INSPECTION REPORT Health Protection VCHN-BPDSDJ

PREMISES NAME Kumare Restaurant & Bakery		Tel: (778) 591-2555 Fax: (778) 591-2556
PREMISES ADDRESS 100 - 8047 120th St Delta, BC V4C 6P7		INSPECTION DATE May 7, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Felly Chua		NEXT INSPECTION DATE 6 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 No Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

210 - Food not thawed in an acceptable manner [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Large container of frozen pork BBQ skewers observed thawing at room temperature. Corrective Action(s): Ensure all frozen potentially hazardous foods are thawed in an acceptable manner. Thaw in the cooler or under cold running water. Staff placed the still frozen pork BBQ skewers in the sliding glass door cooler. Violation Score: 3

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

Comments

Routine inspection: Walk in freezer at -17 degrees C. Small freezer at -16 degrees C. Both sliding glass door coolers at or below 4 degrees C. 3 door sliding glass door cooler at 3 degrees C. Preparation coolers inserts and lower section at or below 4 degrees C. Under the grill drawer cooler at 2-3 degrees C. Hot holding at or above 60 degrees C. Front area display cooler at or below 4 degrees C. Rice hot held above 60 degrees C. Under the counter cooler at 4 degrees C. 200ppm quats available for use in labeled spray bottle in front area and kitchen. 200ppm quats dispensed from the chemical dispensing station. Dishwasher registers 72 degrees C at the plate surface during the final rinse cycle. Permit posted in front area. FOODSAFE requirements met at time of inspection. Note: temperature monitoring records not maintained since March. Monitor and record temperatures of all coolers, freezers, and hot holding. Have records available for review at all times. Premise in compliance with provincial health officer's ORDER to be take out only.