INSPECTION REPORT Health Protection JKWK-B9RRSD

PREMISES NAME Carlton Garden Kitchen		Tel: (604) 897-6979 Fax:
PREMISES ADDRESS 4108 Norfolk St Burnaby, BC V5G 0B4		INSPECTION DATE February 26, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Chris Holt		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: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer bucket in main service dining area of main floor was determined to have less than 100 ppm of quat sanitizer solution. Operator at this station informs me the red bucket was filled with both detergent and sanitizer solution. Corrective Action(s): Ensure all used quat sanitizer solution falls within the range of 200 ppm to 400 ppm in concentration for disinfection. Do not dilute or mix solutions. The red sanitizer bucket is labeled sanitizer solution only. Correction required immediately. Violation Score: 5

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: The lids on flour and sugar yellow bins are cracked, falling apart and in need of replacing. Corrective Action(s): Replace these lids so broken plastic do not fall into the food supply. Correction required 1 week. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): One cup near the juice dispenser had lip stick on it and was being stored in the food preparation area. Corrective Action(s): Keep personal items away from food processing/storage areas. Store personal items in staff locker or lunch room. Violation Score: 1

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

Comments

Premise is sanitary and free of pests at the time of inspection. Dish washing facilities are operational. Dish washer final rinse at 79C at the plate as per min/max thermometer. Main kitchen quat sanitizer at 200 ppm. Staff demonstrate good personal hygiene. All hand sinks have paper towels, liquid soap, warming running water and are accessible. Cooking equipment is in good working order. Note: Ensure to clean the inside of microwaves after lunch service. Utensils and single service items are sanitary. Food is protected from contamination. Dry storage area is organized and clean. Temperature monitoring and logging in use; accurate thermometers in use. Freezer #2 -22C ice cream bars. Fridge #2 3.9C Milk. Walk in cooler 1.0C eggs/milk. Walk in freezers -19C sliced sweet potato. 5 mobile hot holding units are between 62C to 67C before food is transported in them. Juice dispenser is sanitary. Patron food allergy list available and in use. Main floor service area: 5 compartment hot holding unit 65C chow mein. Stand up cooler 4.0C pudding and juice. Staff washrooms and storage rooms are sanitary with fully stocked hand sinks. Valid Permit posted in visible location.