INSPECTION REPORT Health Protection JKWK-D49U3W

PREMISES NAME Kin's Market		Tel: (604) 272-2551 Fax: (604) 272-3001
PREMISES ADDRESS J140 - 3122 Mt Lehman Rd Abbotsford, BC V4X 2M9		INSPECTION DATE April 12, 2024	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kin Wah Leung		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Staff on site were not using the sanitizing step during washing cuterly and food containers. The three compartment sink method requires a wash, rinse, sanitizing and air dry method. When staff were asked which sanitizer they should use, they did not know. Corrective Action(s): Ensure all dish ware, food containers and food contact surfaces are washed, rinsed and sanitized with a food grade sanitizer then air dried. Education and review of procedure provided to staff on site. There is 6% bleach (Chlorine) in the storage room. About 2 mL of Chlorine to 1L of water to make a 200 ppm Chlorine solution for sanitizing. The Fraser Health three step sanitizing poster is right beside the 3 compartment sink for reference. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

No signs of pests at the time of inspection. Abell pest control in place. Hot and cold water available. Dedicated hand sink with liquid soap and paper towels. Sale of whole fruits and vegetables. Cut fruit are wrapped or in food grade containers. Food storage is placed 15 cm above the floor on dedicated shelving. Display cooler at 3.8C - cut dragon fruit and tofu. Walk in cooler at 4C and below. Washroom is sanitary with dedicated hand sink. Only storage of chemicals and cleaners in the washroom. Note: Ensure to review and educate new staff on the 3 compartment sink wash, rinse and sanitize steps.