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Chartwell Carlton Retirement Residence - Food Service

4110 Norfolk St, Burnaby · Institutional Kitchen

16 inspections

  1. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cold potentially hazardous food (egg salad and cabbage salad) held at temperatures greater than 4 degrees Celsius. Temperatures of 12-13 degrees Celsius measured for all food items.
      • Facility does not have enough cold inserts and facility is using hot water hot holding unit filled with ice for cold storage.
      • Ice had melted at time of inspection .
      • CORRECTED DURING INSPECTION
      • Ice added to food items.
      • .
      • Corrective Action(s): Potentially hazardous food items are not to be stored at temperatures greater than 4 degrees Celsius for the lunch rush. Facility is to ensure proper cold storage and ensure enough equipment to keep these food items cold.
      • Ensure any food items remaining at end of lunch are discarded. Food is not to be left out for longer than 2 hours. Plan accordingly. Obtain proper coolers for cold storage.
      • This is a vulnerable population and food handling must be practiced safely.
      • ..
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Lack of paper towels at back hand sink unit.
      • Front server station hand sink blocked by use of hand sink as dipper well. Scoops had been placed under running water inside hand sink therefore rendering hand sink unusable.
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied and not blocked.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Ice cream scoops being stored in hand sink under running water.
      • Piping bag stored at hand sink area. Potential for hand wash water to splash onto this clean item
      • Personal Cell phone stored on counter top in baking area
      • Hair clip and lotion on counter top in server station
      • Personal beverage stored inside insert well at food preparation area. Beverage was open disposable cup. Very easy to spill this item.
      • Rice stored on floor. Flour stored on floor. Open bags on floor of dry storage area
      • .
      • Corrective Action(s): Although running water is preferred to keep scoops clean a designated dipper well is preferred method. Staff could potentially use hand sink over top of scoops.
      • Staff items are to be stored on their person or in staff designated areas only
      • Personal beverages should be stored in designated areas that are low and away from food preparation areas.
      • No bags of dry goods are to be stored on floor. All bags of food items should be stored in pest proof containers. No open bags should be in food storage areas.
      • .
      • The above items need to be discussed with staff. Many incidents of food production areas or food production items in direct potential for contamination.
      • .
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Meat slicer not cleaned after use.
      • Upper portion of insert cooler requires cleaning.
      • .
      • Corrective Action(s): Ensure meat slicer is thoroughly cleaned after each use. Food debris observed today. Discuss with staff.
      • .
      • Violation Score: 3
  2. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): One sanitizer solution container at less than Sanitizer solution in use throughout food preparation areas and at concentrations within range of 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
      • Ice cream scoops are found to be stored in dirty water between uses. Handles of scoops are partially submerged in water.
      • .
      • Corrective Action(s): Ensure sanitizer solution is at levels of range 272-700ppm DDBSA and 704-1875ppm Lactic Acid. Ensure staff are changing out sanitizer solution frequently.
      • Ice cream scoops are to be washed and sanitize after each use. As facility lacks dipper well facility must ensure scoops are washed and sanitized between uses or install dipper well. There are "plug in" dipper well models that can also be used.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Cooked macaroni draining in two compartment sink that is pot washing sink.
      • Scoops stored in dry storage bins
      • Dry goods are not stored in pest proof containers in dry goods storage area
      • Knives stored down crack between equipment between uses in unsanitary condition.
      • .
      • Corrective Action(s): Cooked macaroni should not be draining in bottom of two compartment sink as there is potential for spray from cleaning debris to contaminate macaroni.
      • Scoops are to be removed from dry goods bins after each use and cleaned and sanitized.
      • Dry goods are to be stored in pest proof containers to prevent pest contamination
      • Knives in use are not to be stored between equipment as this area is not frequently cleaned and sanitized between uses. Find suitable alternative to storing knives between equipment.
      • .
      • Violation Score: 9
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation: Frozen salmon pieces thawing on top of oven.
      • .
      • Corrective Action(s): Not acceptable method for thawing. Thawing should occur in cooler unit or under cold running water (4 degrees Celsius or less)
      • .
      • Violation Score: 1
  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 of EHO facility lacked sanitizer solution. Staff was observed to fill Sanitizer solution upon arrival of EHO.
      • .
      • Corrective Action(s): Ensure sanitizer solution is made prior to food preparation each day.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Hand sink blocked at time of inspection. Container of bread stored inside hand sink.
      • Back hand sink soap dispensing unit not operational.
      • Paper towel dispensing unit batteries are not powering unit.
      • .
      • Corrective Action(s): Ensure hand sinks remain free from obstructions and adequately supplied at all times.
      • ..
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Upon arrival of EHO knife was stored in crack between equipment.
      • Pest proof containers lacking for some dry goods in dry goods storage room.
      • Lids missing from pest proof containers. Scoops found left stored in dry goods bags.
      • .
      • Corrective Action(s): Ensure knives and other utensils are not stored in-between equipment. A knife storage rack is recommended for facility.
      • Pest proof containers should be available for dry goods storage. Open bags of dry goods are not recommended as these do not prevent pest entry into dry goods. Scoops should not be placed in open bags..
      • .
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Conveyor High temperature Dishwasher not achieving final sanitizing rinse of greater than or equal to 71 degrees Celsius at the plate. Staff observed to utilize dishwasher during lunch
