Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-AVLUY9
PREMISES NAME
Candlelight Cuisine Catering		Tel: (604) 538-2662
Fax:
PREMISES ADDRESS
1475 Anderson St
White Rock, BC V4B 0A8		INSPECTION DATE
February 2, 2018		TIME SPENT
1 hour
OPERATOR (Person in Charge)
Patricia Halferd		NEXT INSPECTION DATE
4 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
No Action Required
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 = 0
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: There are no non-critical hazards.
Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Routine check:
All coolers (4 in main kitchen and 2 in back) are at 4 C or colder.
Temperature records are being kept.
Hand washing sinks have liquid soap and paper towels.
Soup and chili are cooling in shallow pan and cold water bath and are meeting the quick cooling criteria.
Eggs are from an approved source.
Liquid pasteurized eggs are used for sauces containing raw eggs.
Information on food safety was given to operator previously.
Produce is pre-washed (romaine) or washed on site (melons, strawberries).
Food safety plan: temperature charts are posted. Keep temperature records for catering events.
New / amended food safety plans can be submitted for review. Ensure that these have corrective measures if limits are not met.
Foods sold frozen - keep batch information. Ingredient information is available.
Wiping cloths are being kept in a chlorine sanitizing solution (100-200ppm).
Commercial dishwasher has a hot water sanitizing rinse (measured 71 C inside the machine). Check temperature gauge.
Premises food storage is well-organized. Storage room at back is for food storage only (no prep).
Information for food service operators is available on Fraser Health (Food resources) and BCCDC websites as previously mentioned.
Operator has taken a food safety course previously determined to be equivalent to Food Safe Level 1. Certification date is Dec 20, 2017.
Operator and Manager both now have Food Safe equivalency certification. At least one person per shift must have.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JELR-AVLUY9
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: 0.25 hour
Specific comments: Margarine (soft) <2% in compliance
Hard margarine 0 transfat - good
Spray oil 0
Liquid oils 0 - good
Pastry 0 good
Mixes 0 transfat
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