INSPECTION REPORT Health Protection JMAA-B2JSTL

PREMISES NAME Kim's Deli		Tel: (604) 581-3559 Fax:
PREMISES ADDRESS 13740 104th Ave Surrey, BC V3T 1W5		INSPECTION DATE July 10, 2018	TIME SPENT 1.25 hours
OPERATOR (Person in Charge) Hanh Hong Pham		NEXT INSPECTION DATE 3 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 Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 13

Critical Hazards: Total Number: 2

206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Gelatinous rice stored in display at an ambient temperature of 26C. Rice prepared 1 hour ago. Corrective Action(s): The rice was placed immediately in the prep cooler. Ensure that all potentially hazardous foods, including rice, are either hot-held above 60C or stored below 4C to prevent growth of bacteria that could cause foodborne illness. Violation Score: 5 303 - Equipment/facilities/hot & cold water for sanitary maintenance not adequate [s. 17(3); s. 4(1)(f)] Observation (CORRECTED DURING INSPECTION): No sanitizer was available in the form of a spray bottle or sanitizing pail. Corrective Action(s): A 200 ppm sanitizing pail was prepared for proper sanitizing of cutting boards and food contact surfaces, which were sanitized at time of inspection. Operator has decided to obtain a spray bottle for sanitizing in the future. Violation Score: 5

Non-Critical Hazards: Total Number: 1

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation (CORRECTED DURING INSPECTION): Original can of tomato sauce was kept inside the domestic fridge after being opened. Corrective Action(s): Tomato sauce was transferred to a food-grade container, and the can was discarded. Cans are not intended to be used for storage once opened. Violation Score: 3

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

Comments

Routine inspection conducted. Facility is in excellent sanitary condition. The following observations were made: 1. Temperatures (Max: 4C for coolers, -18C for freezers; Min: 60C for hot-holders) - Stand-up beverage cooler at 4C - Refrigerator compartment of domestic coolers at 4C - Freezer compartment of domestic coolers and stand-up freezer maintains -18C or below - Hot-held rice above 60C - Cooling units equipped with accurate thermometers 2. Hygiene and Sanitizing - Handwash stations adequately stocked with hot/cold running water, liquid soap, and single-use paper towels - Meat slicer and utensils, including tongs and ladles, are generally maintained in sanitary condition - 3-compartment sink present, sanitizing compartment contains approximately 200 ppm chlorine residual 3. Storage - All food items stored at least 6" off floor - Food items are covered in food-grade seran wrap or inside pest-proof containers - Raw items stored separately from cooked and ready-to-eat food - Dry storage area is organized, dry ingredients are inside pest-proof containers 4. Administrative - Operator has FoodSafe 1 (Expiry: 2022) - Permit to Operate clearly posted 5. Pest Control - No evidence of recent pest activity at time of inspection 6. Recommendations - Patch up the hole in your back screen door and ensure it remains shut it all times to prevent pests from entering through the back of your facility Reminder: - Food-grade sanitizer (e.g. 200 ppm chlorine residual) must be available for use when your facility is in operation for sanitizing food contact surfaces - Gloves observed on tables and discarded at time of inspection. A reminder that gloves are only meant to be used once