INSPECTION REPORT Health Protection ACHN-D2DNMP

PREMISES NAME Lori's Catering		Tel: (604) 796-9326 Fax:
PREMISES ADDRESS 950 Hot Springs Rd Harrison Hot Springs, BC V0M 1K0		INSPECTION DATE February 9, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Greg & Carol Breland		NEXT INSPECTION DATE February 15, 2024
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 45

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Operator stated that they put hot foods directly into the walk in cooler without first cooling at room temperature. With the volume observed, the walk in cooler was warming up due to this practice. Corrective Action(s): Please ensure food is cooled uncovered to an internal temperature of 20-30C at room temperature (from 60C to 20C, 2h max) before it is placed in walk in cooler for the final cooling to 4C. Time tracking needs to be in place if big portions of food are being cooled. Pleae label the time on the container of the food when cooling starts. Then staff will know how long food has started cooling at room temperature. If food does not reach from 60C to 20C by 2hours, food must be discarded. Please ensure cooling is done as fast as possible in uncovered shallow pans. Violation Score: 5 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Walk in cooler ambient temperature measure 5-7C. This is probably due to the notable volume of hot foods cooling in the walk in cooler. Corrective Action(s): Do not put hot foods into the walk in cooler until the food has reached an internal temperature of 20-30C. Operator stated that the cooler was at 4C this morning. Please continue to monitor temperature and ensure walk in cooler drops back down to 4C and below. Advise that a technician come in and check walk in cooler and service it. Walk in coolers in the morning should be as cold as 1-2C. Violation Score: 5

Non-Critical Hazards: Total Number: 7

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Scoop handle in dry ingredient bins observed to be touching the food. 2. Observed food not stored 15cm or 6inches above the ground. Corrective Action(s): 1. Please ensure all scoops are stored in a way that does not touch the food. 2. Please ensure all food is stored 15cm above the ground. Bottom rack of shelving may have to store non-food related items. To be corrected by: today Violation Score: 3 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No updated food safety plan. Last one on file was 20 years ago. Pactices and menu have changed since then. No temperature tracking logs are in place at all. Templates have been provided. Temperatures must be checked and logged for the following: Verifying with food has reached cooking temperature, hot and cold holding temperature when food leaves the facility in cambros, temperature when food arrives at the venue and taken out of the cambros, temperature of food when service begins. Temperature of all the coolers and freezers in the facility. Logs must also include date/time and initial of person checking. Corrective Action(s): Temperature tracking and logging are to start immediately. Please have updated food safety plan submitted by: Feb 28, 2024 Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Rodent droppings have been observed. Fly strip full of flies observed hanging by the dishwashing area. Corrective Action(s): Please contact a professional pest control company and work with them to eliminate the pest issue. Have a scheduled appointment with pest control company by: Feb 16, 2024 Please email pest control report to EHO. Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Rodent droppings observed in the corner under the shelving by the meat slicer area. Corrective Action(s): Operator has cleaned out the droppings during the inspection. Please ensure disinfecting step is also completed with 1part bleach with 10parts water. Violation Score: 9 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Soapy water and chlorine sanitizer in buckets that were incorrectly labelled. Corrective Action(s): Please ensure all chemicals are properly labelled. To be corrected by: Today Violation Score: 3 311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation: Back storage area with all the chest freezers - floor tiles are peeling off. Corrective Action(s): Please ensure flooring is properly tiled or finished to ensure it is easily cleanable and do not create tripping hazards. To be completed by: March 8, 2024 Violation Score: 3 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No sanitation plan. Corrective Action(s): Please have one written up and submitted by: Feb 28, 2024 Violation Score: 1

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

Comments

- Handwashing station fully equipped with hot and cold running water, liquid soap, paper towels - All coolers measure 4C and below (except for walk in cooler) - All freezers measure -18C and below - Chlorine sanitizer measure 100ppm in bucket - Two three compartment sink available for manual dishwashing. - Low temperature dishwasher measure 50ppm at final rinse at plate level, test strips available - Staff and operator has valid FOODSAFE certificates or equivalent >>> Please ensure all drivers are also FOODSAFE certified as they are responsible for temperature checking at destination, unloading/unpacking the food, and putting food out on chaffing units to be ready for service. - Ventilation hood observed to be well maintained.