INSPECTION REPORT Health Protection DSEA-AEATES

PREMISES NAME Kan's Gourmet Foods		Tel: (604) 733-2923 Fax: (778 ) 371-8588
PREMISES ADDRESS 5033 Still Creek Ave Burnaby, BC V5C 5V1		INSPECTION DATE September 30, 2016	TIME SPENT 0.75 hours
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Continuously used surfaces are sanitized at the end of the day. Facility operates between 8:00 and 15:00 (total 7 hours) Sanitizer not available at the time of inspection. Corrective Action(s): Operator was directed to make sanitizer solution. mix 1/2 cap unscented bleach with 1L water to make 100 ppm chlorine solution. Ensure that the facility is sanitized before and after food processing. The surfaces must be sanitized minimum every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Garage door is left open during operations, this can allow for pests to enter the facility and also can allow debris/dust to enter the facility. Corrective Action(s): Keep the garage door closed. Discussed possible solutions for keeping air circulation while keeping the door closed. Ensure that the premise is protected from rodent entry. due: immediately Violation Score: 3

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

Comments

=2X handwash stations stocked with liquid soap, paper towels, and hot/cold running water =Walk-in cooler measured 4 degrees C =Upright freezer (-18C), walk-in freezer #1 (-19C), walk-in freezer (-18C), and chest freezers (-10C and -12C) measured < -18 degrees C =Low temperature dishwasher measured >50 ppm chlorine at the plate surface =Dedicated prep sink available for food preparation =General sanitation was satisfactory at the time of inspection =Foods properly stored off the floor and covered. =No evidence of pest activity noted at the time of inspection; Orkin contracted for monthly servicing. =Staff hygiene was satisfactory at the time of inspection =Staff FOODSAFE certification verified =Permit posted in a conspicuous location notes: -Lemon scented bleach on site. this is not permitted as a food grade sanitizer. Obtain unscented bleach immediately -Knife sharpener and sieve stored on top of grease trap. This is not a sanitary location; move items to a designated storage area. -Staff store overstock samosas directly in cardboard boxes. This is not a permitted food contact surface. Move products into food grade containers immediately.