      • Staff informed EHO that one week ago dishwasher was observed to dispense plates far more "wet" than usual. This could have been an indication of dishwasher operating with lower temperature than what is normal for machine.
      • Sanitizer solution not observed to be in food preparation area by grill. Sanitizer solution (one container) observed to be in back bakery area found to be at less than 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
      • Sanitizer solution found in spray bottles throughout facility and not measuring at concentrations of greater than or equal to 272-700ppm DDBSA and 704-1875ppm Lactic Acid.
      • Staff observed to wipe knife and cutting board with water and not sanitizer solution.
      • .
      • Corrective Action(s): Dishwasher technician contacted and en route. Discuss with technician why dishwasher failed when technician was servicing facility two weeks ago.
      • Ensure that staff are contacting Managers irregularities of dishwasher operation is observed.
      • Discuss with staff the need for sanitizer solution throughout food preparation areas and the need to use it.
      • Discuss with staff how sanitizer solution is being dispensed and ensure those sanitizer bottles are tested daily as sanitizer solution does not last indefinitely in spray bottles.
      • Discuss with staff proper SOPs. Ensure sanitizer solution is utilized to wipe down food preparation surfaces and not water.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Back hand sink lacking liquid soap in dispensing unit. .
      • .
      • Corrective Action(s): Ensure all hand sinks are adequately supplied.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: The dry storage scoops were placed directly inside the dry goods.
      • .
      • Corrective Action(s): Ensure dry storage scoops are stored in holsters or exterior to dry goods.
      • .
      • Violation Score: 3
  6. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Large pot of soup found in walk in cooler found to be at temperatures of 13 degrees Celsius internal. The soup was made the previous day.
      • CORRECTED DURING INSPECTION - Item discarded
      • .
      • Corrective Action(s): Obtain ice wands for proper cold storage.
      • Use ice baths
      • Dispensing into smaller containers is possible however size of cooler and number of staff may make this procedure difficult.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Back hand sink soap dispensing unit does not function properly
      • Front hand sink paper towel dispensing unit appears jammed.
      • .
      • Corrective Action(s): Ensure all hand sinks are able to be used. Check all sinks for batteries and ensure all properly function.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: In the Bistro staff are dispensing Cereal into large bowls and storing these bowls of Cereal in cupboards not in pest proof containers but directly in open bowls. The bowls are stacked on top of each other. The bottom of the bowl in contact with the food item.
      • .
      • Dry storage bins require lids to protect from contamination
      • Dry bulk food items are to be dispensed into dry storage containers with lids.
      • Ensure scoops are removed from dry storage bins after each use.
      • .
      • Corrective Action(s): Ensure Cereal is stored in containers and no bottoms of containers are not directly stacked on top of food item. These food items are considered ready to eat.
      • Find lids for dry storage
      • Use dry bulk food storage bins for dry goods
      • Remove scoops from bulk dry storage bins after each use. Do not continue to store scoops inside dry storage containers.
      • .
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Floors are not being cleaned thoroughly. Food debris found under food equipment in hard to reach areas.
      • This food is a pest attractant.
      • .
      • Corrective Action(s): Ensure proper cleaning under equipment and in hard to reach areas.
      • .
      • Violation Score: 3
  7. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Cell phone and ear bud found resting on cutting board.
      • CORRECTED DURING INSPECTION. Cutting board sanitized during inspection.
      • .
      • Corrective Action(s): Ensure personal effects are not placed upon food contact surfaces.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some cleaning required:
      • - Floors are not being cleaned adequately under equipment and in hard to reach areas
      • - Some containers storing utensils require cleaning.
      • .
      • Corrective Action(s): Discuss cleaning of floors with janitorial staff. An excess of food debris can contribute to pest infestations.
      • .
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Under counter cooler across from grill has worn gasket/seal
      • .
      • Corrective Action(s): Replace cooler seals
      • .
      • Violation Score: 3
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Upon arrival of EHO sanitizer solution found in bottles at concentrations of 0ppm and greater than 1130 ppm DDBSA / 3010 ppm Lactic Acid.
      • Sanitizer dispensing unit dispensing sanitizer at concentrations greater than 1130 ppm DDBSA / 3010 ppm Lactic Acid.
      • Corrective Action(s): The unit requires servicing.
      • Until such time as unit is serviced ensure staff are diluting sanitizer such that it meets manufacturer's requirements.
      • Ensure daily testing and recording is occurring.
      • .
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Lack of soap upon arrival of EHO at back hand sink.
      • .
      • Corrective Action(s): Ensure batteries are changed or soap is added to this dispensing unit.
      • .
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: 1) Ice cream scoops found to be in room temperature water upon arrival of EHO
      • 2) knives stored down crack between equipment
      • 3) Food stored on floor in walk-in cooler and in storage
      • 4) Cell phone found on upper shelf in dishwashing area
      • 5) Ice scooper stored inside ice machine. Handle submerged in ice.
      • .
      • Corrective Action(s): 1) Ice cream scoops should not be stored in room temperature water. Ice cream scoops need to be stored in water either 60 degrees and above, 4 degrees or below or Dipper Well. As facility lacks dipper well one of the alternative solutions must be employed. An alternative option is to dispense ice cream in bowls and store ready to serve in freezer.
      • .
      • Violation Score: 9
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Containers storing equipment on shelving units have food debris.
      • .
      • Corrective Action(s): Ensure containers that store utensils are routinely cleaned.
      • .
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: A paddle board found in dry storage room.
      • .
      • Corrective Action(s): Remove items not necessary for food production from food facility.
      • .
      • Violation Score: 1
  10. Routine Inspection

