INSPECTION REPORT Health Protection JKWK-BDAS9M

PREMISES NAME Chartwell Carlton Retirement Residence - Food Service		Tel: (604) 416-1844 Fax:
PREMISES ADDRESS 4110 Norfolk St Burnaby, BC V5G 0C1		INSPECTION DATE June 19, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Nickolas Kotsaridas		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: New addition of food storage areas and equipment need to be submitted to health authority with documentation for update/approval. Corrective Action(s): Update floor plan with new additions and contact EHO to discuss requirements needed. Violation Score: 1 209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. One sliced pear observed placed directly in stand up cooler shelving. 2. Bottles of bleach stored next to cans of tomato sauce on shelves of new basement storage areas. Corrective Action(s): 1. Ensure all food products are protected from contamination by storing in food containers or food covers. 2. Store chemicals on separate dedicated shelving away from food products/equipment/utensils. Correction required today for both. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): One bag of construction caulking observed on the floor of new basement dry storage unit. Corrective Action(s): Remove construction material from food storage area. Violation Score: 1

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

Comments

Premise is sanitary. No signs of pests at the time of inspection. Hot and cold water available. All hand sinks have liquid soap, paper towels and running water. Utensils and single use items are sanitary. Equipment in good working order. Ice machines are sanitary with dedicated scoop. Self service area: Metal fridge at 38.6F ice tea. Condiments and food served is cooled with fresh ice. Glass display fridge at 4.2C whole apples only. New Ecolab dishwasher final rinse at 163.4F at the plate as per min/max probe. (Addition of this unit needs to be added to the floor plan). Main kitchen: Walk in freezer at -17.4 mussels, fresh walkin cooler at 2.1C mushrooms, in line service cooler 4C pesto sauce, ice cream freezer at -16C ice cream, stand up dairy cooler at 4.5C creamers and desserts during lunch rush. Ensure all coolers are at 4C or below after lunch rush is over. Food prep service counter - food is cooled with ice and served within 1.5 hours and then discarded. Dishwasher final rinse is at 71C or higher at the plate. Dish washer adequately washes hands between handling dirty plates and clean plates. 200 ppm quat sanitizer in spray bottles in use. Peroxide sanitizer in spray bottles also used. Chemical storage is stored in metal cabinet away from food. 2 compartment and prep sinks in use. Drink and food dispensers are satisfactory and clean. Dry storage is adequate. Food in general is protected from contamination. Staff demonstrate good personal hygiene and safe food handling practices. New basement dry storage area: Access is locked to staff only. Shelving adequate. Only nonperishable stored in basement. This storage area requires surface finish upgrades to meet best food safety practices for dry storage. Head Chef proposed addition of new storage cooler unit as well. Please contact EHO with update of floor plan, new equipment and storage area for approval. Business card left for operator.