INSPECTION REPORT Health Protection JELR-BMEU4M

PREMISES NAME Krave Subs and Juice		Tel: (604) 531-5506 Fax:
PREMISES ADDRESS 14837 Marine Dr White Rock, BC V4B 1C1		INSPECTION DATE March 5, 2020	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Garry Auguste		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] No Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 4

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: Wooden sneeze guard frame at hot holding counter is unfinished wood. Corrective Action(s): Seal wood so that it is impervious to moisture and easy to clean. Do this as soon as possible and before April 1, 2020. Violation Score: 3 501 - Operator does not have FOODSAFE Level 1 or Equivalent [s. 10(1)] Observation: Operator's Food Safe level 1 certificate has expired (>5 years old). Corrective Action(s): Renew Food Safe Level 1 certification. Operator has to have and if absent, at least one person per shift must have a valid certificate. Violation Score: 1

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

Comments

Kraves Subs and Juice has added additional food store items in addition to subs and soups, etc. No objections to this. Advise all other agencies (including TEO). If you are operating a separate Food Store under a separate business name, or if you are changing the business name, an application is required to update information. Seating is >10. Single use (disposable) dishes and utensils for customers only. Today, coolers (food in display cooler and large 2 door cooler) are at 4 C or colder. Keep daily records. Provide an additional thermometer in the large cooler. Line cooler is only to be used for non-potentially hazardous foods. Reviewed with operator. Hot holding (soup, rice, chicken) - food is at 60 C or hotter - good. Reviewed procedures for chicken. Defrost in fridge or in cold water changed frequently. Cook to 74 C and hot hold above 60 C - ok. Keep copies of Food Safety plan and sanitation plan on site. Operator has taken Food Safe - see above regarding update. Triple sink - wash, rinse, sanitize, and air dry. 100ppm chlorine detected in third sink using test strip. Separate hand washing sink has liquid soap, paper towels, and hot/cold water - good.