INSPECTION REPORT Health Protection ZDER-AT82YP

PREMISES NAME King's Market - Van Kitchen		Tel: (604) 428-8886 Fax:
PREMISES ADDRESS 1 - 6218 Kingsway Burnaby, BC V5J 4W6		INSPECTION DATE November 17, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Rui Fong Wang		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Follow-Up
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 = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Single compartment sink - plugged, not draining dirty water Corrective Action(s): Ensure all equipment and sinks are operating properly. Repair sink/declog sink to allow it to drain properly. Correction date: 1 week Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Chef and both managers do not have FOODSAFE Lv.1 certificates. Corrective Action(s): Ensure at least one (1) staff person in the kitchen has a FOODSAFE Level 1 certificate per shift. Reviewed FOODSAFE Lv. 1 Chinese version options on-line with operator - course available in Burnaby Nov.25, 2017. All managers and full time staff in kitchen should get certificate. Once completed course send a copy of certificate to Fraser Health - email provided on business card. Correction date: 1 month Violation Score: 1

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

Code 301 noted on Routine inspection # ZDER-AT7USX of Nov-16-2017 Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] (3 comp sink, 2 comp sink, single comp sink has build up of grim and food debris.) Code 302 noted on Routine inspection # ZDER-AT7USX of Nov-16-2017 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (1. 3 compartment sink for manual dishwashing - all sinks full of dirty dishes 2. no plugs visible 3. workers unable to describe proper manual dishwashing practices. 4. Wiping cloths noted in solution with < 10 ppm chlorine, solution appear dirty.)

Comments

Follow-up inspection to report # ZDER-AT7USX -All violations noted on past inspection have been corrected -3 compartment sink has been re-organized - Wash, rinse, sanitize, air dry ***Sanitizer noted 100 ppm chlorine - 10 L water to 3 cap full of bleach ***Manual dishwashing procedure signage provided (Chinese version) -Plug available for sinks -Sanitizer bucket noted 100 ppm chlorine with wiping cloths. ***Water appears dirty, ensure solution is replaced every 2 hours or when solution become dirty ***Large red bucket designated as sanitizer bucket - Must label bucket "Sanitizer" or "Bleach water" in and preferred language -Significant increase in sanitation: removable vent panels clean, hard to reach areas cleaned ***Still requires professional cleaning of commercial vent hood -Operator is looking into companies. -Food protected from contamination: All stored food containers have lids, food stored off the ground, meat stored below ready to eat foods -Many boxes and containers have been lifted off the ground and stored on shelving -Organic waste bin with lid purchased and in use in kitchen ***Recommend labelling bin