INSPECTION REPORT Health Protection LKIM-CWNP42

PREMISES NAME Corporate Classic Caterers #61636 - Moscrop Secondary		Tel: Fax:
PREMISES ADDRESS 4433 Moscrop St Burnaby, BC V5G 2G3		INSPECTION DATE October 16, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Christine Boeder		NEXT INSPECTION DATE October 17, 2023
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 = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation: Rodent poison boxes observed in dry storage areas. Bait box observed on dry storage shelf with food adjacent. Bait box observed on floor of dry storage area. . Corrective Action(s): Relocate bait boxes to non- food storage or non-food production areas. No bait/poison in food production or food storage areas. .. Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings observed . Corrective Action(s): Follow recommendations of Pest Control Technician Increase amount of traps in food production areas. . Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Dry storage lacking door sweep. . Corrective Action(s): Discuss with Pest Control technician. Discuss with maintenance. Install door sweep at all doors leading to food storage areas. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings found on lower shelves: - next to grill area - under food warming unit - on lower shelf across from walk in cooler unit. . Corrective Action(s): Clean and sanitize affected areas Use 200ppm Bleach or QUAT or other sanitizer solution. Soak area thoroughly Any bus pans that were on the lower shelves require cleaning and sanitizing prior to putting away. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk in freezer unit is malfunctioning. Technician called prior to EHO arriving. Staff had observed freezer temperatures not at -18 and notified Head office immediately in the morning. Raw meat was delivered today and placed in walk-in cooler unit as freezer unit was malfunctioning - well done. EHO inspected internal area of walk in cooler unit: - Ambient air at -1 to 0 degrees Celsius - Food items are at -1 to 0 degrees Celsius Technician has arrived on site for repairs during inspection. . Corrective Action(s): Ensure walk in freezer unit is repaired such that temperatures of less than -18 are maintained. Continue to monitor coolers and freezers to ensure equipment is functioning properly. Well done. . Violation Score: 3

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Three compartment sink method in use and at concentrations of greater than or equal to 200ppm QUAT - Three functional sink plugs available for use observed - Raw meat stored away from Ready to Eat food items - Proper re-heating methods observed for previously cooked food items - Proper thawing techniques observed - First In First out and date stamping methods observed in use - in walk in cooler unit - All food items covered in cooler and freezer units - Hair restraints in use - hair nets - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Good hand washing practices observed - excellent! - All containers used to store lids/utensils/etc. in good sanitary condition - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: Staff observed temperatures of walk in freezer unit to be above -18 and did report immediately to Superiors. The Technician was then called for emergency service. Staff received delivery today for freezer and placed raw meat into walk-in cooler unit as freezer unit was malfunctioning. WELL DONE. Staff were aware of proper protocols and procedures and followed them as required to ensure food safety. NOTE: After Technician has serviced and made necessary repairs to walk-in freezer unit staff must assess food items for temperature abuse. Ensure any thawed items are at temperatures of less than 4 degrees Celsius. Discard any food item that has exceeded temperatures of 4 degrees Celsius.