INSPECTION REPORT Health Protection JELR-CJHPSV

PREMISES NAME Canuel Caterers (MTU)		Tel: Fax:
PREMISES ADDRESS 4300 80th St Delta, BC V4K 3N3		INSPECTION DATE September 22, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Richard Morrant		NEXT INSPECTION DATE 10 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 = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Spray bottle labelled Quat sanitizer contains detergent. Corrective Action(s): All chemical bottles are to be labelled to accurately show contents. Violation Score: 3

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

Comments

Full service cafeteria kitchen. Most food is cooked or reheated to order. Coolers - air temperatures measured at 4C/40 F. Keep temperature records. Drawer cooler for temporary (<2 hours) storage of cold food. Temperature of drawer cooler at back of closed drawer is <4C. Reviewed hamburger and chicken procedures. Hot food (wraps) - food is used within 1 hours or is discarded if temperature of food is below 60C /140F for more than 2 hours. No buffet or hot holding of soups etc. today. No pooling of eggs. No raw eggs in sauces. Food is up off of floor. Manager has Food Safe training (exp 2024 - Take Refresher course prior to expiry). ***Hand washing: Many hand washing sinks are available for staff to use. Some require replacement paper towels and one requires replacement liquid soap (coffee side). Replace as soon as possible and in meantime, continue to use the hand sinks with soap and paper towels. Disposable gloves are also available (non-latex used). Quats sanitizer - Wiping cloths stored in 150-200ppm quats sanitizer (measured with test strip) and dispensed at 200ppm. Change solution as often as per instructions on label. Wiping cloths are used to sanitize cutting boards and counters. Other utensils go through dishwasher. Single use (disposable) take out containers use. Spray bottles - see above. Commercial dishwasher has a final hot water sanitizing rinse of >82C/180F as measured at the temperature gauge and >71C/160F measured inside of the machine. Premises is being routinely cleaned. No evidence of pests. Signature not required. Copy of this report reviewed with Kitchen Manager and to be emailed to Manager.