all areas are free of dust and debris, focus cleaning efforts on hard to reach areas (behind and underneath equipment). Correct by July 5, 2022. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Sink stoppers used for 3 compartment sink are loose fiting and water slowly drains away. Corrective Action(s): Use stoppers that are appropriately sized for sink drains. Correct by July 5, 2022. Violation Score: 3

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

Comments

Routine Inspection -Walk-in cooler at 4 C or below. -Freezers are at -18 C or below. -Bleach sanitizer in spray bottle available (only use 1/2 tsp of unscented household bleach per litre of water to get 100-200 ppm). A solution greater than 200 ppm requires a potable water rinse. -Hand washing equipped with hot and cold running water, liquid soap and single-use towels. -Dishes washed and sanitized usually 3 compartment sink. Staff set up sinks at the time of inspection. Bleach solution registered at 200 ppm. -Refrigeration, freezer and re-heating temperature records maintained and available for review. -Meals are prepared in advance, re-heated the day of delivery and kept hot until delivery. Insulated hot bags are used for deliveries. Use a food grade sanitizer for wiping delivery bags (food grade sanitizer includes bleach, QUATs or iodine). -Deliveries are done within 1.5-2 hours. Discussed the following with staff: -Proper cooling methods (ice wand, ice-water bath, shallow pans). Ensure foods are cooled from 60 to 20 C within 2 hours and 20 C to 4 C within 4 hours. -Keep hot foods hot and cold foods cold during transportation. Use ice-packs for insulated bags. Temperatures should be verified upon delivery. -Cooking temperatures are verified but not recorded - recommend keeping a log of cooking temperatures.