INSPECTION REPORT Health Protection SSZO-AREMQ5

PREMISES NAME BCIT Chartwell's Classic Catering #67433		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE September 21, 2017	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		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 = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer in buckets (2 in cold preparation room and 1 in hot kitchen area) noted 0ppm Quats. Quats bottle at the dispensing system was empty. Corrective Action(s): Staff changed to new bottle at dispensing system and now sanitizer noted at 200ppm. Staff changed all sanitizer buckets. Ensure staff checks sanitizer amount before filling buckets. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris noted under shelving in freezer #10 in cold preparation room Corrective Action(s): Clean floor under shelving rack Violation Score: 3

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

Comments

Health permit is posted Cooler # 9: 5.4oC (delivery came during inspection and door was open) Monitor temperature and ensure temperature is under 4oC. Temperature is not monitored and recorded for the last 2 days. Fridge A: 1.5oC Fridge B: 3.3oC Freezer: -12oC Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory No signs of pests at time of visit Foods are all stored above ground and in an organized manner Discussed manual dishwashing procedure with staff. Quats sanitizer is used after washing and rinsing. Note: Dishwashing sink in cold preparation room is also used as a handwashing station. Lone handwashing station in room is at the other aisle across from cooler #9. There is no direct path from food preparation table, which is across from dishwashing sink, to the designated handwashing station. Operator should consider adding an additional handsink by dishwashing sinks.