INSPECTION REPORT Health Protection KLAI-CMXQRL

PREMISES NAME Ritz Catering & Coffee House		Tel: (604) 576-9143 Fax: (604) 576-7146
PREMISES ADDRESS 104 - 19289 Langley Bypass Surrey, BC V3S 8V9		INSPECTION DATE January 10, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Stewart MacLeod		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

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handwash station by the back door was noted with no paper towel in the dispenser during the inspection. Corrective Action(s): **Issue corrected at the time of inspection** Paper towel dispenser was refilled when issue was brought up to the chef. Please ensure all handwash stations are stocked with paper towel and liquid soap at all time to allow food handlers to practice proper handwashing when required. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation (CORRECTED DURING INSPECTION): 2 rubber spatulas were noted with broken pieces. Corrective Action(s): **Issue corrected at the time of inspection** The two rubber spatulas noted in worn condition were discarded. Please go through your equipment as required to discard any worn out utensils or equipment to avoid pieces from falling into the food and becoming a physical hazards for customers. Violation Score: 3

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

Comments

Routine inspection conducted today: Handwash stations, including washrooms (except for the one noted in violation # 401) were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. Hot hold units were holding food above 60C. In general, proper scoops (with handles) were used for the dispensing of condiments. 200 PPM QUAT detected in the sanitizer spray bottles noted throughout the kitchen and cash register area (5 tested). High temperature dish machine was able to reach 76.1C at the plate level during the rinse cycle. The meat slicer was taken apart for cleaning in the high temperature dish machine during the inspection. No signs of pest activities noted during the inspection. General cleanliness and organization satisfactory. Operator and chef's FoodSafe level 1 certificates verified.