INSPECTION REPORT Health Protection KLAI-CD7NU8

PREMISES NAME 5 Star Catering		Tel: (604) 574-0411 Fax: (604) 574-3557
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE April 5, 2022	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Baljit Ahluwalia		NEXT INSPECTION DATE 2 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 = 25

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): 1. No chlorine was detected in the low temperature dish machine at the plate level. **Issue was corrected at the time of inspection** 50 PPM chlorine residual was detected at the low temperature dish machine at the plate level during the rinse cycle. 2. Dark debris and food soil noted on the blade and handle of the meat slicer. As per the operator, the meat slicer was used last week. **Issue was corrected at the time of inspection** The meat slicer was disassemble for cleaning and sanitation during the inspection. 3. QUAT sanitizer was noted at > 500 PPM in the sanitizer container set-up by the Chef. **Issue was corrected at the time of inspection** Chef diluted the sanitizer. 400 PPM QUAT was detected after the sanitizer container was diluted. Corrective Action(s): 1. Do not use the dish machine until it has been serviced and at least 50 PPM chlorine residual detected at the plate level after the rinse cycle. As per Chef, the last time the kitchen was in used the dishmachine was working find. Verification was done with the chlorine test strips that were available on-site. Note: The kitchen is not in operation today as they did not receive any order for today. 2. Ensure to always disassemble the meat slicer after every use or every 4 hours if used continuously. Wash, rinse and sanitize all parts prior to putting away. There has been known Listeria monocytogenes outbreak associated with an unclean meat slicer and therefore operator must take note to keep this equipment in a sanitary condition to avoid causing patrons to get sick due to an unclean meat slicer. 3. Ensure to dilute the QUAT sanitizer as per the manufacturer's instruction to obtain 200 - 400 PPM QUAT before using. When the QUAT concentration is too high, it may become a chemical hazard to food when used on food contact surfaces. Obtain QUAT test strips to verify the concentration before use. Violation Score: 15

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: Reusable towel noted used to cover food found in the walk-in cooler. Note: This is a repeat violation. Date to be corrected by: Today Corrective Action(s): Do not use reusable towels to cover food. Food must be covered with non-porous, smooth, food grade material. Violation Score: 3 211 - Frozen potentially hazardous food stored/displayed above -18 °C. [s. 14(3)] Observation: Walk-in freezer was noted at 2C during the inspection. Food (bread and pasta) were noted soft to the touch and were not frozen. Operator was unsure why the temperature was elevated, believes it may be due to the delivery personnel leaving the door open for too long. Operator called in maintenance for the walk-in-freezer at the time of inspection. Date to be corrected by: End of today Corrective Action(s): Fix the walk-in freezer so that it hold frozen food at ≤ -18C. Any potentially hazardous food that has been in the freezer for an extended time period should be moved to a functioning cooler and use first as it is uncertain how long the food has been thawing in the freezer unit. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Black organic buildup noted on the wall in the beverage walk-in cooler. Date to be corrected by: April 19, 2022 2. Carbon buildup noted on the stove and grill top. As per operator, they have not been using the current equipment on-site since the January 2022. They have contracted a company to come in to clean all equipment before they commence operation that requires the use of these equipment Date to be corrected by: May 5, 2022. Corrective Action(s): 1. Wash, rinse and sanitize the wall in the walk-in cooler. 2. Maintain the cleanliness of all equipment and food contact surfaces after they have been professionally cleaned by the contractor company. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Rust and peeling vinyl noted on the shelving unit underneath a prep station. Operator has bought shelf liner to fix the shelving unit. Date to be corrected by: May 5, 2022 Corrective Action(s): Ensure all surfaces in the kitchen preparation and storage areas are non-porous, smooth and easily cleanable. Violation Score: 3

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

Comments

Routine inspection conducted today: Flood occurred at the facility in January 2022 (behind the food preparation area, nearby the staff washrooms), facility has not been operating until recently due to flood and COVID-19. Only been serving cold sandwiches, pastries and fruits. Handwash sink was available, equipped with hot and cold running water, liquid soap and paper towel. Walk-in cooler was noted ≤ 4C. Hierarchy in the walk-in cooler was satisfactory. Utensils were noted in good conditions and maintain in a sanitary condition. No signs of pests at the time of inspection. Chef's FOODSAFE level 1 verified - valid until March 9, 2023.