INSPECTION REPORT Health Protection JELR-CRMVH2

PREMISES NAME Kings Links		Tel: (604) 952-0999 Fax: (604) 572-0711
PREMISES ADDRESS 3388 72nd St Delta, BC V4K 3N2		INSPECTION DATE May 8, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Maria Newell		NEXT INSPECTION DATE 1 Month
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 14

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Prep cooler (top and bottom) located by hand sink/walk in cooler has an air temperature of about 10C/50F. Food temperature was 9.4C/10F. Used mainly for short term food storage of low risk foods (pickles, raw onion,etc.). Some higher risk foods (cheese, cooked pasta, etc.) also stored in this cooler. Corrective Action(s): Discard any potentially hazardous foods (higher risk foods) that have been stored in this cooler for >2 hours (emptied cooler during inspection). Follow your food safety plan. Do not use this cooler to to store PHFs until it has been adjusted or serviced and it can keep PHFs at 4 C/ 40F or colder. Violation Score: 5

Non-Critical Hazards: Total Number: 3

304 - Premises not free of pests [s. 26(a)] Observation: A few mouse droppings noted (under counter by prep sink, under oven, in storage room). General cleaning is good and no obvious holes where pests may enter. Most food is stored in pest proof containers or in coolers. Corrective Action(s): Clean up droppings, monitor for pests, seal gaps or holes where pests may enter, and store all food in pest proof bins. If pest are still getting in, consult with a licenced pest control expert. Recommend a screen door if back door is kept open for ventilation. Violation Score: 3 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: General cleaning is very good. Corrective Action(s): Clean under sinks and oven as part of pest control program. Violation Score: 3 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Spray bottles containing quats sanitizer (?) are not labelled. Original quats sanitizer bottle - label on bottle is worn. Concentration of quats sanitizer measured at >400ppm. Corrective Action(s): Quats sanitizer is not used on food contact surfaces but should still be diluted as per manufacturer's specifications (on bottle label). Usually 200ppm is required for sanitizing clean food contact surfaces. Label bottle and dilute to proper concentration. Violation Score: 3

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

Comments

Routine check. Coolers - walk in <40F, drawer cooler 39F, prep cooler (by soup hot holding) <40F, server dairy cooler <40F - ok. **Prep cooler (by hand sink) 50F/9.5 C - see above. Your thermometer reads 50F. Hot holding - hot dogs >140F; soup 140F, gravy 140F. Temperature records for coolers are kept twice daily. Chef advises food is heated to 165F (74C) prior to hot holding at 140F (60C) or hotter - good. Defrosting frozen food - is being done in walk in cooler. Produce is washed on site or is pre-washed and ready-to-eat. Discussed covering of lettuce. Organization of food in walk in cooler - good. Some food is date labelled. Raw meat separate from cooked foods (in cooking line coolers). Food Safe level 1 (or equivalent food safety course) - check certificates for expiry dates and renew before they expire. For Food Safe Level 1, on online Refresher course can be taken before expiry. Main person in charge to have a valid food safety training certificate. If that person in absent, at least one person in kitchen is to have a valid certificate. Food Safety Plans - review regularly and keep on site. No raw fish or raw shellfish. No sauces using raw eggs that will not be cooked. Breakfast eggs - omelettes are made fresh to order (no pooling of eggs) - good. Hand washing sinks (x3) have hot/cold water, liquid soap in dispensers. ***Paper towel roll is available but paper towels should be at each hand sink for convenient hand drying. Keep paper towels in wall dispensers or on counter top dispensers. New paper towels already ordered. Meat slicer is clean - good. Chef advises it is washed, rinsed, sanitized (using chlorine solution), and air dried. ***Today chlorine solution is >400ppm . Use 1 tsp of domestic bleach in 1 liter or water fresh daily to make a 100-200ppm chlorine solution. Cutting boards etc. go through dishwasher. Spray bottle with quats sanitizer - >400ppm - Chef advises that this is used on tables and surfaces that are not food contact surfaces - unlabelled - see above. Commercial dishwasher has wash water temperature of 150+F (as per gauge) and final hot water sanitizing rinse of 180F+ on final rinse water temperature gauge. Water temperature inside of dishwasher reached 160F+ (71C+) - good. Kitchen is well constructed with washable surfaces. Pest control - see above. Copy of report will be emailed to operator.