    1 infraction

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towel in dispenser at handsink next to slicer.
      • Corrective Action(s): Replenish paper towel and ensure paper towel is always present in dispenser.
      • Violation Score: 5
  11. Follow-Up Inspection

    0 infractions

  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: No sanitizer bucket is made in kitchen.
      • Corrective Action(s): Ensure sanitizer bucket is made available at each preparation area in the beginning of the day.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation: Handsink by end wall at food preparation area has no liquid handsoap and paper towel in dispsenser. There is a handsink on the other end.
      • Corrective Action(s): All handwashing staiton must be equipped with liquid handsoap and paper towel, in dispensers. Refill soap and paper towel.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Paper towel dispenser at dishwashing handsink is not working. Battery is dead and paper towel is not coming out. Staff indicated battery has been ordered.
      • Corrective Action(s): Replace battery sooner than later, so that proper handwashing can occur (clean hands not touching any handles for paper towel).
      • Violation Score: 3
  13. Routine Inspection

    0 infractions

  14. Follow-Up Inspection

    0 infractions

  15. Routine Inspection

    1 infraction

    • 101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4]
      • Observation: New addition of food storage areas and equipment need to be submitted to health authority with documentation for update/approval.
      • Corrective Action(s): Update floor plan with new additions and contact EHO to discuss requirements needed.
      • Violation Score: 1
      • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. One sliced pear observed placed directly in stand up cooler shelving.
      • 2. Bottles of bleach stored next to cans of tomato sauce on shelves of new basement storage areas.
      • Corrective Action(s): 1. Ensure all food products are protected from contamination by storing in food containers or food covers.
      • 2. Store chemicals on separate dedicated shelving away from food products/equipment/utensils. Correction required today for both.
      • Violation Score: 3
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation (CORRECTED DURING INSPECTION): One bag of construction caulking observed on the floor of new basement dry storage unit.
      • Corrective Action(s): Remove construction material from food storage area.
      • Violation Score: 1
  16. Routine Inspection

    1 infraction

    • 403 - Employee lacks good personal hygiene, clean clothing and hair control [s. 21(1)]
      • Observation (CORRECTED DURING INSPECTION): Observed one staff eating in kitchen during food preparation.
      • Corrective Action(s): Do not eat in kitchen and/or during food service. Eat in designated dining areas during breaks and wash hands before commencing work again.