INSPECTION REPORT Health Protection NTRG-BAGSVL

PREMISES NAME Len's Catering/Chef's Catering & Cafe		Tel: (604) 298-6621 Fax:
PREMISES ADDRESS 4191 McConnell Dr Burnaby, BC V5A 3J7		INSPECTION DATE March 21, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Alex Hristou		NEXT INSPECTION DATE March 25, 2019
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk-in coolers: four salad bowls at >4C for 3.5 hours (ranges from 7.3C - 7.7C). Sliced roast beef at 6.9C and was in cooler at least 2 days. Staff indicated that new slices of beef were added to the older slices, but they are used to make stock. Staff discarded items mentioned. Adjusted coolers' temperature so that foods held at 4C or less. Air temperature tested at 2.8C and 1.9C after adjustment. Corrective Action(s): Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Chicken strips held at room temperature for >2 hours at 25C. Discarded chicken strips. Corrective Action(s): Violation Score:

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Staff bathroom used as storage space. Handsink was blocked. Corrective Action(s): Ensure that the staff bathroom is available for use as in the plans. Correction date: March 25, 2019. Violation Score:

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

Comments

-General sanitation satisfactory. -Handsink in the kitchen and in washrooms supplied with hot and cold running water, liquid soap and paper towel. -Cooler temperatures were adequate (4C or colder): -Walk-in cooler #1 (see violation) -Walk-in cooler #2 (see violation) -Sliding door cooler (kitchen) 4C -2 door stainless cooler (back) 2C/4C -Sliding door beverage cooler 5C -Single glass door cooler 1C *Ensure cooler temperatures are monitored regularly by staff on-site. -Freezers were functioning and maintaining food in a frozen state: -Walk-in freezer was at -16C/-17C -Single door stainless freezer was -8C to -11C -Hot holding of potentially hazardous foods was at acceptable temperatures (>60C) -High temperature dishwasher functional and met sanitizing temperature requirement. Final rinse was 71.9C at dish surface. -No signs of pest activity. -Staff reported floor refinishing is completed. -Bleach sanitizer at >200ppm chlorine. Should be at 100ppm (2mL bleach per 1L water). -Foodsafe level 1 requirement met at the time of the inspection. ***Reminder: Foodsafe level 1 certificates which were issued on or before July 29, 2013 will expire July 29, 2018. See foodsafe.ca for re-certification information.