INSPECTION REPORT Health Protection JAHN-BCKPT2

PREMISES NAME Kumares - Angat Sa Sarap		Tel: Fax:
PREMISES ADDRESS 1140 - 551 Sherling Pl Port Coquitlam, BC V3B 0J6		INSPECTION DATE May 27, 2019	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE 12 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Two of their own fridges measured 9C and 10C. The operator has an infrard thermometer with which she has checked the temperature of frdiges this morning. Allegedly, the temperatures measured 4C-5C. Corrective Action(s): Move all meats to the shared walk-in cooler or your own freezers until the temperaures of these fridges are confirmed to have lowered to 4C. Violation Score: 5

Non-Critical Hazards: Total Number: 1

315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Operator's own fridges are not equipped with thermometers. Corrective Action(s): Ensure that all fridges are equipped with working thermometers. DATE TO BE CORRECTED BY: June 3, 2019 Violation Score: 1

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

Comments

Commissary kitchen is maintained in a sanitary manner. Handsink is stocked. High temp dishwasher achieved >71C at plate's surface. Shared walk-in cooler measured 4C. The operator has 100ppm chlorine sanitizer in spray bottle & buckets. *The head of the spray bottle needs replacement. The operator's own freezers measured <-18C Foods are stored off of floor & protected from contamination Personal hygiene of the staff manually packaging marinated meats is satisfactory Beef & pork products are handled on different days *Keep a temperature log for your own fridges