INSPECTION REPORT Health Protection AHEN-CRGT2A

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 May 3, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge)		NEXT INSPECTION DATE May 04, 2023
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: Moderate (16-29) Total Score = 17

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Rice and chicken was hot held below 60 degrees C internal temperature for less than 2 hours in the front steam table. Corrective Action(s): Staff voluntarily discarded the rice. Staff reheated the chicken to 74 degrees C internal temperature and then transferred it to the hot-holding unit. Reheating step can only be done once. Staff placed lids over the empty spaces of the steam table to retain the heat. Monitor hot-holding temperatures with a probe thermometer to ensure food is hot-held at least 60 degrees C. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the back area was blocked with equipment over the basin and equipment (e.g. a cart and ladder) in front of it. Handsink lacked paper towels. Corrective Action(s): Ensure handsinks remain accessible for handwashing and are supplied with single-use paper towels, liquid soap, and hot and cold running water. Staff removed the equipment stored on and around the handsink to enable access to it. Operator re-stocked paper towels in the paper towel dispenser. Recommended: Post a written reminder near this handsink advising staff to not block it. Violation Score: 5

Non-Critical Hazards: Total Number: 3

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Two sieve spatulas appeared broken. Corrective Action(s): Operator removed both broken spatulas from the food premises to protect food from any potential physical contamination from broken metal fragments. Violation Score: 3 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Newspaper was observed lining a table surface near the cook line. Corrective Action(s): Discontinue the use of newspaper to line surfaces since it is not made of easy to clean, impervious to moisture, and durable materials. Staff removed the newspaper. Violation Score: 3 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation (CORRECTED DURING INSPECTION): Under-the-counter cooler lacked a thermometer inside it. Corrective Action(s): Operator placed a thermometer from the nearby prep. table into the under-the-counter cooler during the inspection. Ensure to monitor refrigeration temperatures using accurate thermometers. Violation Score: 1

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

Comments

Other handsinks (front service area and customer washroom) were supplied with liquid soap, hot and cold running water, and single-use paper towels. Refrigeration units were at 4 degrees C or less: Walk-in-cooler: 1.1 degrees C. Prep. cooler: 1.8 degrees C. Under-the-counter cooler (re-located to the back kitchen area): 3.6 degrees C. Two-door under-the-counter beverage cooler (containing pop and beer): 4 degrees C or less. Walk-in-freezer: -17 degrees C (required: -18 degrees C or less). Refrigeration temperature record log was being maintained. Other hot-held food in the front steam table and both rice warmers was at or above 60 degrees C. Food was observed being cooked on the stove-top prior to transferring it into the preheated hot-holding unit. Cooled food in the walk-in-cooler was at 4 degrees C or less. Ensure food is cooled quicky from 60 to 20 degrees C or less in 2 hours maximum and 20 to 4 degrees C or less within 4 hours maximum. Probe thermometer was available. Raw meat was stored on the lowest shelving units separately from ready-to-eat food. Dishwasher final rinse temperature was at least 71 degrees C (measured at 72.4 degrees C) at the plate level. 3-compartment was supplied with hot and cold running water. Two sink plugs were available. 100 ppm chlorine sanitizer was available in a labelled spray bottle. Ventilation hood and ice machine were in a clean condition. No signs of recent pest activity were evident at the time of inspection. Operator with valid FOODSAFE level 1 equivalent course training was on shift. Initially during his absence, staff member on shift held valid FOODSAFE Level 1 equivalent course training. Permit to operate was posted. Signature is not required on this report due to the COVID-19 pandemic. If you have any questions, contact the Environmental Health Officer.