INSPECTION REPORT Health Protection JKWK-BCVMLA

PREMISES NAME Mom's Hand Cafeteria		Tel: (604) 812-5524 Fax:
PREMISES ADDRESS 3555 Gilmore Way Burnaby, BC V5G 4W7		INSPECTION DATE June 6, 2019	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Young Jin Kim		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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 15

Critical Hazards: Total Number: 1

204 - Food not cooked or reheated in a manner that makes it safe to eat [s. 14(1)] Observation (CORRECTED DURING INSPECTION): Lasagna was observed being cooked in hot holding unit. Temperature of lasagna was at 22.6C and was placed in there 30 minutes prior. Business opened at 8 am and observation of food in hot holding was at 9:00 am. Corrective Action(s): Always reheat foods first to 74C in a short period of time then served right away or hot held at 60C or above. Do not reheat foods in hot holding units. Hot holding units cannot cook foods adequately. Violation Score: 15

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Premise in general is sanitary. No signs of pests at the time of inspection. Hand sink in use with liquid soap, warm water and paper towels. Food, utensils and single use items protected from contamination. Dish washer final rinse at the plate 71C. Above 200 ppm chlorine sanitize buckets in use. 3 compartment sink in use. Freezer -18C breads, Fridge 1.2C eggs, Pop cooler top 3.2C cucumber, bottom 2.5C sauces, hot holding units above 60C. Thermometers and temperature monitoring in place. Chemical test strips in use. Soup wells not ready at the time of inspection. Rice cookers cooking foods at the time of inspection. Ice machine is sanitary with dedicated scoop. Valid Permit on display in visible location. No food prep taking place in back storage unit. Cooking units are self contained and located under a fume hood. EHO will drop off HACCP Korean language guide for operator to provide further education on critical control points later today.