INSPECTION REPORT Health Protection AHEN-D29TWW

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 February 8, 2024	TIME SPENT 1 hour
OPERATOR (Person in Charge)		NEXT INSPECTION DATE February 09, 2024
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 = 19

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Hot-held rice in the rice warmer in the back prep. area was at 54 degrees C internal temperature. Corrective Action(s): Staff reheated the rice hot-held below 60 degrees C for less than 2 hours to above 74 degrees C internal temperature, and then hot-held it in the rice warmer. Ensure rice is hot-held at least 60 degrees C to prevent potential growth of harmful bacteria and/or toxin production. Violation Score: 5 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Handsink in the back prep. area lacked liquid soap. Corrective Action(s): Staff re-stocked liquid soap at the above-noted handsink. Ensure handsinks are kept accessible and supplied with liquid soap, hot and cold running water, and single-use paper towels to enable proper handwashing conveniently near all food handling areas. Violation Score: 5

Non-Critical Hazards: Total Number: 1

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Walk-in-cooler was measured between 6 to 7 degrees C. Corrective Action(s): Operator informed the walk-in-cooler may be on a defrost cycle. Monitor the temperature of the walk-in-cooler to ensure it returns to a temperature of 4 degrees C or less. Transfer potentially hazardous food above 4 degrees C internal temperature for less than 2 cumulative hours into the other refrigeration units if the walk-in-cooler does not return a temperature of 4 degrees C or less in a timely manner. Operator also scheduled a technician to assess the walk-in-cooler. Violation Score: 9

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

Comments

Handsink in the front service area was accessible and supplied with liquid soap, hot and cold running water, and single-use paper towels. Beverage 2-door under-the-counter cooler, under-the-counter single-door cooler, and prep. cooler were at 4 degrees C or less. Walk-in-freezer was at -18 degrees C or less. Food being cooked on the stove-top was above 74 degrees C. Food is cooked, cooled using the ice water bath method, portioned into shallow metal containers and cold-held in a refrigeration unit, and then reheated to each order. Hot-holding in the front steam tables is no longer conducted according to the Operator. Steam tables in the front service area were observed to not be in use at the time of inspection. Cooling time-temperature control measures were reviewed: cool food quickly from 60 to 20 degrees C or less internal temperature within 2 hours maximum, and then 20 to 4 degrees C or less internal temperature within 4 hours maximum. Hot-held rice in the second rice warmer in the front service area was at least 60 degrees C internal temperature. Dishwasher final rinse temperature was at least 71 degrees C (measured at 72.6 degrees C) at the plate level. 3-compartment sink was supplied with hot and cold running water. Sink plugs were available. Prep. sink was operational. 100 ppm chlorine sanitizer was available in a labelled spray bottle. Light bulbs above the cook line were encased in shatter-resistant covers. Note: Some ventilation hood panels had been removed from the ventilation hood for cleaning according to the Operator. Ensure to re-install these panels upon cleaning them. No signs of recent pest activity were evident at the time of inspection. Operator held valid FOODSAFE level 1 equivalent course training (SafeCheck Advanced Food Safety Certification, expiration date: September 12, 2027). Initially during the Operator's absence, staff member working on duty held valid FOODSAFE Level 1 equivalent course training (SafeCheck Advanced Food Safety Certification, Expiration date: September 13, 2027). If you have any questions, contact the Environmental Health Officer. Signature is not required due to COVID-19.