INSPECTION REPORT Health Protection JCRH-BAESQR

PREMISES NAME The Caterer		Tel: (604) 537-7527 Fax:
PREMISES ADDRESS 106 - 3191 Thunderbird Cres Burnaby, BC V5A 3G1		INSPECTION DATE March 19, 2019	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Shay Kelly		NEXT INSPECTION DATE March 20, 2019
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 No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 32

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: - Sandwiches and containers of pulled pork were stored in undercounter cooler which was 4C. Internal temperatures of food were: Turkey Sandwich 11.6C, Chicken Sandwich 10.5C, Roasted veggie sandwich 14.2C, pulled pork 14.9C. Operator reported sandwiches were made 3-4 hours prior. Corrective Action(s): - Sandwiches (4 turkey, 4 chicken, 2 roasted veggie) and 2 small containers of pulled pork were discarded by Operator at time of the inspection. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): - High temperature dishwasher final rinse was not meeting adequate sanitizing temperature at dish surface. Temperature at dish surface measured 65.9C, 63.7C which is not adequate to sanitize dishes effectively. Corrective Action(s): - Dishes are to be manually sanitized in 2 compartment sink after washing dishes in dishwasher until dishwasher is repaired. Quats solution and plugs for sink present. * Dishwasher mechanic/technician was called by Operator and reported to be arriving at the facility within 1 hour. Premises had closed for the day due to regular hours of operation. Violation Score: 5

Non-Critical Hazards: Total Number: 2

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: - Alterations to the layout of the ktichen/food preparation area have taken place without approval. Location of preparation tables and cooking equipment have changed Corrective Action(s): - Revert layout back to layout which was initially approved or submit revised layout plans for review by Fraser Health. [Correction date: 27-March-2019] *Discussed concerns over access to handsink being decreased from the back prep area. This will need to be addressed by movement of equipment or installation of an additional handsink. Operator must first submit plans to Fraser Health for review and ensure City of Burnaby requirements are met. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - High temperature dishwasher did not meet sanitizing temperature. Temperature at dish surface was 65.9C, 63.7C - True single door cooler was not maintaining a temperature of 4C or colder. Temperature of interior of unit was 7-8C - Small undercounter cooler in prep table unit was not maintaining a temperature of 4C or colder. Temperature of the interior of the unit was 12.9C Corrective Action(s): - Repair/adjust dishwasher so that it is capable of effectively sanitizing dishes. Temperature at dish must be 71C or higher - Repair/adjust coolers and do not store any food inside of them until they are capable of maintaining a temperature of 4C or colder. Violation Score: 9

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

Comments

- General sanitation satisfactory - Handwashing sink supplied with hot and cold running water, liquid soap and paper towel present at handsink - Walk-in cooler was at 3C - Small undercounter beverage cooler 4C - 2 door pastry cooler 2C - 2 door delfield cooler 2C - Chest freezers -16C, -18C, -22C - Food stored in a manner to prevent contamination. (ie. wrapped/covered, raw meat stored beneath ready to eat items) - Quats sanitizer solution present in spray bottles and used for sanitizing food contact surfaces. Concentration measured 200ppm. - No signs of pest activity noted during the inspection. Pest Control Technician on-site monthly for service. - Operator holds valid Foodsafe level 1 certificate.