INSPECTION REPORT Health Protection LTHN-AFKR2M

PREMISES NAME Kings Links		Tel: (604) 952-0999 Fax: (604) 572-0711
PREMISES ADDRESS 3388 72nd St Delta, BC V4K 3N2		INSPECTION DATE November 10, 2016	TIME SPENT 2.75 hours
OPERATOR (Person in Charge) Maria Newell		NEXT INSPECTION DATE November 15, 2016
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] No No Sanitation Plan [s. 24] No No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 60

Critical Hazards: Total Number: 2

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: . 1) Dirty and clean knives stored in open bus pan that has significant food debris in it. 2) Hanging ladles by stove are located at the front of the stove at approximately shoulder height. Corrective Action(s): . 1) All utensils in this tub must be thoroughly cleaned, sanitized and air dried before placing in a clean tote with a tight fitting lid or otherwise ensuring that sanitized utensils are kept in a secure location protected from both physical and microbial contamination. 2) Hanging ladles should be relocated to the back/side of the cook line and hung with the bowls of the ladle facing toward the back of the stove/wall to minimize both physical and microbial contamination. Violation Score: 25 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Open tub of dirty knives (greasy blades, food debris on blades) beside prep table. Tub with knives also has a significant amount of food debris in it as well. Corrective Action(s): All items found in the container, as well as the container itself must be thoroughly cleaned and sanitized before any of these items are used for further food service. All utensils (all dishware) must be thoroughly cleaned, sanitized, and air dried between each use. Sanitized utensils/dishware must be kept in a secure area that prevents either physical or microbial contamination. Violation Score: 25

Non-Critical Hazards: Total Number: 6

208 - Foods obtained from unapproved sources [s. 11] Observation (CORRECTED DURING INSPECTION): White powder in sealed plastic bag in store room - no labels, contents unknown. Corrective Action(s): Foods must be kept in sealed labeled containers that indicate not only what the product is, but also an ingredient list and nutrition label as per the requirements of the Regulations. This product has been on site, unopened since April 2016, this product is to be discarded. Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Thawing chicken in bucket of standing water. Corrective Action(s): Make sure that proper food handling practices are used to thaw foods, and that these procedures are outlined in the food safety plan. Violation Score: 1 212 - Operator has not provided acceptable written food handling procedures [s. 23] Observation: No food safety plan has been developed for this establishment. Corrective Action(s): Food safety plan is to be developed as per the requirements of the Food Premises Regulations. This plan is to include labeling of prepared/portioned foods (whether in the walk-in cooler or freezer), stock rotation, and all other requirements noted in the Ensuring Food Safety Booklet available through the Fraser Health Website including emergency planning. This plan is to be completed and approved before Spring 2017 opening. Violation Score: 1 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Food debris in the door seals of refrigeration units (mostly below counter units); mould on condenser fans of both the beer and food walk-in coolers. Food splatters around door of walk-in cooler, at the back of the condiments cooler lines, racking beside deep fryer etc. Corrective Action(s): Premises needs a thorough cleaning to remove food spills/waste/debris where spillage and splatters have occurred. Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation (CORRECTED DURING INSPECTION): Unlabelled, unopened bag of white powder in dry storage area; open bag of wood chips as well in the dry storage area. Corrective Action(s): Items not needed in the day to day operation of the premises to be removed. Violation Score: 1 314 - Operator has not provided acceptable written sanitation procedures [s. 24] Observation: No sanitation plan developed. Corrective Action(s): Sanitation plan to be developed before 2017 Spring opening. Violation Score: 1

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

Comments

All refrigerator and freezer temperatures meet requirements; dishwasher sanitizing at 74C at the plate surface; no indications of insect or rodent infestations.

	TRANS FAT REGULATION ENFORCEMENT REFERENCE Health Protection Report #: LTHN-AFKR2M
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: 0.2 hour Specific comments:
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