INSPECTION REPORT Health Protection ADIG-CHTPSD

PREMISES NAME Grit and Grub Catering		Tel: (604) 649-7993 Fax:
PREMISES ADDRESS 3 - 5680 198th St Langley, BC V3A 7C7		INSPECTION DATE August 31, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sachiko Guevara		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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

104 - Permit not posted in a conspicuous location [s. 8(7)] Observation: No posted permit, operator unsure of where permit paper or decal is. Corrective Action(s): Call the office if you are missing your permit. Post permit at your unit and at minimum have a copy with you during deliveries. Date to be completed by: this week. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Sous vide of steaks and other meats: temperature is not monitored or recorded. Meat is seared on outside after removing from vacuum packs. No sous vide meats were cooked or packaged during the inspection. Corrective Action(s): Provide food handling procedures including temperature logs for sous vide. See BCCDC guidelines for temperature recommendations and critical control points. Date to be completed by: next week. Violation Score: 3

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

Comments

Inspection completed on site at Core Kitchen, operator not preparing food at the time of inspection. Owner of Core Kitchen: Hand wash station at the designated unit: liquid hand soap dispenser is falling down, shoots soap out at an angle; does not dispense liquid soap properly, drips onto equipment below. Paper towel dispenser needs to be refilled. Paper towels are available. Both need fixing before next booked food prep time slot. Food Processes: Operator uses temperature logs to track cooking and cooling of chicken breasts. Operator has probe thermometers and takes internal temperatures. Temperatures recorded are appropriate and match food safety plan. Great job. Continue to do this during preparation. Frozen chicken breasts <-18C in vacuum packs. Operator said meats are from approved sources, please send invoices to your EHO as proof. Walk in cooler <4C at designated shelf. Cooler used for transport has a working thermometer. Ice packs are used. Operator said that time from Core to delivery is under 2hrs; temperatures are tracked in the log. Inside of cooler appears to be clean and free of food residue. Designated dry storage shelf is kept tidy and clean. Utensils and dry items are stored in covered tote boxes. Sanitizer 200ppm Quat at dispenser. Be sure to have some at your unit during preparation. Dishwasher final rinse >71C. Food Safe certificate - not available during the inspection, please send to your regular EHO.