INSPECTION REPORT Health Protection JELR-AZNSEN

PREMISES NAME Candlelight Cuisine Catering		Tel: (604) 538-2662 Fax:
PREMISES ADDRESS 1475 Anderson St White Rock, BC V4B 0A8		INSPECTION DATE June 12, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Patricia Halferd		NEXT INSPECTION DATE 4 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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Large volume of soup in pot in cooler was cooked this morning (about 2 hours ago). Food temperature is at 39C and is not being cooled quickly. Corrective Action(s): Hot foods are to be cooled rapidly from 60 - 20 C in 2 hours or less and from 20 - 4 C in 4 hours or less. Actively cool soup using an ice water bath, ice wand, or divide into smaller portions by transferring to shallow containers in order to meet this critical limit. Soup was divided into smaller portions during inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: High temperature dishwasher gauge is not accurate (does not show 82C on the gauge for final rinse as required on the label). After 5 runs, 71 C measured inside of the machine. Corrective Action(s): Provide an accurate, waterproof thermometer that will measure the final rinse temperature inside of the dishwasher. The temperature must be 71 C/ 160 F. Temperature stickers provided during inspection to use until you have a thermometer. Violation Score: 3

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

Comments

Routine check: Coolers are at 4 C or colder in main kitchen. Back food storage kitchen 2 door cooler is below 4 C and 4 door cooler food temperature is below 4 C. Fridge temperature records are being kept. No hot holding during inspection. Cooling of hot foods - see above. Caesar salad dressing made from scratch - liquid pasteurized eggs are used- good. Produce: strawberries, lettuce etc. are washed on-site unless labelled as washed and ready-to-use. Keep food temperature and time records, including for catering events. Food made on site to take home - only for sale from Candlelight. Ingredient information to be available to customers. Only cooked ingredients in these items to be reheated at home (eg no raw chicken or hamburger in these foods). Keep batch records. Wiping cloths are being stored in a chlorine sanitizing solution. Dishwasher sanitizing rinse - water temperature after 5 runs was measured to be 71 C inside of the machine. Check the dishwasher water temperature daily with your max memory waterproof thermometer to verify that the dishwasher sanitizing rinse is at 71 C / 160 F inside of the machine. Keep daily records for this. Each run must reach this temperature. Keep records available for review. ** Add to your written cleaning schedule to clean the ceiling tiles in dishwashing area.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-AZNSEN
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Partial 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments: Apple Valley pie shells containing vegetable shortening - provide the transfat information (grams of transfat and grams of total fat). This should be available from your supplier. Hard margarine - in compliance
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment