INSPECTION REPORT Health Protection RWOG-CJPTEV

PREMISES NAME Casalinga Food Services		Tel: (604) 433-4051 Fax: (604) 430-1069
PREMISES ADDRESS 7624 Winston St Burnaby, BC V5A 2H4		INSPECTION DATE September 28, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Patricia Bell		NEXT INSPECTION DATE October 04, 2022
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 = 5

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwashing station by dishwasher only has hot running water. Operator states that hot tap was stripped so sink was plumbed so hot water was available through cold tap. Corrective Action(s): Repair sink so both hot and cold running water are available. Having only hot water may discourage handwashing, or create a scalding hazard. Until then, use other handwashing station within kitchen area. 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

General: - with the exception of the station by the dishwashing area, handwashing stations stocked with soap, paper towels and hot and cold running water - sanitizer in spray bottle measured 100ppm chlorine - quats sanitizer available - ensure quats and chlorine sanitizer are not mixed; operator stated quats are generally brought to catering sites - dishwasher dispensed 50ppm chlorine at final rinse cycle - good cooling practices observed: > ice wand in use > staff observed checking temperature of food cooling in walk-in cooler - meat slicer appears sanitary - small ice machine appears sanitary - foods are date labelled - no expired foods upon random audit - pest reports reviewed - no major concerns noted > ensure that back door is closed, or install screen door - upstairs area is equipment storage Temperatures: Front area: - staff cooler 2C - double door freezer: -17C - single door freezer: -15C - single door fridge: 2C - double door freezer (nearer to handsink) -22C - sliding glass cooler: 4C - upright white cooler: -25C Kitchen area: - 2 door cooler 3C - 3 door cooler 4C - glass door cooler: 4C - 2 door freezer: -18C Back area: - chest freezer 1: -26C - chest freezer 2: -22C - chest freezer 3: -21C - chest freezer 4: -16C - chest freezer 5: -17C - chest freezer 6: -18C - chest freezer 7: -17C (empty) - upright freezer: -20C - walk-in cooler: 3C - walk-in freezer: -10C Report not signed due to COVID-19 protocols. Report printed and reviewed on-site.