INSPECTION REPORT Health Protection JELR-CL8SLS

PREMISES NAME KinVillage Kitchen #64124		Tel: (604) 943-0155 Fax:
PREMISES ADDRESS 5410 10th Ave Delta, BC V4M 3X8		INSPECTION DATE November 16, 2022	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) April Matwiv		NEXT INSPECTION DATE 4 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT No Action Required	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
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): No corrections entered

Comments

Routine inspection of Residential Care Facility Kitchen. Inspection carried out with Support Services Manager. Coolers (walk in, prep, and nourishment coolers) are at 4 C/40 F or colder. *Juice/milk cooler - door was open during inspection and air temperature above 4C (7C). Food temperature 5C. Keep door closed and re-check to make sure temperature goes down to 4C or colder. If it does not, move milk and sandwiches to walk in cooler as per your food safety plan. Cooking - to 74C / 165F - good. Hot holding - above 60C/140F - good. Food from approved sources. Discussed food allergies. Reviewed procedures for soups. Cooling is in shallow pans in walk in cooler to cool (from 60-21C in 2 hours or less and 20-4C in 4 hours or less required). No raw fish or raw oysters. Contact Fraser Health if raw eggs are on menu. Food Safe training - Manager and staff have Food Safe training. Food Safety Plan - available through head office. Temperatures are being recorded. Discussed emergency preparedness (back up generator available). Hand washing sinks have hot/cold water, liquid soap, and paper towels in dispensers. Uniforms and hairnets worn. Sanitation plan/cleaning schedule - not reviewed today. Records are kept. Meat slicer for slicing cooked roast beef - clean. Using quats dispensed at 200ppm to sanitize counters and food contact surfaces using a wiping cloth stored in sanitizer. Test strips available and records kept. Commercial dishwasher has a final hot water sanitizing rinse - hot water measured 71C/160 F+ inside of the machine and final rinse gauge measured 180F+ - good. Wash and rinse temperature records kept for dishwasher. Premises is clean. Increase frequency of routine cleaning of floor/wall coving under dry storage shelves. Pest control program in place. Monitoring for pests is carried out by licensed pest control and facility maintenance. Signature not required. Copy of report to be emailed to Support Services Manager.