INSPECTION REPORT Health Protection SSZO-B5ZS79

PREMISES NAME Carlton Garden Kitchen		Tel: (604) 897-6979 Fax:
PREMISES ADDRESS 4108 Norfolk St Burnaby, BC V5G 0B4		INSPECTION DATE October 29, 2018	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Holt		NEXT INSPECTION DATE 3 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation: Open bags of dry goods (ie. chocolate cake mix, instant chicken gravy mix, and pasta) observed in dry storage room Corrective Action(s): Ensure open bags of dry goods are transferred to food grade containers Violation Score: 3

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

Comments

Health permit is posted Walk-in cooler: 2.4oC 2-door cooler: 3oC Coolers in units: 4oC or less Freezers: -18oC No hot holding at time of visit Temperatures are monitored and recorded in log Hot and cold running water available Liquid handsoap and paper towel present at handwashing stations General sanitation is satisfactory *Minor cleaning is required on ventilation exhaust filters (dust accumulation noted on filters) No signs of pests at time of visit Dishwasher final rinse reaches at least 71oC on plate, as per thermolabel Quats sanitizer in buckets and dispensing system noted at 200ppm Note: Discussed original approved layout with manager. Sink besides juice dispenser is a designated handsink, therefore requires liquid handsoap and paper towel in dispensers. Also, wheeled cart of ccoking equipment (ie. lids, containers, grater) added at the end of the cooking line making handsink harder to access. Manager will be moving the cart closer to office station creating a path from cooking line to handsink. Please send me a picture when soap and paper towel dispenser are installed.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: SSZO-B5ZS79
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:
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