INSPECTION REPORT Health Protection LKIM-D4TRJC

PREMISES NAME BCIT Chartwell's Classic Catering #67433		Tel: (604) 432-8642 Fax:
PREMISES ADDRESS 3700 Willingdon Ave Burnaby, BC V5G 3H2		INSPECTION DATE April 30, 2024	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Mebs Lalani		NEXT INSPECTION DATE May 01, 2024
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 No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 33

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Upon arrival of EHO main dishwasher malfunctioning and not achieving minimal rinse temperature of 71 degrees Celsius at the dish. Dishwasher was run multiple times and highest temperature recorded on three thermometers after excessive runs was 70 degrees Celsius. Alternative dishwasher was set up at time of inspection. Alternative dishwasher achieving final sanitizing rinse of 61 degrees Celsius after multiple runs Dishwasher technician called at time of inspection to service dishwasher . Corrective Action(s): Dishwasher final rinse temperature is to be checked daily as part of routine operation. No dishwashing until such time as dishwasher (one or preferably both) achieve a final sanitizing rinse of 71 degrees Celsius at the dish. Ensure minimum rinse temperature of 71 degrees Celsius is obtained prior to use. Dishwasher is not to be used until repaired. . Violation Score: 15

Non-Critical Hazards: Total Number: 2

306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Rodent droppings observed in kitchen area on bottom shelf of storage unit. Containers storing utensils have bits of debris inside . Corrective Action(s): Clean and sanitize areas affected by rodent droppings. Use 200ppm Chlorine or equivalent. Ensure area is soaked with sanitizer solution. Clean insides of storage containers. . Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Main dishwashing unit not achieving final sanitizing rinse temperature of 71 degrees Celsius at the plate. Unit took considerable length of time to warm up to 70 degrees Celsius. Staff will not reasonably take this amount of time to run dishwasher empty prior to use for dishwashing. Secondary dishwashing unit not achieving final sanitizing rinse temperature of 71 degrees Celsius at the plate. Secondary dishwasher was run repeatedly as well . Corrective Action(s): Have BOTH units serviced so that: 1) Such a long warm up period is not required 2) Unit reaches final rinse temperature of 71 degrees Celsius. There is no point in having a back up dishwasher that does not work. Dishwasher must be repaired so that dishes can be washed. Manual sanitizing at facility is not ideal due to amount of dishes. Currently facility is to have dishwasher repaired prior to use. . Violation Score: 15

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

Comments

COMMENTS - Facility in GOOD sanitary condition - Pest control program in place - Handsinks adequately supplied - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm QUAT - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Test strips available for use - Multiple 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 - Proper thawing techniques observed - First In First out and date stamping methods observed in use - All food items covered in cooler and freezer units - Hair restraints in use - Back door closed during inspection and tight fitting - Pest proof containers for all dry storage items - Scoops placed external to dry storage bins - Light covers in place - Cooler handles and seals in good sanitary condition - Vegetable choppers in good sanitary condition - Meat slicer in good sanitary condition *** Excellent! - Staff Personal items kept separate from kitchen equipment - FOODSAFE level on or equivalent Certified staff present during inspection