INSPECTION REPORT Health Protection MKIM-CMQTCS

PREMISES NAME Emerald Culinary Club		Tel: (604) 540-4015 Fax:
PREMISES ADDRESS B - 420 Columbia St E New Westminster, BC V3L 3W9		INSPECTION DATE January 3, 2023	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Chris de Vaz		NEXT INSPECTION DATE 6 Months
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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 18

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Operator reports he does not use sanitizer during business hours and only his employee does. At the time of inspection there was only the operator at the kitchen and noted that the last time the food contact surfaces were sanitized was during store opening 4 hours ago. Corrective Action(s): Ensure to clean and sanitize all food contact surfaces at least once every 2-4 hours. Operator cleaned and sanitized food contact surface at the time of inspection. Violation Score: 15

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): THIS IS A REPEAT INFRACTION. Temperature logs not updated at the time of inspection. Corrective Action(s): Ensure to update temperature logs daily. Operator updated temperature log at the time of inspection. Violation Score: 3

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

Comments

- Hand washing station stocked with hot/cold running water, single use paper towels, and liquid hand soap. - Kitchen prep cooler 3C - Chest freezer -18C - 2 door cooler 3C - 2 door cold fusion cooler 3C - Freezer #1 -18C - Freezer #2 -19C - Freezer #3 -18C - Front freezer -18C - No hot holding at the time of inspection - High temperature dishwasher had a final rinse of 71.2C on dish surface - Sanitizer spray bottle labeled and stocked with 100 ppm chlorine - Food kept at least 6 inches from floor level in pest proof containers - Staff onsite FoodSafe level 1 certified - Health permit posted NOTE: 2 door glass cooler closest to the kitchen entrance out of service at the time of inspection. All temperature sensitive food has been removed and technician has been scheduled to service the cooler