INSPECTION REPORT Health Protection JELR-D2ETVL

PREMISES NAME Canuel Caterers (MTU)		Tel: Fax:
PREMISES ADDRESS 4300 80th St Delta, BC V4K 3N3		INSPECTION DATE February 13, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge) Richard Morrant		NEXT INSPECTION DATE 12 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): There is no hand soap at the hand sink in the coffee prep area. Corrective Action(s): Provide hand soap at this hand sink and a dispenser or basket for paper towels. This will make it easier for staff in this area to wash hands. Until then, use an alternate hand sink. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Routine check. Staff on site have Food Safe Level 1 (or equivalent). Keep copies of certificates on site and renew prior to expiry. At least one person per shift to have food safe training certificate. Coolers are all at 4C/40F or colder. Keep daily temperature records. Hot holding equipment off during inspection. Food is cooked and stored in pre-heated steam table and kept for about 2 hours only. Freezer - temperature 0 F or colder. Produce is washed in a prep sink that has been sanitized first. Produce spinner used to dry. Food storage areas are organized. *Discussed having all food ingredient information available. Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers with exception of coffee prep area hand sink. See above. Chlorine sanitizer used on cutting boards at end of shift. Follow directions on label. Test strips available. **Wiping cloths have a quats sanitizer of 200ppm when mixed with water as per the label. **Use a test strip to verify concentration. Today >200ppm so add more water (as per label). Commercial dishwasher has a final hot water sanitizing rinse of 82C (180F) or hotter as shown on the final rinse water gauge and >71C (160F) measured inside of the machine. This is in compliance. Check regularly. Premises is kept in a very clean condition. Premises is well-organized. Pest control monitoring is in place. No obvious signs of pests. Copy of this report will be emailed to Manager. Reviewed with Manager on site.