INSPECTION REPORT Health Protection LKIM-D46MS5

PREMISES NAME Chartwell Carlton Retirement Residence - Food Service		Tel: (604) 416-1844 Fax:
PREMISES ADDRESS 4110 Norfolk St Burnaby, BC V5G 0C1		INSPECTION DATE April 9, 2024	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Nickolas Kotsaridas		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: Moderate (16-29) Total Score = 16

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large pot of soup found in walk in cooler found to be at temperatures of 13 degrees Celsius internal. The soup was made the previous day. CORRECTED DURING INSPECTION - Item discarded . Corrective Action(s): Obtain ice wands for proper cold storage. Use ice baths Dispensing into smaller containers is possible however size of cooler and number of staff may make this procedure difficult. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back hand sink soap dispensing unit does not function properly Front hand sink paper towel dispensing unit appears jammed. . Corrective Action(s): Ensure all hand sinks are able to be used. Check all sinks for batteries and ensure all properly function. . Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: In the Bistro staff are dispensing Cereal into large bowls and storing these bowls of Cereal in cupboards not in pest proof containers but directly in open bowls. The bowls are stacked on top of each other. The bottom of the bowl in contact with the food item. . Dry storage bins require lids to protect from contamination Dry bulk food items are to be dispensed into dry storage containers with lids. Ensure scoops are removed from dry storage bins after each use. . Corrective Action(s): Ensure Cereal is stored in containers and no bottoms of containers are not directly stacked on top of food item. These food items are considered ready to eat. Find lids for dry storage Use dry bulk food storage bins for dry goods Remove scoops from bulk dry storage bins after each use. Do not continue to store scoops inside dry storage containers. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors are not being cleaned thoroughly. Food debris found under food equipment in hard to reach areas. This food is a pest attractant. . Corrective Action(s): Ensure proper cleaning under equipment and in hard to reach areas. . Violation Score: 3

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (76) Degrees Celsius at the dish - Bistro Dishwasher achieving final sanitizing rinse of greater than 71 degrees Celsius (72) - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Test strips available for use - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - All food items covered in cooler and freezer units - Light covers in place - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition - EXCELLENT - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Cooler seal has been replaced in two door under counter cooler unit NOTE: Front display cooler in Bistro not operational at time of inspection NOTE: Hot Holding unit not in operation at time of inspection therefore not checked for temperatures