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Christine Catering Company

2821 Spring St, Port Moody · Restaurant

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Premise in need of attention for sanitation
      • Corrective Action(s): Please clean and sanitize entire premise, walls, perimeters,under equipment and all surfaces
      • Violation Score: 3
  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Routine Inspection

    0 infractions

  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Multiple food contact areas are in unsanitary condition, including:
      • - Insides of drawers (especially by the dishwasher)
      • - Outsides of all cabinets, drawers, coolers (visible fingerprints and debris)
      • - Staining on the walls above and beside the cook top
      • - the meat slicer had debris around the guard
      • [Date to be corrected by: January 31, 2019]
      • Corrective Action(s): Clean these areas.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): The dishwasher could not reach 71C at the plate level / 82C at the manifold. Ran 3x with two different thermometers. Temperature continually decreased. As noted on last follow-up inspection dated November 2018, the hot water tank is not large enough to meet facility demands. This means that the dishes are not getting properly sanitized via hot water sanitization. As discussed with Andrew, all dishes run through the dishwasher must then be submerged in 100 ppm bleach solution (1/2 teaspoon bleach per 1 L of water) then air dried in order to achieve sanitization until the hot water tank is repaired. *This is considered a temporary fix to avoid immediate facility closure due to health risk.
      • Corrective Action(s):
      • Violation Score: 15
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation:
      • Observation #1: The hot water tank is not large enough. Staff said that a plumber has been contacted and that there is a wait on obtaining the hot water tank. [Date to be corrected by: February 13, 2019]
      • Observation #2: The manifold is reading a temperature that meets the manufacturer label requirements - however, the temperature that it is displaying is incorrect and therefore leads staff to believe that the dishwasher is working correctly when it is not [Date to be corrected by: February 13, 2019]
      • Corrective Action(s):
      • Corrective Action #1: Ensure corrective action to meet facility's hot water demands i.e. add additional hot water tank or bigger tank
      • Corrective Action #2: Service the dishwasher to ensure that the digital display reads the correct temperature
      • Violation Score: 9
  9. Follow-Up Inspection

    0 infractions

  10. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Dishwasher temp at rinse cycle is not proper (at least 71oC at plate level or 82 oC )- dishwasher run for 3 times
      • Corrective Action(s): Repair the dishwasher so temp at rinse is 82 oC (at thermometer gauge) or at least 71 oC at plate level
      • -All dishware must be manually sanitized by soaking in sanitizer for at least 2 minutes
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Noted several food containers stored directly on floor- risk of contamination
      • Corrective Action(s): Store all food products on shelving
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Deep cleaning is required for all flooring- behind all equipment, walk in cooler floor and walls
      • Corrective Action(s): Clean
      • Violation Score: 9
  11. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Deli slicer near the stoves had food debris under the guard.
      • Corrective Action(s): Clean and sanitize the area noted.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Interior walls of walk-in cooler requires cleaning
      • Corrective Action(s): Clean and sanitize the area noted
      • Violation Score: 3
  12. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: Some tongs in the rack were not washed & sanitized properly. Observed old food debris on the tongs.
      • Corrective Action(s): Ensure that all utensils and dishwares are scrubbed before putting through the dishwasher.
      • Violation Score: 15
    • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Structural deficiencies were noted in the following area:
      • - Deterioration of walls in the dishwashing area
      • - Painting on the floor is peeled off throughout the facility
      • Corrective Action(s): The operator noted that renovation will take place in coming September. The issues noted above are to be addressed.
      • Violation Score: 3
  13. Follow-Up Inspection

    0 infractions