INSPECTION REPORT Health Protection JELR-BJ4URM

PREMISES NAME Candlelight Cuisine Catering		Tel: (604) 538-2662 Fax:
PREMISES ADDRESS 1475 Anderson St White Rock, BC V4B 0A8		INSPECTION DATE November 20, 2019	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Patricia Halford		NEXT INSPECTION DATE November 29, 2019
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 29

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Temperature of sandwiches in the small prep cooler (under microwave) is about 7 C (44-47 F). Sandwiches were made today. One was made yesterday. There is a large build up of ice at the back of this cooler. Corrective Action(s): Operator discarded sandwich made yesterday. All other sandwiches made recently today were moved to another cooler to be stored at 4 C or colder. Adjust/service this cooler. Recommend you defrost to remove ice. It is only to be used to store potentially hazardous foods if it can keep them at 4 C or colder. Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Dishwasher has been in use today. During the inspection, first 3 runs of the high temperature dishwasher did not reach 71 C (temperature measured inside of the machine was 68C) and therefore did not sanitize the dishes. Corrective Action(s): Fourth run of the dishwasher did reach 71 C. This was noted when the temperature gauge also read 71 C for the final rinse. The machine was left and run a 5th time and temperature was again below 71 C. Check temperature gauge for every run of the dishwasher to ensure that 71 C is reached inside of the machine for the final rinse. If temperature does not reach 71 C for the final rinse (inside of the machine and at the gauge), then sanitize by hand in a 100ppm chlorine sanitizing solution. Violation Score: 15

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: See above regarding the commercial dishwasher. This is a high temperature dishwasher (no chlorine final rinse). The temperature of the final rinse is not reaching the required temperature. Temperature records are not being kept. See above also regarding small prep cooler. Corrective Action(s): The dishwasher must be checked during each run to make sure that all dishes and utensils are sanitized. Sanitizing is achieved when the final rinse water temperature inside of the machine reaches 71 C. Record temperatures. Maintain the dishwasher as per manufacturer's specifications. Service if necessary. Recommend that you get a waterproof dishwasher thermometer to verify temperatures (gauge may not be accurate/machine specifications are 82 C/ 180 F at the gauge). Violation Score: 9

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

Comments

Operator is on site and has an equivalent to Food Safe Level 1 certificate. Food Safety Plan, Sanitation plan, and cleaning schedule are available on site (review and keep temperature records for foods and for dishwasher). Follow cleaning schedule. Update sanitation plan to include more information on dishwasher maintenance - see above. Coolers (other than the small prep cooler - see above) are at 4 C or colder. No hot holding during inspection. No menu items with raw (uncooked) eggs. Eggs are from an approved source - keep best before information available. Pineapple - transfer to a clean, non-metal container once opened. Food sold for customers to take home - ingredient information available. Hand washing sinks have liquid soap and paper towels. Keep paper towels in a dispenser (basket or tabletop is acceptable). Wiping cloths are stored in a sanitizing solution (200ppm chlorine detected).