INSPECTION REPORT Health Protection VCHN-ATKRA3

PREMISES NAME Kumare Restaurant & Bakery		Tel: (778) 591-2555 Fax: (778) 591-2556
PREMISES ADDRESS 100 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE November 29, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Felly Chua		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 = 13

Critical Hazards: Total Number: 2

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): - Pork and chicken empanadas internal food product temperatures 6-7 degrees C. brought out from back 3 door cooler for room temperature display. - Stainless steel container of minced pork sitting on top of inserts at left preparation cooler. Internal food product temperature 11 degrees C. Staff stated this minced pork was from previous day. Corrective Action(s): - Do not display pork and chicken empanadas at room temperature. These food products must be stored under refrigeration or hot held in the available hot holding case at or above 60 degrees C. Relocated both food products to the back 3 door cooler. - Discarded minced pork. Ensure all cold potentially hazardous foods are stored at or below 4 degrees C. Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Garlic rice in rice cooker for hot holding internal food product temperatures 44 degrees C. Corrective Action(s): Staff has reheated the rice to over 74 degrees C for 15 seconds then transferred back to rice cooker for hot holding. Ensure all hot potentially hazardous foods are stored at or above 60 degrees C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation (CORRECTED DURING INSPECTION): Quats spray bottles labels identifying contents worn off. Corrective Action(s): Ensure all chemicals, cleaners, and similar agents are labeled identifying contents. Staff has relabeled both quats spray bottles. Violation Score: 3

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

Comments

Routine inspection: Both 2 door coolers at or below 4 degrees C. 3 door cooler at 3 degrees C. Walk in freezer at -18 degrees C. Dessert freezer at -19 degrees C. Preparation coolers inserts and lower sections at or below 4 degrees C. Hot holding of steam rice at or above 60 degrees C. Front display cooler at 4 degrees C. Hand sinks provided with liquid soap and paper towels. 200ppm quats dispensed at chemical dispensing station. 200ppm quats available for use in spray bottles and container. Dishwasher registers 75 degrees C. at the plate surface during the final rinse cycle. Permit posted in front area. Temperature monitoring records maintained and available for review. FOODSAFE requirements met at time of inspection. Note: both staff members in the kitchen FOODSAFE level 1 certificates will expire on July 29, 2018.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: VCHN-ATKRA3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance Date to be corrected by 1. Documentation for food is kept on site and provided to the EHO upon request. Yes 2. All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content. Yes 3. All other food meets the restriction of 5% trans fat or less of total fat content. Yes Time Spent: 0.0833 hour Specific comments: Oil trans fat free.
Food exempt from the regulation includes: Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products) Employee lunches not purchased from the food service establishment