INSPECTION REPORT Health Protection 241919

PREMISES NAME King Kabob		Tel: (604) 776-1722 Fax:
PREMISES ADDRESS 4 - 32435 South Fraser Way Abbotsford, BC V2T 1X4		INSPECTION DATE August 24, 2017	TIME SPENT 1 hour
OPERATOR (Person in Charge) Arezoo Gargavandi		NEXT INSPECTION DATE September 07, 2017
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 = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Do not use wooden knife block and cutting boards as these cannot be adequately sanitized. Replace these with materials that can be properly washed and sanitized (ie plastic cutting boards) Corrective Action(s): Correct today

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

Comments

High temperature dishwasher measured 78 C at plate level Hand sinks equipped with hot/cold running water, liquid soap, paper towel All cold holding units were 4 C or colder Freezer measured -18 C or colder Washroom facilities in sanitary condition and stocked with liquid soap and paper towel Quats sanitizer available in bucket with wiping cloths and spray bottles at 200 ppm Staff person items stored separately Temperature and sanitation logs available and up to date (ensure that dishwasher temperature, sanitizer concentration, hot holding and freezer temperature are coded.) Both main operators have FoodSafe Level 1 training. All food items stored in pest proof containers off of floor. Pest control in place. Remove ice build up in freezer unit and ensure that gaskets are in good working order to prevent ice build up and keep temperature stable. Lid on sandwich prep cooler must set up to allow food items to be covered to maintain temperatures during operation and be in good working order (ie. no condensation build up on lid).