Fraser Health Authority



INSPECTION REPORT
Health Protection
JELR-BJ6QSD
PREMISES NAME
Candlelight Cuisine Catering		Tel: (604) 538-2662
Fax:
PREMISES ADDRESS
1475 Anderson St
White Rock, BC V4B 0A8		INSPECTION DATE
November 22, 2019		TIME SPENT
0.5 hours
OPERATOR (Person in Charge)
Patricia Halford		NEXT INSPECTION DATE
November 29, 2019
INSPECTION TYPE
Follow-Up
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
No
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14
Critical Hazards: Total Number: 1
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Small prep cooler (across from cooking equipment and near microwave) air temperature is 7.5 C and food temperature of sandwiches made yesterday and in this cooler for 1 hour (as per staff) is at 6.4C. There is still a large build up of ice at the back of this cooler. Temperature of pickles (stored in this cooler since yesterday) is at 6.9C.
Corrective Action(s): Do not store any potentially hazardous foods in this cooler until it has be monitored and found to be keeping food at 4 C/ 40 F or colder. Provide an additional accurate indicating thermometer in the main compartment of this cooler. Sandwiches were moved to an alternate cooler. This is a repeat violation.
Violation Score: 5

Non-Critical Hazards: Total Number: 1
308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: See above regarding the small prep cooler.
The dishwasher is being used only to wash and rinse dishes and utensils. Final rinse sanitizing using 100ppm chlorine is being done manually.
Corrective Action(s): Do not use the small prep cooler to store potentially hazardous foods unless it can keep them at 4 C or colder.
The dishwasher must be able to sanitize dishes and utensils. Continue to sanitize manually until the dishwasher can provide a final sanitizing rinse of 71 C / 160 F measured inside of the machine. Correct as soon as possible and contact Health Officer when corrected. Use disposable utensils if that will help to reduce volume of dishes.
Violation Score: 9

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