INSPECTION REPORT Health Protection DSEA-CFNPUQ

PREMISES NAME Cockney Kings Fish & Chips (New Westminster)		Tel: (604) 522-6099 Fax:
PREMISES ADDRESS 130 - 66 10th St New Westminster, BC V3M 3X3		INSPECTION DATE June 23, 2022	TIME SPENT 1 hour
OPERATOR (Person in Charge) Daniel Turner		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] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)] Observation (CORRECTED DURING INSPECTION): Observed staff member wash gloved hands between tasks Corrective Action(s): Single use gloves are meant to be discarded between tasks. Do not wash single use gloves; just replace them. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: 2 issues: -operator uses green food equipment cleaner for countertops and food contact surfaces (this requires a potable rinse) -QUATS sanitizer spray bottle was not labelled Corrective Action(s): Ensure that food contact surfaces are sanitized using no-rinse QUATS only. ensure all bottles are labelled. Violation Score: 3

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

Comments

=BOH and FOH handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler (2C) and sliding door coolers (BOH 2C, FOH 1C) measured < 4 degrees C =Walk-in freezer (-19C) measured < -18 degrees C =FOH soup hot holding (70C) measured > 60 degrees C =High temperature dishwasher had a final rinse temperature of 81.6 C at the dish surface (minimum 71 C required for proper sanitizing) =Wiping cloths stored in QUATS sanitizer solution at 200 ppm QUATS and available in spray bottles =General sanitation was satisfactory at the time of inspection, however some cleaning required under the hot holder counter tops in the kitchen =General food storage practices satisfactory at the time of inspection, however some foods in the walk-in freezer were open and uncovered. Ensure that all foods are kept in containers and covered =No evidence of pest activity noted at the time of inspection. =Ice machine maintained in a sanitary manner =Staff hygiene satisfactory at the time of inspection; staff FOODSAFE certification was expired. Ensure that minimum 1 staff member with a valid FOODSAFE level 1 certification is on site during operations =Permit posted in a conspicuous location