INSPECTION REPORT Health Protection MLUO-CRYNGH

PREMISES NAME Canuel Caterers		Tel: (604) 557-2716 Fax:
PREMISES ADDRESS 1337 Townline Rd Abbotsford, BC V2T 6E1		INSPECTION DATE May 19, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Glenn Canuel		NEXT INSPECTION DATE 8 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

304 - Premises not free of pests [s. 26(a)] Observation: pest control measures available; however, back ware washing area have large number of flies that are low flying and no fly trap devices installed Corrective Action(s): install fly trap light and sticky coil traps to control the number of flies in this area coil trap to be change regularly as it traps quite a bit of flies. Violation Score: 3

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

Comments

Facility /Admin valid health permit posted in conspicuous location hand sinks accessible, hot/cold running water available and stocked with liquid soap and paper towel chemicals stored away from food storage and prep areas garbage bins available and sanitary kitchen staff - valid food safe 1 certification pest control in place Temperature control/Food Storage upright coolers at 3-4 deg C (ambient temp) prep line coolers at 2-3 deg C (ambient temp) freezer units below -18 deg C (ambient temp) hot holding for gravy at 66 deg C (internal temp) display coolers at 3 deg C (ambient temp) refrigerated foods properly covered food and food-related items stored on shelves temperature log available and kept up to date Cleaning/Sanitizing wet wiping cloths stored in sanitizing solution quats sanitizer available at 400 ppm (can be adjusted to 200-300 ppm range) chemical test kit present - sanitizer diluted manually high temp dishwasher reached 72.7 deg C at surface -obtain waterproof thermometer for checking dishwasher temp general sanitation of the kitchen satisfactory Staff hygiene clean uniform and hair restraint provided observed staff washing hands