INSPECTION REPORT Health Protection SSZO-CTVTLG

PREMISES NAME Casalinga Food Services		Tel: (604) 435-1994 Fax: (604) 430-1069
PREMISES ADDRESS 7624 Winston St Burnaby, BC V5A 2H4		INSPECTION DATE July 19, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Corinne Nolan		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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Sandwich prep area: This area is only for assembly of sandwiches, no cooking of food occurred here 2-door sliding cooler: 3.8oC Domestic stand up freezer: -18.4oC 2-door stand up freezer: -12.4oC Single door stand up freezer: -10.4oC Single door cooler: 3.6oC, not in use 2-door stand up freezer: -18.8oC Main kitchen area: 2-door sliding cooler (#1): 4.0oC 3-door stand up cooler (#2): 1.3oC 2-door stand up cooler (#3): 3.6oC Walk-in cooler: 2.8oC Walk-in freezer: -11oC 2-door stand up freezer: -16.4oC Back/loading bay area: 2-door stand up freezer: -12.8oC Chest freezer #1: -20.4oC Chest freezer #2: -21.4oC Chest freezer #3: -18.2oC Chest freezer #4: -12.4oC Chest freezer #5: -17oC Chest freezer #6: -14.8oC Chest freezer #7: -17.8oC Retail: Beverage cooler: 3.9oC Single door freezer: -17.8oC Temperature log is maintained Hot and cold running water are available Liquid handsoap and paper towel are present at handwashing stations General sanitation is satisfactory Slicer appears in sanitary condition No signs of pests at time of visit Pest control company comes bi-weekly Dishwasher final rinse reaches at least 50ppm chlorine on plate Bleach sanitizer in spray bottles observed throughout facility and at least 100ppm chlorine is detected Foods are stored in an organized manner Proper cooling practices are observed Note: Ensure all light covers are in place, especially in food preparation areas.