INSPECTION REPORT Health Protection LKIM-CYQSB3

PREMISES NAME Carlton Garden Kitchen		Tel: (604) 897-6979 Fax:
PREMISES ADDRESS 4108 Norfolk St Burnaby, BC V5G 0B4		INSPECTION DATE December 21, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Chris Holt		NEXT INSPECTION DATE 6 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Personal items stored in food preparation area: - 2 jackets found on lower shelves - Lunch bag found on upper shelf of food preparation area - Lunch bag found on top of ice machine of food preparation area . Corrective Action(s): Ensure personal items are stored in staff designated areas. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Floors of servery for two floors has food debris and requires cleaning. . Corrective Action(s): Discuss with janitorial staff to clean these areas. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: One hand sink hot water is not functional. Only cold water observed at both hot and cold taps. Light cover missing from one light. . Corrective Action(s): Use alternative three other hand sinks in food preparation area until such time as sink has been repaired by Maintenance staff. Three other hand sinks exists in kitchen area and one adjacent to this food preparation area in very close proximity. Replace light cover in food preparation area. . Violation Score: 9

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

Comments

COMMENTS - Facility in EXCELLENT sanitary condition - No evidence of pests - Pest control program in place - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 71 (73.9) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid - Test strips available for use - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Hair nets - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Cooler handles and seals in good sanitary condition - Good hand washing practices observed - Vegetable choppers in good sanitary condition - All containers used to store lids/utensils/etc. in good sanitary condition - FOODSAFE level on or equivalent Certified staff present during inspection NOTE: discussion with Manager and leftover food items. Minimum leftovers occur. Items can not be served as second leftovers. Cooked Food Items are dispensed within one hour and are taken back to kitchen for cooling and repurposing. Procedure reviewed by FHA.