INSPECTION REPORT Health Protection DNGG-BKWVUB

PREMISES NAME Casalinga Food Services		Tel: (604) 433-4051 Fax: (604) 430-1069
PREMISES ADDRESS 7624 Winston St Burnaby, BC V5A 2H4		INSPECTION DATE January 17, 2020	TIME SPENT 0.58 hours
OPERATOR (Person in Charge) Patricia Bell		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: - Tape used to cover crack on ice wand handle. Corrective Action(s): - Obtain a new ice wand and discard cracked ice wand. [Correction Date: January 18, 2020] *Food equipment must be in good working condition. *Food equipment must be smooth, non absorbent, and easily cleanable. *Food equipment must be constructed of food grade materials. Violation Score: 3

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

Comments

- Handwash stations provided with liquid soap, papertowels, hot and cold water. - Proper handwashing practices and glove use practices reviewed with operator. - Review handwashing practices and glove use practices with all food handlers. - Proper cooling procedures reviewed with operator: - HOT >60C to 20C WITHIN 2 HOURS - 20C to ≤4C WITHIN 4 HOURS - Use an ice bath and ice wand to help larger portions cool quickly. - Stir cooling food frequently to allow steam to escape. - Store cooling food in shallow metal pans before putting inside a cooler. - Ice wand in use at time of inspection to cool large bucket of food. - 200ppm chlorine bleach solution available for sanitizing food contact surfaces. - Dishwasher: 50 ppm chlorine residual