INSPECTION REPORT Health Protection JCRH-B33R9W

PREMISES NAME Len's Catering/Chef's Catering & Cafe		Tel: (604) 298-6621 Fax:
PREMISES ADDRESS 4191 McConnell Dr Burnaby, BC V5A 3J7		INSPECTION DATE July 27, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Alex Hristou		NEXT INSPECTION DATE 1 Month
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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): -Noted numerous soiled wiping cloths stored on food contact surfaces. No sanitizer residual present on cloths. Sanitizer solution was being mixed at the time of the inspection. Corrective Action(s): -Do not store in use cloths on food contact surfaces. Soiled cloths can be a breeding ground for bacteria and can cause cross contamination. Store cloths in 100-200ppm chlorine santizer solution. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

-General sanitation satisfactory although top of oven requires cleaning to remove dust accumulation. -Handsink in the kitchen and in washrooms supplied with hot and cold running water, liquid soap and paper towel. -Cooler temperatures were adequate (4C or colder): -Walk-in cooler #1 4C -Walk-in cooler #2 3C -Sliding door cooler (ktichen) 4C -2 door stainless cooler (back) 4C -Sliding door beverage cooler 4C -Single glass door cooler 4C *Ensure cooler temperatures are monitored regularly. -Freezers were functioning and maintaining food in a frozen state: -Walk-in freezer was at -10C -Single door stainless freezer was -12C -Hot holding of potentially hazardous foods was at acceptable temperatures (>60C) -Gravy 62C, Au jus 68C, Soup 64C, Lasagna 63C -Food in walk-in cooler was stored in a manner to prevent contamination. Covered with lids or food grade wrap. Raw meat stored beneath produce and ready to eat items. -High temperature dishwasher functional and met sanitizing temperature requirement. Final rinse was 71.5C at dish surface. -No signs of pest activity. Pest Control contract in place. *Reviewed cooling practices. Food is to cool from 60C to 20C with 2 hours and from 20C to 4C within 4 hours. *Reminder no food preparation in back storage area as no handwashing station present in back storage area. Food preparation only to occur within front grill service area and back prep area where there is access to handwashing station. *Operator reported floor refinishing is scheduled for 10-Aug-2018 and premises will be closed for 5 days to allow for completion. Reminder surface must be light coloured, smooth, non-slip, non-absorbent, and easily cleanable. -Foodsafe level 1 requirement met at the time of the inspection. ***Reminder: Foodsafe level 1 certificates which were issued on or before July 29, 2013 will expire July 29, 2018. See foodsafe.ca for re-certification information.