INSPECTION REPORT Health Protection ANAN-CXMQ4F

PREMISES NAME Canuel Caterers - St Thomas Moore Secondary School		Tel: (604) 521-1801 Fax: (604) 820-0725
PREMISES ADDRESS 7450 12th Ave Burnaby, BC V3N 2K1		INSPECTION DATE November 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Kathy Russo		NEXT INSPECTION DATE 12 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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: The exhaust hood is overdue for servicing. Corrective Action(s): Get the hood serviced. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: None of the coolers have thermometers inside. Staff are relying on the gauges outside the unit when recording temperatures. These gauges aren't always accurate. Corrective Action(s): Purchase thermometers for each of the 3 coolers. Start recording the temperatures displayed on the thermometers. Ensure that the temperature of the sandwich/wrap display cooler in the dining hall is also being monitored and recorded. Violation Score: 1

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

Comments

General Comments: 1-door cooler temperature is 4 degC; 2-door cooler temperature is 3 degC; dining hall wrap/sandwich cooler temperature is 4 degC; dining hall drinks cooler temperature is 4 degC 2-door freezer temperature is -23 degC; chest freezer temperature is -19 degC Alfredo and cheese sauce are hot-held on the grill. The temperature of both sauces is 74 degC. Foods are placed in the warmers around 12:30pm (lunch period starts around 12:35 and lasts around 45-60 minutes). After lunch, any leftovers are discarded. Sometimes some items can be cooled down and repurposed for the next day, but this is rare. Discussed cooling procedures. No concerns noted. Handsink's fully equipped Ice from the ice machine is not used for consumption (used for injuries only). Manual dishwashing is in place. Discussed dishwashing procedures. No concerns noted. Sanitizer concentration in the 3rd compartment of the sink is 100ppm. 200ppm Quats is used for sanitizing. Manager on duty has FS level 1 certification. Temperature records are being maintained. AS MENTIONED ABOVE, START RECORDING TEMPERATURES FOR THE WRAP COOLER IN THE DINING HALL. Pest control company is on contract. No droppings noted at the time of the inspection. Kitchen is open from 8am to 2pm.