INSPECTION REPORT Health Protection KSTE-B8WR6D

PREMISES NAME Christine Catering Company		Tel: (604) 461-6333 Fax: (604) 461-6333
PREMISES ADDRESS 2821 Spring St Port Moody, BC V3H 4C6		INSPECTION DATE January 30, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Christine Irvine		NEXT INSPECTION DATE February 13, 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: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Multiple food contact areas are in unsanitary condition, including: - Insides of drawers (especially by the dishwasher) - Outsides of all cabinets, drawers, coolers (visible fingerprints and debris) - Staining on the walls above and beside the cook top - the meat slicer had debris around the guard [Date to be corrected by: January 31, 2019] Corrective Action(s): Clean these areas. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): The dishwasher could not reach 71C at the plate level / 82C at the manifold. Ran 3x with two different thermometers. Temperature continually decreased. As noted on last follow-up inspection dated November 2018, the hot water tank is not large enough to meet facility demands. This means that the dishes are not getting properly sanitized via hot water sanitization. As discussed with Andrew, all dishes run through the dishwasher must then be submerged in 100 ppm bleach solution (1/2 teaspoon bleach per 1 L of water) then air dried in order to achieve sanitization until the hot water tank is repaired. *This is considered a temporary fix to avoid immediate facility closure due to health risk. Corrective Action(s): Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observation #1: The hot water tank is not large enough. Staff said that a plumber has been contacted and that there is a wait on obtaining the hot water tank. [Date to be corrected by: February 13, 2019] Observation #2: The manifold is reading a temperature that meets the manufacturer label requirements - however, the temperature that it is displaying is incorrect and therefore leads staff to believe that the dishwasher is working correctly when it is not [Date to be corrected by: February 13, 2019] Corrective Action(s): Corrective Action #1: Ensure corrective action to meet facility's hot water demands i.e. add additional hot water tank or bigger tank Corrective Action #2: Service the dishwasher to ensure that the digital display reads the correct temperature Violation Score: 9

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

Comments

General Comments All handsinks equipped with warm and cold water, liquid soap and paper towel Quats sanitizer spray at 200 ppm FoodSafe certified staff present Foods covered and stored 6" off the ground Coolers operating at </=4C; freezers at </= - 18C; no hot-holding at the time of inspection Ventilation hood free of grease and dust Lighting is adequate for cooking and cleaning purposes Permit posted with valid decal No signs of pests observed *Pest entry may be possible via slight gaps underneath sliding door General sanitation requires continual improvement E-mail the undersigned EHO below at kelsey.stele@fraserhealth.ca to discuss your plan to rectify the violations noted in this report

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: KSTE-B8WR6D
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.15 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment