INSPECTION REPORT Health Protection LKIM-BL8RF5

PREMISES NAME Jav's Kaldero Authentic Filipino Cuisine		Tel: (604) 584-6911 Fax:
PREMISES ADDRESS 103A - 15155 101st Ave Surrey, BC V3R 7Z1		INSPECTION DATE January 27, 2020	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 04, 2020
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] Yes No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 34

Critical Hazards: Total Number: 4

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Upon arrival of inspector LARGE volume of food out of cooler units. Internal temperatures measured of various meat dishes 18-27 degrees Celsius. CORRECTED DURING INSPECTION - items removed from counter tops back into preparation cooler. . Large Delivery of raw meat upon arrival of Health Inspector. CORRECTED DURING INSPECTION - items moved to cooler/freezer at request of Health Inspector. . Corrective Action(s): Ensure adequate cooler storage space. Facility has removed one insert cooler and replaced with a hot holding unit. NO FOOD ITEMS that are supposed to be stored in either coolers or freezers should be out on counters stored at room temperature during lunch rush. ., Ensure Deliveries of potentially hazardous food items are added to cooler/freezer units immediately after receiving them. Facility has 4 employees working during shift. . Violation Score: 5 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Items in Hot holding unit at temperatures of less than 60 degrees Celsius. Internal temperature found to be 55 degrees Celsius. Hot Holding unit missing all inserts. CORRECTED DURING INSPECTION - Inserts/lids added to missing areas. . Corrective Action(s): Ensure all lids/inserts are in place for Hot Holding unit. Hot Holding unit is designed such that all inserts are to be in place to ensure no heat escapes. Lids to be on all items going forward. Purchase clear plastic lids if facility wishes to show customers the product. . Violation Score: 5 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: Meat slicer observed to have meat debris under blade in hard to reach areas. . Corrective Action(s): Ensure this item is taken apart and cleaned and sanitized after each use. DO NOT use item throughout the day without proper cleaning between uses. . Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Both handsinks had used cloths in basin of sink. Back handsink was so full of used cloths handwashing not possible at this sink. CORRECTED DURING INSPECTION - Health Inspector had to remove dirty used cloths to wash hands. Front handsink has paper towels on domestic paper towel dispensing unit. . Corrective Action(s): Do not block handsinks. Used cloths are to be stored in a bucket. Remove all domestic paper towel dispensing unit and utilize commercial units at facility. Order appropriate paper towels. . Violation Score: 5

Non-Critical Hazards: Total Number: 6

101 - Plans/construction/alterations not in accordance with the Regulation [s. 3; s. 4] Observation: One cooler unit with inserts has been removed and in its place one Hot Holding unit has been added Three small coolers have been added to area next to cash register. Both changes made without Health Approval Corrective Action(s): DO NOT use the coolers next to the cash register, that are easily accessed by patrons, for any food items intended for preparation in the kitchen. Use only for drinks as it is now. DO NOT make any alterations without approval from the Fraser Health Authority. . Violation Score: 3 210 - Food not thawed in an acceptable manner [s. 14(2)] Observation: Thawing raw prawns found to be stored on lower shelf in cooking area. CORRECTED DURING INSPECTION - items moved to cooler unit. . Corrective Action(s): Ensure proper thawing occurs. DO NOT thaw on counters at room temperature. Food items are to be thawed in cold water (4 degrees Celsius or colder) and changed frequently OR in cooler unit at temperatures of less than or equal to 4 degrees Celsius. . Violation Score: 1 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)] Observation: Collection of pop cans exists under three compartment sink. This is a pest attractant. . Corrective Action(s): Do not allow for pop cans to accumulate in kitchen area. Kitchen is too small to allow for this type of storage. . Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Some cleaning required under tables on floor in areas that are hard to reach. Clean handles of under counter insert cooler as food debris has accumulated. . Corrective Action(s): Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Unpainted wood observed in the following places: - Swinging doors leading to kitchen - Base board in restaurant - Water dispensing unit . Carpet used under three compartment sink. . Corrective Action(s): Paint all exposed wood. No carpet in food processing areas. Remove immediately. . Violation Score: 3 312 - Items not required for food premises operation being stored on the premises [s. 18] Observation: Bubble tea straws remain from last tenant. . Corrective Action(s): Dispose of any item not required for business. This was discussed at the previous initial inspection. . Violation Score: 1

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

Comments

COMMENTS - No evidence of pests - Coolers achieving temperatures of less than or equal to 4 degrees Celsius - Freezers achieving temperatures of less than or equal to -18 degrees Celsius - Hot Holding achieving temperatures of greater than or equal to 60 degrees Celsius - Dishwasher achieving final sanitizing rinse of greater than or equal to 72 (73.4) Degrees Celsius at the dish - Sanitizer solution in use throughout food preparation areas and at concentrations of greater than or equal to 200ppm Chlorine - Sanitizer solution from dispensing unit at concentrations of greater than or equal to 200ppm QUAT - Two functional sink plugs available for use observed - Ice machine and scoops in good sanitary condition - Raw meat stored away from Ready to Eat food items - Hair restraints in use - Back door closed during inspection - Staff Personal items kept separate from kitchen equipment - FoodSafe Certified staff present during inspection ***NOTE: FOODSAFE Certification – Any staff Certified prior to 2014 must re-take FOODSAFE as it has expired. FOODSAFE will now expire after 5 years. Visit www.FOODSAFE.ca for more information. NOTE: Lids are required for all inserts in Hot Holding unit. NOTE: Inserts for all cooler units and Hot Holding units MUST be in place to ensure proper operation of your units!!! By removing inserts you risk overheating your unit's motors. NOTE: One cooler unit with inserts has been removed and in its place one Hot Holding unit has been added - without Health Approval NOTE: Three small coolers have been added to area next to cash register - without Health Approval