INSPECTION REPORT Health Protection JCRH-AZ3QXM

PREMISES NAME Casalinga Food Services		Tel: (604) 433-4051 Fax: (604) 430-1069
PREMISES ADDRESS 7624 Winston St Burnaby, BC V5A 2H4		INSPECTION DATE May 24, 2018	TIME SPENT 1.75 hours
OPERATOR (Person in Charge) Patricia Bell		NEXT INSPECTION DATE June 07, 2018
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: Moderate (16-29) Total Score = 28

Critical Hazards: Total Number: 3

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 2 trays of sandwiches (deli meat) were noted being stored at room temperature in front sandwich prep area. Internal temperature of sandwiches measured 23.7C. Staff on duty reported sandwiches were assembled 1 hour earlier and was going to leave them out until they were picked up within an hour. Corrective Action(s): Potentially hazardous food must be maintained at 4C or colder. This practice is unacceptable. Once sandwiches are made/assembled, they must be transferred to the cooler. Staff directed to immediately transfer sandwiches to the cooler. Violation Score: 15 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Two soiled kitchen towels noted on prep counter, with one directly on a cutting board. No chlorine residual present on these two towels. Corrective Action(s): Staff directed to launder towels and wash/santize surfaces. Violation Score: 5 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): -Observed staff eating while preparing food and not washing hands after eating and prior to resuming food handling. Corrective Action(s): -Hands must be washed at any point when they may become contaminated. For example, after touching face, eating, using the washroom. Review handwashing expectations with staff. Violation Score: 5

Non-Critical Hazards: Total Number: 1

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Mould/mildew noted on wall where dishwashing sink meets the wall. Wall appears moisture damaged in that area. Corrective Action(s): -Remove mould/milew. Repair section of the wall so that surface it is durable, impervious and capable of being cleaned. [Correction date: 31-May-2018] Violation Score: 3

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

Comments

-General sanitation was satisfactory with the exception of portion of wall behind the dishwashing sink noted above. -Handsinks were supplied with liquid soap, paper towel and hot and cold running water. *Automatic paper towel dispenser in front sandwich preparation area requires battery so paper towel was not in dispenser at the time of the inspection. Ensure this is addressed so that dispenser is functional. -Coolers were operating at 4C or colder: -Sliding door cooler (sandwich area): 4C -Foster 3 door unit: 2C -Babak 2 door unit: 4C -Sliding door cooler (main kitchen): 3C -Coldstream produce cooler: 4C -Freezers were operating and maintaining food in a frozen state. Temperatures were -12C to -24C. Product level was acceptable to allow units to properly close. -Observed ice wand in use for cooling soup at the time of the inspection. Ensure time/temperature is monitored during cooling to ensure food cools from 60C to 20C within 2 hours (max) and from 20C to 4C within 4 hours max. -Dishwasher was functioning and met chemical sanitizing requirement. 100ppm chlorine detected on dish after dishwasher cycle. Test strips present for monitoring. *Review testing procedures and required chlorine level with staff. -Bleach sanitizing solution (100-200ppm chlorine) present in spray bottle in front sandwich prep area and in main kitchen in buckets to be used with kitchen cloths. *Ensure all cloths used to wipe food contact surfaces are used with sanitizer solution. -No signs of pest activity noted at the time of the inspection. Pest Control contract in place with monthly service. Invoice for May shown at the time of the inspection. Ensure service report is retained on site as well. Ensure floor area is kept clear to facilitate cleaning and monitoring.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JCRH-AZ3QXM
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment