INSPECTION REPORT Health Protection 236306

PREMISES NAME Kulinarya Filipino Eatery		Tel: (778) 285-6577 Fax:
PREMISES ADDRESS 114 - 2922 Glen Dr Coquitlam, BC V3B 2P5		INSPECTION DATE April 24, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge) Philip Sananiego		NEXT INSPECTION DATE October 24, 2019
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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): 1) 5 boiled eggs are found in a bowl on top of inserts inside the prep cooler. Potentially hazardous foods must be stored less tnan 4C or greater than 60C to prevent bacterial growth Date to be corrected by: Corrected during inspection Corrective Action: Operator voluntarily discarded the eggs as they have been at room temperature for over 4 hours. 2) Around 60 eggs are found on top of a sheet tray in the kitchen. Operator mentioned that the eggs were at room temperature for 1-2 hours. Potentially hazardous foods can only be stored between 4-60C for a maximum of 2 hours, to prevent bacteria from multiplying rapidly. Corrective Action: All the eggs on the sheet tray were moved to the cooler at the time of inspection. 3) Inserts containing raw vegetables were stored on top of other inserts inside the prep cooler. Corrective Action: The inserts containing raw vegetables were moved inside the prep cooler Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Wiping cloths were not fully submerged inside the bucket containing sanitizing solution at the time of inspection. Wiping cloths, when moist can harbour bacteria when not placed inside the sanitizing solution. Date to be corrected by: Corrected during inspection Corrective Action: Bleach solution was added to the bucket to fully submerge the wiping cloths. Corrective Action(s):

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

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

Comments

Staff on duty is FOODSAFE Level 1 certified Permit is posted in a visible location Handsinks have hot running water, liquid soap, and paper towels Employees demonstrated good hygiene practices Hot holding units containing rice are greater than 60C All coolers are 4C or below Temperature of freezer is -10C Cleaning agents are stored separately from food products Temperature of high temperature dishwasher is 70.6C No signs of pest activity observed General sanitation of the premises is satisfactory