INSPECTION REPORT Health Protection MLOO-BF4T29

PREMISES NAME Kurumba Restaurant		Tel: (604) 461-2245 Fax: (604) 461-2274
PREMISES ADDRESS 107 - 3003 St Johns St Port Moody, BC V3H 2C4		INSPECTION DATE August 16, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Lai Yuan Richard Sun		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] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
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): Bleach sanitizer bottle measured 10 ppm. Corrective Action(s): Prepare new bleach sanitizer by mixing 1/2 - 1 teaspoon (1/2 to 1 cap) of household bleach per 1L water. Ensure this is prepared regularly to maintain the concentration. 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

- Hand washing stations are equipped with hot and cold running water, liquid soap, and paper towels - Walk-in cooler is < or = 4C - Walk-in freezer is < or = -18C - Hot holding unit (rice) is > or = 60C - High temperature dishwasher is available. Final rinse temperature reached 74.2C at the plate level. - 100 ppm bleach sanitizer available in spray bottle (after correction) - Dry storage is satisfactory - Ice machine is maintained. Ice scoop is stored properly. - No signs of pests observed during inspection - Premise is well lit - Permit is posted Note: - Ensure food prep surfaces are being sanitized throughout the day - Ensure copies of staff FOODSAFE Level 1 certificate is kept on site for review