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BCIT Chartwell's Classic Catering #67433

3700 Willingdon Ave, Burnaby · Restaurant

20 inspections

  1. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Vegetable slicer placed away as clean however food debris found inside.
      • Drawer requires cleaning.
      • .
      • Corrective Action(s): Ensure vegetable slicers are examined after cleaning to ensure proper cleaning has occurred. Review with staff.
      • .
      • Violation Score: 3
  2. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning needed in the following areas:
      • - Food debris observed in drawers of food preparation area
      • - Food debris observed on wheeled carts
      • - Food debris observed in two stand up cooler units of catering area (white three door stand up cooler and two door stand up cooler next to it)
      • .
      • Corrective Action(s): Ensure cleaning of these areas.
      • .
      • Violation Score: 3
  3. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Upon arrival in food preparation area sanitizer solution measured to be at 0ppm QUAT. Only one container of sanitizer solution observed in use and found to be at 0ppm.
      • CORRECTED DURING INSPECTION - Sanitizer solution changed. New sanitizer solution added to food preparation area.
      • .
      • Corrective Action(s): Unit should ensure every area that has food production has sanitizer solution for use throughout the day. Sanitizer solution is to be changed as often as necessary to ensure 200ppm QUAT is maintained.
      • .
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Cleaning required.
      • Floors need cleaning throughout.
      • - EHO observed Rodent droppings in dishwashing room under metal cabinet where cleaning supplies are located. Large quantity of rodent droppings observed in this area
      • - EHO observed grease and food debris under cook line in catering area
      • - Debris observed under dishwasher
      • .
      • Corrective Action(s): Cleaning needs to improve on floors. Cleaning floors includes areas under equipment as this will contribute to any pest infestations.
      • Discuss with Janitorial/Cleaning staff - cleaning of floors is to include all areas of floors including under equipment and in hard to access areas where food/grease can accumulate and become source of food for pests.
      • .
      • Violation Score: 3
  4. Routine Inspection

    2 infractions

    • 201 - Food contaminated or unfit for human consumption [s. 13]
      • Observation (CORRECTED DURING INSPECTION): Bag of flour had chew marks on item and flour leaking out as a result of chewed hole. Rodent droppings surrounding item.
      • CORRECTED DURING INSPECTION - Item discarded
      • .
      • Corrective Action(s): Food items should be stored in pest proof containers to prevent against contamination
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Bag of flour stored on rolling dolly.
      • Bags of cake flour stored in paper bag on lower shelf of rolling rack
      • .
      • Corrective Action(s): Ensure all dry goods are stored in pest proof containers
      • .
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed on floors and lower shelves.
      • .
      • Corrective Action(s): Discuss with Pest Control Management team. Facility appears to have sealed all doors leading to kitchen with the exception of large opening. Discuss measures to assist in controlling entry at this area.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings observed on floors and lower shelves.
      • Specific areas include:
      • - Cold processing area in floor corners
      • - Dishwashing area - floors and lower shelves by door leading to delivery area and under secondary dishwasher unit
      • .
      • Corrective Action(s): Discuss with janitorial staff. All areas of floors are to be routinely cleaned. This includes under equipment and in corners.
      • Floors need to be cleaned and sanitized in hard to reach areas. Use 200ppm Chlorine or equivalent.
      • .
      • Violation Score: 3
  5. Follow-Up Inspection

    0 infractions

  6. Routine Inspection

    2 infractions

    • 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
    • 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
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Raw chicken found to be at internal temperatures of 17 degrees Celsius due to improper thawing.
      • CORRECTED DURING INSPECTION - item discarded.
      • .
      • Corrective Action(s): Do not temperature abuse raw chicken.
      • Unacceptable practice.
      • .
      • Violation Score: 5
    • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Raw chicken found to be thawing in water at temperatures of 31 degrees Celsius.
      • CORRECTED DURING INSPECTION - items discarded.
      • .
      • Corrective Action(s): Review proper thawing techniques with all staff
      • - in microwave
      • - in COLD water bath with water frequently changed - temperatures less than or equal to 4 degrees Celsius
      • - in cooler at temperatures less than or equal to 4 degrees Celsius.
      • .
      • Violation Score: 5
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Ongoing rodent infestation at facility.
      • .
      • Corrective Action(s): Follow recommendations of pest control company.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Doors are not all tight fitting.
      • This includes:
      • - Doors into cold prep area
      • - Doors into main kitchen area
      • - Exterior doors to cafeteria
      • .
      • Corrective Action(s): Have Pest control services or maintenance team inspect all doors for gaps and seal. Until such time as exterior and interior door gaps are sealed pest entry into food production areas will continue. As the bait used for rodents is no longer as effective the upcoming cold season will prove to be extremely challenging for rodent control. It can not be stressed enough that now is the time to assess all exterior doors and ensure they are tight fitting prior to weather changes that initiate rodent entry into buildings.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Rodent droppings found on lower shelf in bakery area
      • - on top of parchment paper box on lower shelf
      • - on lower shelf and inside containers storing "robo coupe".
      • .
      • Corrective Action(s): Have lower shelves cleaned and sanitized.
      • Entire back area requires cleaning. Food debris has accumulated.
      • Use 200ppm chlorine or QUAT based sanitizer and thoroughly clean production facility. It is requiring a thorough clean.
      • .
      • Violation Score: 3
  9. Routine Inspection

