Fraser Health Authority



INSPECTION REPORT
Health Protection
JCRH-B3MQVB
PREMISES NAME
Kan's Gourmet Foods
Tel: (604) 733-2923
Fax: (778 ) 371-8588
PREMISES ADDRESS
5033 Still Creek Ave
Burnaby, BC V5C 5V1
INSPECTION DATE
August 14, 2018
TIME SPENT
1 hour
OPERATOR (Person in Charge)
NEXT INSPECTION DATE
1 Month
INSPECTION TYPE
Routine
ACTION TAKENFOOD 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: Moderate (16-29) Total Score = 27
Critical Hazards: Total Number: 1
401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): -Soap dispensers at both handwashing stations in the production area were empty.
Corrective Action(s): -Staff were directed to fill soap dispensers at the time of the inspection. Handsinks are always to be supplied with liquid soap and paper towel for handwashing.
*Operator must review handwashing practices with staff and ensure dispensers are filled immediately when empty.
Violation Score: 15

Non-Critical Hazards: Total Number: 2
306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: -Dirt, food particles noted on floor underneath 2 compartment sink and at floor wall interface by handwashing sink near the middle of the production area.
-Grease accumulation noted under deep fryer
-Paint noted to be peeling from floor in various areas, particularly in the dishwashing area and deep fryer area.
Corrective Action(s): -Thoroughly clean/scrub floor to remove all dirt/debris/grease. Ensure that cleaning schedule addresses the frequency and level of cleaning needed to prevent build up. [Correction date: 21-Aug-2018]
-Repair/refinish floor in areas where paint/finish is peeling. Finish must be impervious and washable. [Correction date: 14-Sept-2018]
Violation Score: 9

308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
Observation: -Back walk-in freezer was at -3C to -5C. Mechanic on-site at the time of the inspection.
Corrective Action(s): -Repair unit so that it is capable of maintaining a temperature of -18C of colder. [Correction date: today]
*Unit is mostly used primarily to cool foods pior to freezing and also to store frozen appetizers. Operator to transfer any frozen product to other walk-in cooler to ensure it is maintained in a frozen state.
Violation Score: 3

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

-General sanitation (aside from floor areas noted above) satisfactory.
-All food and food equipment stored on shelving
-Walk-in cooler was at 4C
-Walk-in freezer (for samosas) was at -18C
-White upright freezer -21C
-Chest freezers (Production area) -18C, -17C
-Front chest freezer -24C
-Reviewed cooling practices. Products are cooled to room temperature on wide shallow pans and then transferred to walk-in freezer to rapidly cool to 4C.
-Dishwasher was functional and sanitizing requirement met. 100ppm chlorine detected on dish after cycle. Test strips present for checking chlorine residual.
-No signs of pest activity at the time of the inspection. Pest control contract (with Orkin) in place. Service reports for previous 3 months provided. Continue to maintain contract and follow recommendations of the Pest Control Technician.
-Bleach sanitizer solution (200ppm Chlorine) present in spray bottle for sanitizing food contact surfaces. Surfaces are to be sanitized at least every 4 hours when in use. ***Store in use wiping cloths in sanitizer solution also***
-Manager present and completed Foodsafe level 1 in Nov 2017
*Status of premises to be reviewed. Currently, premises has a permit; however, Operator reports only processing is occurring, not food service. All products (samosas, curry and appetizers) are distributed frozen and are therefore not intended for immediate consumption.
TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: JCRH-B3MQVB
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:




Compliance

Date to be corrected by


1.

Documentation for food is kept on site and provided to the EHO upon request.

Yes



2.

All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.

Yes



3.

All other food meets the restriction of 5% trans fat or less of total fat content.

Yes

Time Spent: 0.25 hour
Specific comments:
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment