INSPECTION REPORT Health Protection KLAI-CLMSLN

PREMISES NAME 5 Star Catering		Tel: (604) 574-0411 Fax: (604) 574-3557
PREMISES ADDRESS 5640 188th St Surrey, BC V3S 4N5		INSPECTION DATE November 29, 2022	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Baljit Ahluwalia		NEXT INSPECTION DATE 6 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: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Missing paper towel in the handwash station by the walk-in cooler. Corrective Action(s): **Issue corrected during the inspection** Paper towel installed into the paper towel dispenser. Please ensure that all handwash stations must always be accessible and stocked with paper towel and liquid soap. Violation Score: 5

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Frozen food observed sitting at room temperature during the inspection. Corrective Action(s): **Issue corrected at the time of inspection** Frozen food was placed back into the walk-in cooler. Do not thaw food at room temperature. When food is left out at room temperature for an extended time period compounded with the time it takes to process food over 4C, bacteria will proliferate and may produce toxins that cannot be destroyed by heating or further processing alone. Date to be corrected by: Immediately Violation Score: 1

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

Comments

Routine inspection conducted today: Handwash stations (except for the unit noted in violation 401), including staff washrooms, were accessible, equipped with hot and cold running water, liquid soap and paper towel. All refrigeration units were at 4C or below. All freezer units were at -18C or below. General storage hierarchy and organization satisfactory. 200 ppm QUAT detected in the sanitizer spray bottle. 50 ppm chlorine residual detected in the low temperature dish machine. 12.5 ppm iodine residual detected in the bar dish machine. No signs of pest activities noted during the inspection. Chef onsite has valid FoodSafe level 1.