INSPECTION REPORT Health Protection ANAN-CSXQ8S

PREMISES NAME Kimshaker's Foodhub		Tel: Fax:
PREMISES ADDRESS 151 - 610 6th St New Westminster, BC V3L 3C2		INSPECTION DATE June 19, 2023	TIME SPENT 1 hour
OPERATOR (Person in Charge) Marilyn Balontong		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

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

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 205 noted on Routine inspection # ANAN-CSUQFH of Jun-16-2023 Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: 1) Several curries, empanadas, rice and foods were noted being stored at room temperature in the back kitchen. Temperatures of the foods ranged from 27 degC to 35 degC. Staff indicated the food was stored as "backup". Cutlets were being stored at room temperature in the front service area. 2) Empanadas were stored in the warmer at the front service counter, but the warmer had not been plugged in. 3) Kwek-kwek was stored in batter at room temperature. Correction: 1) Once foods are cooked, they MUST be cooled down and stored in the fridge at 4 degC or below OR stored hot in a warmer above 60 degC. Move all the indicated foods into the cooler. All foods must be stored INSIDE the warmer for service during lunch. Do not prepare more foods than you have room for. 2) Ensure that the warmer for the empanadas is always plugged in and that it can maintain temperatures at or above 60 degC. 3) Always store kwek-kwek batter in the fridge. Code 401 noted on Routine inspection # ANAN-CSUQFH of Jun-16-2023 Adequate handwashing stations not available for employees [s. 21(4)] Observation: The back handsink was being used to store aprons and other items. The front hand sink did not have any soap. There was a hose from an ice shaving machine being emptied into the front hand sink. There's a short extension cord with several cords plugged into it hanging right by the hand sink. Correction: Handsinks must be fully equipped and available for handwashing at all times. Any electrical hazards should be eliminated. The ice shaver must be plumbed into the sanitary lines or removed from the premises. Do not have cords hanging so close to the handsink.

Comments

On Follow-Up: PHF's were stored in coolers. Both hand sinks were fully equipped. Electrical hazard at the front handsink had been eliminated. Ice shaver was moved to the back and was draining into an empty pail which the staff were emptying in the 2-compartment sink. This will be accepted for now. Machine will be used in the summer only. Cleaning issues have been addressed. Outstanding Items to be completed by JUNE 30, 2023: Operator would like to prepare different dishes on different days to eliminate the issue of overstocking foods in the warmers. As discussed, you can only prepare enough food that the warmer has space for. Foods are NOT to be stored at room temperature. Any "backup" foods are to be cooled and placed in the refrigerator and brought out, reheated over the stove before being placed in the warmer when needed. Currently, you've only been approved to prepare Pinoy spaghetti, sotanghon guisade, crispy calamari, pancit, chopsuey, palabok, fish fillet, tapsilog, tocilog, and longsilog. SUBMIT REVISED FOOD SAFETY PROCEDURES FOR THE ADDITIONAL ITEMS THAT YOU'D LIKE TO ADD TO THE MENU. Develop and submit a Food Safety Plan (FSP) for dishes that you'd like to serve at temperatures above 4 degC but below 60 degC (around 40 degC) like empanadas and Suman. These items (list all in the FSP) must be time stamped and discarded after 4 hours. Each item should have it's own separate time label e.g. separate time label for empanadas, separate one for Suman, etc. And the foods MUST be discarded after 4 hours, no exceptions. Include this procedure in your FSP for these items. You require a storage locker upstairs as discussed. Talk to mall management and get a locker. Submit a revised floor plan if you decide to remove the drinks cooler in the front service area and replace it with more warmers. *report reviewed, not signed*