INSPECTION REPORT Health Protection JELR-B88SSW

PREMISES NAME Candlelight Cuisine Catering		Tel: (604) 538-2662 Fax:
PREMISES ADDRESS 1475 Anderson St White Rock, BC V4B 0A8		INSPECTION DATE January 8, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Patricia Halford		NEXT INSPECTION DATE January 11, 2019
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	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: High (≥30) Total Score = 33

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large volume of soup in fridge (prepared more than 2 hours ago) is not being cooled quickly which can allow for bacterial growth in the food. Food (soup) temperature is 41 C. Corrective Action(s): Cool hot foods in smaller volumes or using an ice wand or ice water bath. Hot foods must be cooled from 60 C to 20 C in 2 hours or less and then 20 C to 4 C in 4 hours or less. Corrected during inspection. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Commercial high temperature dishwasher does not have a final sanitizing rinse (final rinse temperature at gauge was only 120 - 125 F and inside of the machine,the maximum temperature reached was only 134 F/ 57 C). Sticker on plate did not turn black. Dishes are being dried with a hand towel. Corrective Action(s): Immediately sanitize all dishes and utensils with a sanitizing rinse after they have been washed and rinsed. You can use a chlorine solution (100ppm chlorine obtained using 1 tsp unscented domestic bleach in 1 litre water) to sanitize. Wash, rinse, sanitize for 2 minutes, and air dry. Do not use hand towels to dry. This was corrected during the inspection. Use the dishwasher to sanitize only when it can provide a final sanitizing rinse of 71 C/ 160 F measured inside of the machine, This will be > 82C/ 180 F on the gauge. Provide a waterproof dishwasher min/max memory thermometer to verify temperatures if the dishwasher gauge is not accurate. Fix dishwasher as soon as possible and call when fixed. Temperature sticker left with operator to verify temperature. Violation Score: 25

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: See above regarding the dishwasher. Corrective Action(s): Verify accuracy of the dishwasher gauge. Use dishwasher to sanitize only when it can provide a hot water sanitizing rinse as indicated above. Correct as soon as possible. IN the meantime, use disposable plates and cutlery to reduce the volume of items that will need to be sanitized by hand. Violation Score: 3

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

Comments

Coolers are at 4 C or colder. Hot holding: soups are at 60 C or hotter. Keep daily temperature records. Cooling - sauces are to be quickly cooled - see above. Frozen meals - ingredient information is available (as per operator). Recommend date labelling product (eg batch information) so that customers are aware of "made on" date and to help should there be a complaint. Dishwasher - see above. Wiping cloths are being stored in chlorine sanitizing solution (50ppm detected - change frequently so 100-200ppm solution). Follow a routine cleaning schedule. Include cleaning of floors under equipment and along baseboards, etc. Food Safety training - equivalent course was taken <5 years ago - ok.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-B88SSW
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: Items checked were all in compliance.
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