INSPECTION REPORT Health Protection JELR-ARLVG4

PREMISES NAME Kappa Restaurant		Tel: () 53-1319 Fax:
PREMISES ADDRESS 1450 George St White Rock, BC V4B 4A3		INSPECTION DATE September 27, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 8 Months
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: Low (≤15) Total Score = 5

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizing solution is used to sanitize cutting boards and knives. This needs to be done more frequently. Corrective Action(s): Wash, rinse, sanitize (1 tsp bleach in 1 litre water), and air dry cutting boards, knives and food contact surfaces every 4 hours during food preparation and when open. Violation Score: 5

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

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

Comments

Routine check: Salmon and tuna are stored at -20C or colder in chest freezer. Verify with your supplier that salmon has been frozen continuously as follows: -20C for 7 days OR -35C for 15 hours OR -35C until solidly frozen and then at -20C for 24 hours. Fax or email to me your receipts for salmon and tuna and information from supplier. Upstairs kitchen domestic cooler (by dishwasher) air temperature is 4.9C. Adjusted during inspection. Cooler to be able to keep food at 4 C or colder. Other coolers are at 4 C or colder. Temperature records are being kept - good. Hand washing station has liquid soap and paper towels. Dishwasher has a hot water sanitizing rinse (71C measured inside the machine). Chlorine sanitizer is available. No hot holding today. Miso soup is made fresh and in small volumes - good.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: JELR-ARLVG4
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.25 hour Specific comments:
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment