INSPECTION REPORT Health Protection LKIM-CR4RVN

PREMISES NAME The Beet Catering Co		Tel: (604) 291-2750 Fax: (604) 291-2750
PREMISES ADDRESS 116 - 3993 Henning Dr Burnaby, BC V5C 6P7		INSPECTION DATE April 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Injaz Park		NEXT INSPECTION DATE April 28, 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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 26

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Meat slicer has rodent droppings on surfaces. Rodent droppings observed on counter housing meat slicer. Utensil tray stored on top of grease trap. Grease trap covered in rodent droppings. QUAT sanitizer solution has been dispensed at concentrations too high - discussed with staff. . Corrective Action(s): Clean and sanitize any food contact surface contaminated by rodent droppings Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Ensure staff are dispensing sanitizer solution at 200ppm - obtain test strips. . Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: Severe ongoing rodent infestation. Facility has Pest Control servicing facility twice monthly. . Corrective Action(s): Inspect facility for points of entry for pests. Seal any holes. Follow recommendations advised by Pest Control Company Technician. Ensure Pest Technician has inspected all doors for entry points. . Violation Score: 15 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed throughout: - Side hall - Floors - Some lower shelves . Corrective Action(s): Remove all dishes and equipment from lower shelves until rodent infestation is eliminated. Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area. Follow recommendations advised by Pest Control Company Technician. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Dishwasher is broken. Facility currently washing dishes manually - three compartment sink method observed at time of inspection. . Spray faucet is leaking and currently wrapped with cloth.. . Corrective Action(s): Repair dishwasher Repair spray faucet such that it does not continue to leak or break further. . Violation Score: 3

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

Comments

COMMENTS - Pest control program in place - twice per month - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 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 - excellent - Two functional sink plugs available for use observed - Proper re-heating methods observed for previously cooked food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - 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