INSPECTION REPORT Health Protection ANAN-BGJU2Q

PREMISES NAME Emerald Culinary Club		Tel: (604) 540-4015 Fax:
PREMISES ADDRESS B - 420 Columbia St E New Westminster, BC V3L 3W9		INSPECTION DATE October 1, 2019	TIME SPENT 2 hours
OPERATOR (Person in Charge) Chris de Vaz		NEXT INSPECTION DATE 5 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

212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: Cooler temperatures are NOT being recorded. Corrective Action(s): Record cooler/hotholding temperatures DAILY. Violation Score: 1 304 - Premises not free of pests [s. 26(a)] Observation: Fruit flies noted inside the pantry and a few outside in the hallway. Corrective Action(s): Cover all foods, and continue with pest control services. Violation Score: 3

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

Comments

-Handsink and washroom sinks are fully equipped. -200ppm Quats is on-site. -Coolers are below 4 degC; Freezers are below -18 degC -Dishwasher has a rinse temperature of 73 degC. -Clean Start pest control company is on contract -Operator has once again expanded his menu without approval. As discussed on several occasions, you are not permitted to add menu items without first obtaining approval from Fraser Health. **PROVIDE ME A MENU THAT HAS A COMPLETE LIST OF FOODS YOU ARE MAKING AND SELLING, INCLUDING THE ITEMS THAT WILL BE ON THE LUNCH MENU ONCE YOU OPEN FOR LUNCH. I'LL REVIEW IT AND LET YOU KNOW WHICH ITEMS YOU CAN MAKE OUT OF THIS KITCHEN AND WHICH ONES YOU CAN'T. GET THIS LIST TO ME BY OCTOBER 8TH. ** **THE WET GRINDER THAT'S BEING USED FOR CHUTNEYS HAS STONES WITH ROUGH EDGES FOR GRINDING. THIS DOES NOT SEEM APPROPRIATE FOR FOOD CONTACT DUE TO SAFETY AND SANITATION ISSUES. TO BE LOOKED INTO FURTHER.**