INSPECTION REPORT Health Protection AHEN-CMXUR8

PREMISES NAME Jav's Kaldero Authentic Filipino Cuisine		Tel: (604) 584-6911 Fax:
PREMISES ADDRESS 103A - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE January 10, 2023	TIME SPENT 1.25 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 4 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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): A cooked beef dish was at 44 degrees C internal temperature in the front hot-holding steam table. This hot potentially hazardous food item was below 60 degrees C for less than 2 hours according to the Operator. Corrective Action(s): Cooked beef menu item hot-held below 60 degrees C for less than 2 hours was reheated to 74 degrees C on the stove-top before transferring it into the hot-holding unit during the inspection. Hot-held items in the front steam table were subsequently covered with lids between use. Ensure hot potentially hazardous food is maintained at or above 60 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Chlorine sanitizer in the spray bottle and sanitizer pail was above 100-200 ppm as the chlorine test strips bleached out. Corrective Action(s): Operator setup 100 ppm chlorine sanitizer in the spray bottle and sanitizer pail by diluting 1/2 teaspoon of household bleach per L of water. Ensure chlorine sanitizer is maintained at 100 ppm for sanitizing preparation and food contact surfaces. Violation Score: 3

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

Comments

Handsinks were supplied with liquid soap, hot and cold running water, and single-use paper towels. Walk-in-cooler (measured at 0.5 degrees C at the time of inspection), under-the-counter cooler, and three door prep. cooler were at or below 4 degrees C. Walk-in-freezer was at or below -18 degrees C. Other hot-held food was at or above 60 degrees C. Previously cooked food in the walk-in-cooler and prep. cooler was at or below 4 degrees C. Thawing is conducted in the refrigeration unit at or below 4 degrees C according to the Operator. Refrigeration temperature log was in place for the walk-in-cooler and walk-in-freezer. It is recommended to maintain a written temperature log for the under-the-counter cooler, prep. cooler and hot-held food. Templates are available as a resource material on www.FOODSAFE.ca. 3-compartment sink was supplied with hot and cold running water. Two sink plugs were available. Dishwasher final rinse temperature was at or above 71 degrees C (measured at 74 degrees C) at the plate level. No signs of recent pest activity were evident at the time of inspection. Ice machine was observed to be in a clean condition and the scoop was stored separately. Food storage areas appeared clean and organized at the time of inspection. Ventilation hood panels were observed to be in a clean condition. Operator with valid FOODSAFE level 1 equivalent course training (SafeCheck Advanced Food Safety - Canadian Food Safety Group Online Version, expiration date: September 12, 2027) was available. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, feel free to contact the district Environmental Health Officer.