    1 infraction

    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droppings observed in dishpit area (floor corner)
      • .
      • Corrective Action(s): Spray rodent droppings with 200ppm chlorine solution or equivalent. Remove droppings from area. Wet affected area with 200ppm chlorine or equivalent and soak area.
      • Inspect facility for points of entry for pests. Seal any holes.
      • Follow recommendations advised by Pest Control Company Technician.
      • .
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Small gap found on door sweep of door leading to dish washing area and back kitchen area.
      • .
      • Corrective Action(s): Inspect all doors and ensure tight fitting.
      • Keep doors closed at night.
      • Inspect facility for points of entry for pests. Seal any holes. Repair/replace any door sweeps that are not tight fitting.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Floors in hard to reach areas such as under equipment and in corners
      • - Dishwashing area has rodent droppings on floor in corner by trap
      • - Cupboards and lower shelves in cold prep area
      • - Container storage fronts in bakery area
      • - Remove jackets from storage shelf in bakery area. Ensure staff personal effects are stored outside of food preparation areas.
      • .
      • Corrective Action(s):
      • Violation Score: 3
  10. Routine Inspection

    0 infractions

  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: There are two handsinks in cold room. One handsoap dispenser came off and was placed on the counter, and the other handsoap dispenser is wrapped with strings on a shleving rack, making it impossible to wash hands properly.
      • Corrective Action(s): Attach dispenser on wall so that it is easy to take handsoap out of dispenser for proper handwashing to occur.
      • Violation Score: 5
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Boxes of food products were observed stored directly on the ground in walk in freezer.
      • Corrective Action(s): Do not store food products directly on the floor. Store on shelving or at least 15 cm above the ground. Correction required in two days.
      • Violation Score: 9
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Build up of ice was observed along the top shelves, walls and the floor of walk in freezer.
      • 2. In the food prep room between the walk in cooler and walk in freezer, there are two ceiling tiles which are damaged and falling apart.
      • 3. Wooden spice rack is in door condition and is falling apart. It is currently held together with tape and saran wrap.
      • Corrective Action(s): 1. Repair, clean and ensure the freezer unit is working properly and remove the build up of ice. Correction required in 1 week.
      • 2. Repair/replace broken ceiling tile with licensed technician. Correction required in 2 weeks.
      • 3. Repair/replace broken shelving with shelving constructed of food grade material. Correction required in 1 week.
      • Violation Score: 3
  16. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Debris noted on floor under all shelving racks and prep tables in cold room. BCIT janitorial staff clean floor for operator.
      • Corrective Action(s): Ensure janitorial staff clean areas of concern.
      • Violation Score: 3
  17. Routine Inspection

    1 infraction

    • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Baseboard missing by shelving rack where on-the-go stickers are located
      • Corrective Action(s): Replace missing baseboard.
      • Violation Score: 3
  18. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Lone handwashing sink in col preparation room is not working. No other handwashing station in area.
      • Corrective Action(s): Operator has been using 2-compartment sink as handwashing sink also. Staff indicated this has been ongoing for a week. Fix handsink by Sunday. Otherwise a correction order will be issued.
      • Violation Score: 15
  19. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer in buckets (2 in cold preparation room and 1 in hot kitchen area) noted 0ppm Quats. Quats bottle at the dispensing system was empty.
      • Corrective Action(s): Staff changed to new bottle at dispensing system and now sanitizer noted at 200ppm. Staff changed all sanitizer buckets. Ensure staff checks sanitizer amount before filling buckets.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris noted under shelving in freezer #10 in cold preparation room
      • Corrective Action(s): Clean floor under shelving rack
      • Violation Score: 3
  20. Routine Inspection

    0 infractions