INSPECTION REPORT Health Protection CQUY-AYZNTG

PREMISES NAME Kum Hwa Ru Restaurant		Tel: (604) 319-3936 Fax:
PREMISES ADDRESS 2076 - 1163 Pinetree Way Coquitlam, BC V3B 8A9		INSPECTION DATE May 22, 2018	TIME SPENT 0.67 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 5 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No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 = 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 302 noted on Routine inspection # 237266 of Apr-30-2018 Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] (Kitchen staff do not appear to be utilizing a sanitizing chemical when manually washing kitchen utensils. Date to be corrected by: Corrected during inspection Corrective Action: Manual warewashing should include: washing with detergent and warm water, rinsing with warm water, and sanitizing and air drying. Staff were educated on the correct procedures and required concentration of bleach to use.)

Comments

Follow-up inspection: -Operator indicates that he believes that he's discovered the problem re: insufficient exhaust ventilation causing the oil/grease accumulation (water valve used to clean/flush the exhaust vent and improve airflow through the unit) -Operator has wrapped the pipes and ducting to confirm whether the exhaust vent flush has corrected the issue. -Instructed operator to carry out the following actions in 1-2 weeks after confirming whether the exhaust vent flush was successful: 1) Thoroughly clean all surfaces in the ceiling space (pipes, ductwork, tops of equipment, etc.) after confirming that the exhaust vent was successful 2) If the problem persists (ie. oil/grease continues to accumulate on the cloth-wrapped pipes): a) Schedule regular cleaning/maintenance of the ceiling space and surfaces as necessary (ie. every month) by a professional cleaner, and/or; b) Install a suspended ceiling in the kitchen to prevent accumulation of oil/grease in hard-to-reach areas. *Ensure all foods are protected from contamination at all times by using lids, plastic film, or other materials.