INSPECTION REPORT Health Protection AKWN-BL8VFT

PREMISES NAME Kozak Ukrainian Eatery		Tel: (778) 955-9135 Fax:
PREMISES ADDRESS 444 6th St New Westminster, BC V3L 3B3		INSPECTION DATE January 27, 2020	TIME SPENT 1 hour
OPERATOR (Person in Charge) Sergii Keznietsov		NEXT INSPECTION DATE February 03, 2020
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 No Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 10

Critical Hazards: Total Number: 2

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Several buckets of borscht at 48-49 degrees Celsius were found tightly covered in a cooler. Corrective Action(s): Manager indicated the borscht was made at 2:45pm today (inspection started around 3:00pm). Informed manager and staff that hot foods must be cooled following a 2-step process: from 60 degrees Celsius or more down to 25 degrees Celsius as quickly as possible; and then from 25 degrees Celsius to 4 degrees Celsius (i.e. in a cooler). Storing hot food in a tightly covered container in a cooler prevents rapid cooling and if the food contains bacteria these conditions would allow them to grow and multiply. Instructed manager to place the buckets of borscht in a cold water bath at time of inspection. Also instructed manager to monitor the temperature using a sanitized food thermometer, as step 1 of the cooling process shall not exceed 2 hours. Violation Score: 5 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation: Baking carts and the plastic cart covers have accumulation of filth on them. Corrective Action(s): Thoroughly clean the carts and plastic covers and keep them clean on a daily basis to prevent contamination of food. Violation Score: 5

Non-Critical Hazards: There are no non-critical hazards.

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

Comments

Premise has undergone a change in layout in the back of house and also replaced the large oven with a smaller oven - all without prior written health approval. Assessed the current layout and no concerns were noted regarding food flow with regard for potential food contamination. Some pictures of the new layout were taken at time of inspection. Operator shall provide a floor plan of the current facility layout (both front and back of house) to the undersigned by February 3, 2020. General observations: Double sliding door cooler by back door was 4 degrees Celsius. Double sliding door cooler by dough roller was 2 degrees Celsius. Double door freezer by back door was -10 degrees Celsius. Small chest freezer beside stove was not in use. Stand up single-door freezer beside small chest freezer was -23 degrees Celsius. Stand up single-door coolers (x2) beside the stand up freezer were both 4 degrees Celsius or less. Display cooler in servery was 4 degrees Celsius. Display freezer in front of house was -18 degrees Celsius. Small display cooler in front of house was not in use. Large display cooler in front of house was 4 degrees Celsius or less. Double door undercounter cooler in servery was used for dry storage and as a work surface. Hot holding units (bain-marie x1; soup urn x4) were over 60 degrees Celsius. Food storage and display practices were satisfactory. Organization of storage areas was satisfactory. Hand sinks (x3) were all stocked with liquid soap and paper towels. All sinks were equipped with hot and cold running water. Food handler hygiene and foodhandling practices appeared satisfactory. General sanitation was satisfactory - except as noted above regarding the bakery carts. High temperature dishwasher had a final rinse temperature of 77.5 degrees Celsius as per min/max thermometer. Quats sanitizer (spray bottles and dispenser) concentrations were 200ppm. Chemicals were stored in a safe manner. No signs of pests.