INSPECTION REPORT Health Protection AHEN-CDDTTX

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 April 11, 2022	TIME SPENT 1.5 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 = 15

Critical Hazards: Total Number: 1

401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink near the 2-compartment prep. sink in the back area had a paper bag covered over the faucet. Operator stated they use the 2-compartment sink for handwashing. Corrective Action(s): Operator removed the paper bag from the faucet. Handsink was observed to be in good working order as it was supplied with liquid soap, hot and cold running water, single-use paper towels, and as no leaks were observed. Ensure hands are washed at the designated handsink during food preparation and service. Violation Score: 5

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): 1. Greater than 200 ppm chlorine sanitizer was measured in the sanitizer spray bottle as the test strips were blanking out. 2. Sticky fly strip with flies caught was observed stored directly above the prep. table. Corrective Action(s): 1. Operator setup 100 ppm chlorine sanitizer (1/2 teaspoon bleach per L of water) in the sanitizer spray bottle. 2. Operator removed the fly strip from the area above the prep. table. Ensure sticky fly traps are located in areas that are away from food prep. and food/equipment storage areas to protect food from possible contamination. Violation Score: 9 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): One door under-the-counter cooler lacked a thermometer. Staff mentioned that this cooler's thermometer stopped working. Corrective Action(s): Ensure the under-the-counter cooler is equipped with an accurate thermometer to monitor that it maintains a temperature at or below 4 degrees C. Operator placed a working thermometer inside this cooler during the inspection. Violation Score: 1

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

Comments

Permit to operate was posted in a conspicuous location. Routine inspection was conducted when food preparation was occurring. Operator with valid FOODSAFE Level 1 training (expiration date: December 3, 2024) was present on shift. Handsink in the front service area and handsinks in the washrooms were supplied with liquid soap, hot and cold running water, and paper towels. 3-compartment ware-washing sink was operational with sink plugs available. High temperature dishwasher final rinse temperature was at 72.3 degrees C (71 degrees C or hotter) at the plate level. Ice machine was in a clean condition and scoop was stored separately in an empty stainless steel container. 100 ppm chlorine sanitizer was available in the sanitizer pail in the back area. Walk-in-cooler (3 degrees C), under-the-counter cooler, and prep. cooler were measured at or below 4 degrees C. Temperature log was in place for walk-in-cooler and prep cooler. Please ensure to monitor and document the refrigeration temperature of the under-the-counter cooler was well. Walk-in-freezer was measured at -18 degrees C. Walk-in-cooler, walk-in-freezer, and prep. cooler were equipped with thermometers. Probe thermometer was available. Food was being cooked and hot-holding steam table was being preheated at the time of inspection. Cooking/reheating food internal temperature of 74 degrees C or hotter was reviewed. Hot-holding temperature of 60 degrees C or hotter was reviewed. Clear lids were available to cover the inserts of hot-held food. Operator stated they use an ice water bath while rapidly stirring and then portion food into shallow metal containers to cool it rapidly. Previously cooled food inside the walk-in-cooler was at or below 4 degrees C. Food was labelled, dated, and covered in food grade materials inside the walk-in-cooler. Separate coloured cutting boards were available for raw meat and cooked/ready to eat food. Operator stated that the cutting boards are washed, rinsed, and sanitized between different food products. Light shields were in place in the walk-in-units and above the cook line. Ventilation hood was in a clean condition. No signs of recent pest activity were observed at the time of inspection. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, please feel free to contact the district Environmental Health Officer of Fraser Health.