INSPECTION REPORT Health Protection JVIK-AXWSPA

PREMISES NAME Lori's Catering		Tel: (604) 796-9326 Fax:
PREMISES ADDRESS 950 Hot Springs Rd Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE April 17, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Greg & Carol Breland		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 = 9

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation: Observed single use packaging and utensils stored in storage facility and not protected from potential contamination Corrective Action(s): Ensure all single use packaging and utensils are stored in a santiary manner - i.e. keep bags closed, ensure equipment remains in bags until used, etc. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Observed droppings in storage facility Corrective Action(s): Clean droppings and place traps through facility. Ensure door remains closed. Be sure to check for any entry points and promptly seal them. Note: No food stored in storage facility other than packaged juice. All dishes are washed prior to use. Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Observed 3 chest freezers where lid is coming apart Corrective Action(s): Repair or replace chest freezers. Please note that duct tape is not an acceptable material in a kitchen. Violation Score: 3

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

Comments

Not in operation at time of inspection Lift all shelves to 6" off the floor to allow for sweeping. Flooring in dishwasher room is in need of repair. Also, be sure to re-glue the rubber coving which has come off. Discussed temperature logs - be sure to keep logs for your coolers. Also, when catering, logs are to be kept of foods when leaving the kitchen and temperature of food upon arrival. Bleach on-site Dishwasher tested at 50ppm Cl Employee bathroom hand sink equipped All coolers at 4C or below General food storage practices are good Observed thawing in walk-in cooler Permit Fees of $150 accepted at time of inspection