INSPECTION REPORT Health Protection TCHN-D2VTBR

PREMISES NAME Canuel Caterers		Tel: (604) 575-2605 Fax: (604) 575-7771
PREMISES ADDRESS 7532 134A St Surrey, BC V3W 7B3		INSPECTION DATE February 28, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Glenn Canuel		NEXT INSPECTION DATE 12 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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): QUATS sanitizer observed to be too concentrated at start of inpsection. **Corrected during inspection** Staff remade sanitizer when identified. Walked through process of preparing sanitizer. Please ensure manufacturer's instructions are followed (1 sheet to 1 gallon water). Corrective Action(s): Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Personal foods for staff observed to be stored above food meant for commercial use. **Corrected during inspection** Staff moved commercial products after identified by inspector. Store personal items (including foods) below or away from food meant for commercial use. Corrective Action(s): Violation Score: 3

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

Comments

Routine inspection conducted Temperatures: Cold room (#3, Pequish): 0.3°C Walk-in cooler (#2, Commissary): 3.2°C Walk-in freezer: -14.2°C Upright freezer (Norlake): -19.3°C Upright cooler (Norlake): Not in use No hot-holding at time of inspection Cooler units equipped with accurate thermometers Temperature logs for all coolers and dishwasher present and up-to-date Hygiene and Sanitizing Handwash stations in food preparation areas and restrooms / changerooms are all adequately stocked with hot/cold running water, liquid soap, and single-use paper towels High-temperature dishwasher sanitizes at final rinse cycle of 75.9°C Waterproof min/max thermometer available to ensure dishwasher is reaching adequate temperatures before use QUATS sanitizer used in buckets at all working stations. Measured 200ppm QUATS by end of inspection Food equipment generally maintained in good sanitary condition Trays, chafing dishes, equipment (e.g. knives, ladles) in good sanitary condition. Ventilation canopy and ice machine in sanitary condition. Scoop for ice machine is stored in a sanitary container above the machine Storage Premises is well organized, including the kitchen, dry storage room, and equipment storage rooms All food items are elevated at least 6" off the floor Items in walk-in cooler and freezer are covered in food-grade saran wrap or in original containers. Raw foods are kept on separate shelving from cooked and ready-to-eat items Mop sink / janitorial area is well maintained and organized. This is the designated area for chemical storage Receiving area is well organized - cambro containers and chafing dishes are stored in sanitary condition Pest No signs of recent pest activity were observed by the Environmental Health Officer at time of inspection Professional pest control company contracted for monthly audits.