INSPECTION REPORT Health Protection JFEN-BMFUCW

PREMISES NAME The Caterer		Tel: (604) 537-7527 Fax:
PREMISES ADDRESS 106 - 3191 Thunderbird Cres Burnaby, BC V5A 3G1		INSPECTION DATE March 6, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Shay Kelly		NEXT INSPECTION DATE March 09, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 30

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Walk-in cooler at temperatures between 6C - 7C. Products measured with prob thermometer. Corrective Action(s): Walk-in cooler must be repaired to ensure it is able to maintain cold potentially hazardous foods at temperatures at or below 4C / 40F. Store potentially hazardous food items in coolers able to maintain temperatures at or below 4C / 40F. Violation Score: 15 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Temperature of the final rinse at the plate is 61C. The temperature of the final rinse at the plate must be at least 71C for sanitizing purposes. Note: The final rinse at the gauge was 82C. Corrective Action(s): The dishwasher need to be repiared / replaced to ensure a final rinse of at least 71C at the plate. Ensure the supply of hot water from the hot water tank can keep up with the demand. Food equipment washed in the dishwasher must be sanitized in the two compartment sink with 200 ppm QUATS for a minimum of 1 minute (as per manufacturer's directions). Violation Score: 15

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

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

Comments

all other coolers @ <4C / 40F *thermometers present *ensure temperatures are monitored and recorded daily liquid soap and paper towel provided at handsinks *review best handwashing practices with staff *reminder: gloves do not replace handwashing QUAT sanitizer on-site for sanitizing food contact surfaces *sanitizer provided in labelled spray bottle *200 ppm *ensure manufacturer's directions are followed General sanitation is satisfactory. More attention to cleaning required under equipment and shelving. Pest control services on-site monthly *no signs of pests noted at time of inspection *noted bay door open at time of inspection. Door should be kept closed to prevent the entrance of pests.