INSPECTION REPORT Health Protection LKIM-CW5QLN

PREMISES NAME BCIT Chartwell's Classic Catering #67433		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE September 29, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE October 13, 2023
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: Moderate (16-29) Total Score = 19

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Raw chicken found to be at internal temperatures of 17 degrees Celsius due to improper thawing. CORRECTED DURING INSPECTION - item discarded. . Corrective Action(s): Do not temperature abuse raw chicken. Unacceptable practice. . Violation Score: 5

Non-Critical Hazards: Total Number: 4

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Raw chicken found to be thawing in water at temperatures of 31 degrees Celsius. CORRECTED DURING INSPECTION - items discarded. . Corrective Action(s): Review proper thawing techniques with all staff - in microwave - in COLD water bath with water frequently changed - temperatures less than or equal to 4 degrees Celsius - in cooler at temperatures less than or equal to 4 degrees Celsius. . Violation Score: 5 304 - Premises not free of pests [s. 26(a)] Observation: Ongoing rodent infestation at facility. . Corrective Action(s): Follow recommendations of pest control company. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Doors are not all tight fitting. This includes: - Doors into cold prep area - Doors into main kitchen area - Exterior doors to cafeteria . Corrective Action(s): Have Pest control services or maintenance team inspect all doors for gaps and seal. Until such time as exterior and interior door gaps are sealed pest entry into food production areas will continue. As the bait used for rodents is no longer as effective the upcoming cold season will prove to be extremely challenging for rodent control. It can not be stressed enough that now is the time to assess all exterior doors and ensure they are tight fitting prior to weather changes that initiate rodent entry into buildings. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found on lower shelf in bakery area - on top of parchment paper box on lower shelf - on lower shelf and inside containers storing "robo coupe". . Corrective Action(s): Have lower shelves cleaned and sanitized. Entire back area requires cleaning. Food debris has accumulated. Use 200ppm chlorine or QUAT based sanitizer and thoroughly clean production facility. It is requiring a thorough clean. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection *** Locate and post permit to operate next to Business License.