INSPECTION REPORT Health Protection JKWK-D2TRKA

PREMISES NAME Emma's Kitchen		Tel: Fax:
PREMISES ADDRESS 3122 Mt Lehman Rd Abbotsford, BC V4X 0B3		INSPECTION DATE February 26, 2024	TIME SPENT 0.65 hours
OPERATOR (Person in Charge)		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 No
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 8

Critical Hazards: Total Number: 1

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): Sanitizer was not available or set up at working station during service. Ensure food grade sanitizer is available during operation and food preparation. Corrective Action(s): Ensure 200 to 400 ppm QUAT sanitizer bottle or sanitizing bucket is available directly at the work station when prepparing food. Violation Score: 5

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Raw eggs observed stored on top shelf of service cooler above salad. Ensure raw proteins are stored on bottom shelves away from ready to eat foods to prevent cross contamination. Corrective Action(s): Ensure raw proteins are stored on bottom shelves away from ready to eat foods to prevent cross contamination. Violation Score: 3

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

Comments

Premise is sanitary. No signs of pest activity at this kiosk. Sushi Kiosk operating out of Walmart deli kitchen. Hold and cold water available. Dedicated hand sink with liquid soap and paper towels. Coolers at 4 C and Below. Freezer at -19C and below. Display cooler at 3C. Deli walk in cooler at 0.5C. Sushi rice pH test paper available. Single use gloves are sanitary and food grade. Food from approved source for sashimi. Cold held in walk in freezer at -19C. 3 compartment sink with 400 ppm Quats in use. After correction sanitizer available at station. Food service on site take out only. Eggs are cooked in rice cooker. No gas or open flame cooking units in use. All holding equipment have accurate thermometer. Note: Ensure daily temperature checks are conducted and recorded in log book.